Buckwheat galettes with ham & cheese

📝 Ingredients

• 100 g buckwheat flour
• 200 ml water
• 1 œuf
• 1 pinch of salt
• 1 tbsp melted butter
• — For the filling —
• 2 slices of good-quality cooked ham
• 60 g grated Gruyère
• 2 eggs (one per galette)
• Salt, pepper, butter for cooking

🍴 Utensils

• Large bowl
• Billig (Breton crêpe griddle) or large flat pan
• Rozell (crêpe spreader) or spatula
• Ladle

📖 Steps

1. Make the batter: whisk the buckwheat flour, salt, water and egg until smooth and lump-free. Add the melted butter. Rest for at least 30 min — buckwheat batter needs to rest to hydrate properly.
2. Heat the griddle over high heat. Grease lightly with a pad of butter. The pan is ready when a drop of water evaporates instantly.
3. Pour a ladle of batter into the centre and quickly spread it into a thin circle with the back of the ladle or a rozell. Cook for 2 min until the edges lift slightly and turn golden.
4. Flip the galette. Spread the grated Gruyère over the whole surface, place the ham folded in half in the centre, then crack an egg right in the middle.
5. Fold the four edges of the galette towards the centre to form a square, leaving the egg visible. Cook for another 2–3 min depending on how you like your egg.
6. Slide gently onto the plate. Season the egg with pepper and serve immediately with a green salad.