French Cuisine
Buckwheat Galette with Egg, Cheese, and Ham
The Buckwheat Galette (Galette de Sarrasin) is an iconic Breton dish featuring a paper-thin crepe made from pure buckwheat flour wrapped around a savory filling. Unlike wheat crepes, the buckwheat batter gives these galettes a rustic earthy tone, a beautifully laced pattern, and a deep nutty aroma. Inside, cheese and ham slowly warm through while an egg is cracked directly in the center, ensuring the golden yolk remains beautifully runny to create its own rich sauce. Folding the edges into a neat square delivers that authentic French bistro look for a satisfying breakfast or dinner.
Dishday
Recipe overview
- Total time
- 30 min
- Prep
- 10 min
- Cooking
- 20 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- French Cuisine
Nutrition
per serving
- Calories
- 360 kcal
- Protein
- 19 g
- Fat
- 20 g
- Carbs
- 26 g
- Fiber
- 2 g
Step by step
Method
- 01
In a deep bowl, combine the buckwheat flour and fine salt
In a deep bowl, combine the buckwheat flour and fine salt. Crack in one egg, pour in half of the cold water, and whisk vigorously until a thick, smooth paste forms with no lumps.
- 02
Gradually pour in the remaining water while whisking constant…
Gradually pour in the remaining water while whisking constantly until the batter is smooth and thin. Cover with plastic wrap and chill in the fridge for at least 2 hours.
- 03
Grate the cheese and prepare the ham slices
Grate the cheese and prepare the ham slices. Heat a large non-stick crepe pan over medium-high heat and brush lightly with a thin film of butter.
- 04
Ladle the batter onto the hot pan, swirling quickly to coat t…
Ladle the batter onto the hot pan, swirling quickly to coat the surface in a thin layer. Cook for about 2 minutes until the edges dry up and easily lift from the pan.
- 05
Flip the crepe over and lower the heat
Flip the crepe over and lower the heat. Scatter a handful of grated cheese in the center and place a slice of ham over the cheese, shaping a small well.
- 06
Carefully crack an egg into the center well over the ham, kee…
Carefully crack an egg into the center well over the ham, keeping the yolk intact. Cook covered over low heat for 3-4 minutes until the white is fully set but the yolk remains liquid.
- 07
Using a spatula, fold the four edges of the crepe inward to f…
Using a spatula, fold the four edges of the crepe inward to form a neat square, leaving the yellow yolk exposed in the center. Slide onto a plate and brush the edges with butter.
Dishday
Useful advice
Cooking tip
Buckwheat flour is gluten-free, which makes the batter fragile. Let the batter rest in the fridge for a few hours or overnight; this helps the starches bond so the crepes won't tear when folded.
How to serve
Serve the galette piping hot straight from the skillet. Cut into the liquid yolk just before eating, allowing it to coat the ham and melted cheese.
How to store
Unfilled cooked buckwheat crepes can be wrapped in plastic and stored in the fridge for up to 2 days. Always add the fillings and assemble the galette fresh before serving.
Note
This traditional filling is called 'Complète' in Brittany. It relies on premium cooked ham and a rich Swiss-style melting cheese like Gruyère or Emmental.
