Galette Bretonne (Buckwheat Galette with Ham, Cheese and Egg)

A crisp-edged Breton buckwheat crêpe folded around ham, Gruyère and a runny egg, the traditional Brittany street food.

TIME BREAKDOWN
Prep: 50 min
Cook: 30 min
Total: 1 hour 20 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Medium

Ingredients

  • For the batter: 150g buckwheat flour
  • For the batter: 1/2 tsp fine salt
  • For the batter: 1 egg
  • For the batter: 400ml cold water (or half water and half milk)
  • For the batter: 1 tbsp melted unsalted butter, plus extra for cooking
  • 4 slices good-quality cooked ham
  • 150g Gruyère, grated
  • 4 eggs
  • Black pepper to taste
  • Chopped fresh chives, to serve

Method

  1. Sift the buckwheat flour and salt into a large bowl, make a well in the centre and add the egg. Gradually whisk in the water until you have a smooth, thin batter, then stir in the melted butter. Cover and rest for at least 30 minutes.

  2. Heat a 25cm non-stick frying pan or crêpe pan over a medium-high heat and brush with a little butter. Pour in a ladleful of batter, swirling to coat the base thinly, and cook for 2 minutes until the edges lift.

  3. Flip and cook for 1 minute more, then slide onto a plate. Repeat to make 4 galettes, buttering the pan between each and stacking them with baking paper between.

  4. Return one galette to the pan over a medium heat. Place a slice of ham and a quarter of the cheese in the centre, then make a small well in the middle and crack in an egg.

  5. Fold the four edges in to make a square, leaving the egg exposed. Cover with a lid or baking tray and cook for 3 to 4 minutes until the egg white is set and the yolk is still soft.

  6. Season with pepper, scatter with chives and serve immediately. Repeat with the remaining galettes.