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30 minutes
4 peopleAbout this dish
A buckwheat galette filled with ham, grated cheese and an egg, the combination called a galette complète in Brittany. The batter of buckwheat flour, water, egg and melted butter rests for 30 minutes. Buckwheat flour is naturally gluten free, though it is worth checking the label of the flour you buy.
Ingredients
Preparation
Whisk the buckwheat flour, water, egg, melted butter, and a pinch of salt together into a smooth batter, and let it rest for 30 minutes.
Heat a lightly oiled non-stick or crêpe pan over medium heat and pour in a ladle of batter, swirling to coat thinly.
Cook for 1-2 minutes, until the batter is firm, then add a slice of ham and a scattering of grated cheese.
Crack an egg into the centre of the galette.
Fold in the edges to form a square, leaving the egg yolk visible, and cook until the egg white is cooked but the yolk is still runny.
Repeat with the remaining batter and serve hot.
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