Galette Bretonne
Savory Buckwheat Crêpe
A classic Breton savory crêpe made from buckwheat flour, traditionally filled with ham, Gruyère cheese, and a perfectly cooked egg. This rustic dish is a staple of Brittany and a delightful, hearty meal.
🧂 Ingredients
- 250 g Buckwheat flour(Also known as 'blé noir' in Brittany. Ensure it's fine-milled for best results.)
- 500 ml Water(Room temperature is fine.)
- 1 Egg(For the batter. Large.)
- 1 tsp Salt(Fine sea salt is recommended.)
- 2 tbsp Butter(For greasing the pan. Unsalted is preferred.)
- 6 slices Ham(Thinly sliced cooked ham, such as Jambon de Paris or good quality deli ham.)
- 150 g Gruyère cheese(Grated. Emmental or Comté can be substituted.)
- 6 Eggs(For filling. Large. One per galette.)
👨🍳 Instructions
- 1
Prepare the batter: In a large bowl, whisk together the buckwheat flour and salt. Make a well in the center and crack in the egg. Gradually pour in the water while whisking continuously, starting from the center and working outwards, until a smooth, thin batter is formed. It should have the consistency of heavy cream. Cover the bowl with plastic wrap and let it rest at room temperature for at least 1 hour (or up to 2 hours) to allow the flour to fully hydrate.
⏱️ 10 minutes prep + 1 hour resting - 2
Heat and grease the pan: Place a non-stick skillet or crêpe pan (about 20-24 cm or 8-10 inches in diameter) over medium-high heat. Once hot, add about 1/2 teaspoon of butter and swirl to coat the bottom of the pan. The butter should sizzle gently.
⏱️ 2 minutes - 3
Cook the galette base: Pour about 100-120 ml (approx. 1/2 cup) of batter into the hot, buttered pan. Immediately tilt and swirl the pan to spread the batter thinly and evenly into a round crêpe. Cook for about 1-2 minutes, until the edges start to lift and the underside is lightly golden and set. You should see small bubbles forming on the surface.
⏱️ 2 minutes - 4
Add fillings: Reduce the heat to medium. Place one slice of ham in the center of the galette. Sprinkle a generous amount of grated Gruyère cheese over the ham. Carefully crack one egg into the center of the cheese, trying not to break the yolk.
⏱️ 1 minute - 5
Fold and finish cooking: Using a spatula, gently fold the edges of the galette inwards towards the center, creating a rustic square shape, leaving the egg yolk exposed in the middle. Continue to cook for another 2-4 minutes, or until the egg white is just set but the yolk is still runny, and the cheese is melted and bubbly. Add a tiny knob of butter to the pan if it looks dry.
⏱️ 3-4 minutes - 6
Serve immediately: Carefully slide the finished galette onto a plate. Repeat the process with the remaining batter, ham, cheese, and eggs, adding butter to the pan as needed between each galette. Serve hot.
⏱️ 15-20 minutes for remaining 5 galettes
💡 Pro Tips
- ✓The resting time for the batter is crucial for developing the texture and flavor of the buckwheat.
- ✓Use a good non-stick pan for easy flipping and spreading. A traditional 'billig' or 'galettoire' is ideal if you have one.
- ✓For the most authentic experience, use a 'rozell' (a wooden spreader) to spread the batter thinly and evenly in a circular motion.
- ✓Don't overcook the egg; a runny yolk is essential for the 'galette complète' experience.
- ✓Adjust heat as needed: if the pan is too hot, the galette will burn before cooking through; if too cool, it will be tough.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Galette Complète: The classic combination of ham, cheese, and egg.
- Add sautéed mushrooms, onions, or spinach for extra flavor.
- Substitute ham with smoked salmon or bacon.
- For a vegetarian option, omit the ham and add extra cheese and vegetables.