Buckwheat Brittany crepes (galettes) folded around ham, melted gruyère and a soft egg.
Galettes are the savory counterpart to sweet French crepes, made from buckwheat flour instead of wheat, and they're a specialty of Brittany in northwestern France, traditionally cooked on a large flat griddle called a billig. The batter is thinner and the flavor earthier and slightly nutty compared to a wheat crepe, which pairs naturally with savory fillings like ham, cheese and egg — the classic "complète" combination.\n\nThe technique that matters is letting the buckwheat batter rest for at least an hour, ideally longer, which lets the flour fully hydrate and relaxes the gluten so the galette cooks up thin and pliable rather than tearing. The classic fold — cracking an egg directly onto the cooking galette and folding the edges in toward the center to form a square, leaving the yolk visible in the middle — is part of the presentation as much as the technique.\n\nServe hot off the pan, ideally with a simple green salad on the side and a glass of Breton cider, the traditional pairing.
Serves 4
Whisk buckwheat flour and salt in a bowl. Whisk in the 2 eggs, then gradually whisk in water until the batter is smooth and thin, about the consistency of heavy cream.
Cover and let the batter rest at room temperature at least 1 hour, or refrigerate overnight for best texture.
Don't skip the resting time — buckwheat flour needs it to fully hydrate, and an unrested batter tears easily when you try to flip or fold the galette.
Heat a large nonstick or crepe pan over medium heat and brush with melted butter. Pour in a thin layer of batter, swirling to coat the pan evenly. Cook 2 minutes until the edges lift and the surface looks dry.
Scatter cheese and ham over the galette. Crack an egg directly into the center and let it cook 1-2 minutes until the white starts to set but the yolk is still runny.
Fold the four edges of the galette in toward the center, forming a square and leaving the egg yolk visible in the middle. Cook 1-2 more minutes until the cheese melts fully.
Slide onto a plate, scatter with chives, and serve immediately while the yolk is still soft.
Rest the batter for at least an hour — longer if you can, even overnight — for the thinnest, most pliable galettes.
Use a well-seasoned or good-quality nonstick pan; buckwheat batter is more delicate and prone to sticking than wheat crepe batter.
Add the egg only once the galette base has mostly set, so it has time to cook without overcooking the galette itself.
Skip the egg for a simpler ham-and-cheese galette, still folded the same way.
Add sauteed mushrooms to the filling for an earthier, more autumnal version.
Use smoked salmon and crème fraîche instead of ham and egg for a different, equally traditional filling combination.
Refrigerate cooked galettes (without the runny egg) for up to 2 days. Reheat in a dry skillet over low heat until warmed through — the buckwheat crepe re-crisps nicely.
Galettes originated in Brittany, where buckwheat grew well in the region's poor soil long before wheat was widely available, and they remain a defining regional specialty, traditionally cooked on a large round griddle called a billig. The classic "complète" filling of ham, cheese and egg is the most commonly ordered version in Breton crêperies.
You can, but it won't be a true galette — buckwheat's nutty, slightly bitter flavor is what distinguishes it from a sweet crepe, and it also happens to be naturally gluten-free.
That's almost always from an under-rested batter — buckwheat flour needs time to fully hydrate, so let it sit at least an hour, and don't rush the flip by moving it too soon.
Buckwheat itself is naturally gluten-free despite its name, so as long as you use 100% buckwheat flour rather than a blend, this recipe is already gluten-free.
Per serving (300g / 10.6 oz) · 4 servings total
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