Galette Bretonne (French Buckwheat Crepe Wraps with Ham and Cheese)

About This Recipe

Galettes are the savory, buckwheat cousin of France's sweet crepes, a specialty of Brittany in northwestern France where buckwheat grows more readily than wheat in the region's cooler climate and poorer soil. The batter is simply buckwheat flour, water and salt, traditionally rested overnight, cooked into thin, lacy rounds on a large flat griddle called a billig, giving the galette its characteristic dark color and slightly nutty, earthy flavor. The classic filling — ham, grated cheese and a fried egg — is added directly onto the crepe while it cooks, and the edges are folded inward into a square, leaving the egg yolk peeking out from the center, ready to be cut into and eaten by hand or with a fork.

Ingredients

Serves 4

• 1.5 cupsbuckwheat flour
• 2 cupswater
• 1 tspsalt
• 1 tbspmelted butter(plus more for cooking)
• 8slices ham
• 1.5 cupsgrated gruyere cheese
• 4eggs
• 2 tbspchopped chives(for garnish)

Instructions

1. 1

   Make the batter

   Whisk buckwheat flour, water, salt and melted butter into a smooth, thin batter; let rest at least 1 hour, or overnight for best texture.

2. 2

   Heat the pan

   Heat a lightly buttered nonstick pan or crepe pan over medium heat.

3. 3

   Cook the base

   Pour a thin layer of batter into the pan, swirling to coat, and cook 2 minutes until the edges start to lift and the surface looks set.

4. 4

   Add the fillings

   Scatter grated gruyere and a slice or two of ham over the crepe while it's still in the pan.

5. 5

   Crack an egg

   Crack an egg directly into the center of the crepe.

   Crack the egg gently so the yolk stays intact — a broken yolk cooks through and loses the classic runny center.

6. 6

   Fold and finish

   Cook 2-3 more minutes until the egg white sets but the yolk is still runny, then fold the four edges of the crepe inward toward the center, leaving the egg exposed.

7. 7

   Serve

   Slide onto a plate, garnish with chives, and serve hot.

Variations

• •

  A simpler version with just ham and cheese, no egg, is called a galette complete without the 'complete' distinction of the egg.

• •

  Adding sauteed mushrooms or spinach is a common vegetarian variation.

• •

  Andouille sausage from Brittany is sometimes used instead of ham for a more traditional regional touch.

Storage

Best eaten fresh and hot; the batter itself keeps refrigerated for up to 3 days, so you can cook fresh galettes as needed rather than storing assembled ones.

Frequently Asked Questions