Savory buckwheat crepes folded around ham, gruyere and a fried egg, a Breton specialty served as a folded lunch wrap.
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.
Serves 4
Whisk buckwheat flour, water, salt and melted butter into a smooth, thin batter; let rest at least 1 hour, or overnight for best texture.
Heat a lightly buttered nonstick pan or crepe pan over medium heat.
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.
Scatter grated gruyere and a slice or two of ham over the crepe while it's still in the pan.
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.
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.
Slide onto a plate, garnish with chives, and serve hot.
Rest the batter for at least an hour, ideally overnight — this allows the buckwheat flour to fully hydrate and produces a more tender, less gritty crepe.
Use a well-seasoned or nonstick pan, since buckwheat batter is more delicate and prone to sticking than wheat-based crepe batter.
Crack the egg gently into the center and don't disturb it while cooking, so the yolk stays intact and runny for the classic presentation.
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.
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.
Galettes are a defining food of Brittany, developed because the region's climate favored buckwheat over wheat, and they remain distinct from sweet French crepes both in their savory fillings and their traditional folded, square presentation.
You'll lose the distinct earthy flavor and dark color that defines a true Breton galette, though a wheat crepe with the same fillings still tastes good.
Buckwheat batter should be quite thin, closer to heavy cream than pancake batter — thin it with a splash more water if needed.
It was likely undercooked or the pan wasn't hot enough — make sure the edges have fully set and lifted from the pan before attempting to fold.
Per serving (280g / 9.9 oz) · 4 servings total
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