Galette Bretonne Complète

Ingredients

• buckwheat flour250 g
• fine sea salt1 tsp
• large egg1
• cold water600 ml
• unsalted butter, melted, plus more for the pan30 g
• thinly sliced cooked ham4 slices
• Gruyère, grated160 g
• large eggs (for filling)4
• flaky sea salt and black pepperto taste
• chives, snippeda small handful

Steps

1. 1

   Whisk the batter.

   Whisk buckwheat flour and salt in a large bowl. Make a well, add the egg, and whisk in cold water gradually until smooth — the batter should be the consistency of thin cream.

2. 2

   Whisk in butter and rest batter.

   Whisk in melted butter, cover, and rest the batter at room temperature for at least 1 hour, or refrigerate up to 24 hours.

3. 3

   Heat and butter the pan.

   Heat a 28 cm crepe pan or wide nonstick skillet over medium-high until a drop of water dances. Brush lightly with butter.

4. 4

   Pour batter and cook crepe.

   Pour a small ladle of batter into the pan and immediately tilt and swirl to coat the bottom in a thin, even layer. Cook until the edges lift and the underside is mottled brown, about 90 seconds.

5. 5

   Flip and add ham, cheese, and egg.

   Flip the galette. Lay a slice of ham in the center, scatter 40 g Gruyère around it, and crack an egg into the middle of the ham.

6. 6

   Season and fold the galette.

   Season the egg with salt and pepper. Fold the four sides of the galette inward to form a square, leaving the yolk exposed.

7. 7

   Cover and cook until set.

   Cover loosely and cook until the cheese melts and the white sets but the yolk stays runny, 2 to 3 minutes.

8. 8

   Slide crepe onto plate and serve.

   Slide onto a warm plate, shower with chives, and serve immediately. Repeat with remaining batter and fillings.