Galette Complète (Breton Buckwheat Crêpe with Ham, Egg and Cheese)
Local name: Galette complète
In short: Savory Breton buckwheat crêpes folded around a runny egg, ham and Gruyère, crisp at the edges and nutty in flavor. It takes about 45 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 30 min
- Resting
- 2 h
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 420 kcal
The galette complète is the signature savory crêpe of Brittany: a thin buckwheat pancake folded into a square around a runny egg, ham and grated cheese. Buckwheat gives the batter a nutty, slightly earthy flavor and a crisp, lacy edge. In Breton crêperies it is served with cider. The batter is best made the day before, and you need a wide, hot pan to cook the galettes quickly.
Instructions
- Whisk the buckwheat flour and salt in a bowl. Add the egg and gradually whisk in the water until the batter is smooth and as thin as single cream. Stir in the melted butter.
- Cover and rest the batter for at least 2 hours at room temperature, or overnight in the fridge. Stir before using, adding a splash of water if it has thickened.
- Heat a 26 to 28 cm (10 to 11 in) skillet or crêpe pan over medium-high heat and rub it with a little butter.
- Pour in about 100 ml (scant 1/2 cup) of batter and swirl to coat the pan. Cook for 2 minutes until the surface looks dry and the edges lift and crisp. Flip the galette.
- Scatter a quarter of the cheese over the galette and lay a slice of ham in the center. Crack an egg onto the ham and season with pepper.
- Cover with a lid or large plate and cook for 2 to 3 minutes, until the white has set and the yolk is still runny. Fold the four sides inward to make a square, leaving the yolk showing.
- Slide onto a plate and serve straight away. Keep finished galettes in a 100°C (210°F) oven while you cook the rest, buttering the pan each time.
Tips
- Buckwheat batter is delicate and tears easily. Use a pan that is hot but not smoking, and do not skip the rest, which softens the flour.
- Swap the ham for sautéed mushrooms or spinach for a vegetarian version. The runny yolk is lightly cooked, so set it fully for young children and pregnant guests.
Questions and answers
What is the difference between a galette and a crêpe?
In Brittany a galette is a savory pancake made with buckwheat flour, while a crêpe is sweet and made with wheat flour. The names are used differently in other parts of France.
Is buckwheat flour gluten-free?
Buckwheat itself contains no gluten, but some commercial galette mixes include wheat flour. Check the label and use 100 percent buckwheat flour if you need it gluten-free.
Can I make the galette batter ahead of time?
Yes. It improves after a night in the fridge. Stir it well and thin it with a splash of water before cooking.
How long does it take to make Galette Complète (Breton Buckwheat Crêpe with Ham, Egg and Cheese)?
About 45 min in total: 15 min of preparation and 30 min of cooking.
How many calories are in Galette Complète (Breton Buckwheat Crêpe with Ham, Egg and Cheese)?
About 420 kcal per serving, with 24 g of protein, 21 g of carbohydrates and 26 g of fat. These values are estimates.
Nutrition per serving
| Calories | 420 kcal |
|---|---|
| Protein | 24 g |
| Carbohydrates | 21 g |
| Fat | 26 g |
| Fiber | 3 g |
| Sugar | 1 g |
| Sodium | 880 mg |
Estimated values, calculated from the ingredients.
