Classic Galette Complète
A savory and satisfying buckwheat crêpe filled with melted Emmental cheese, sliced ham, and a perfectly cooked egg, a beloved French classic.
Ingredients
- Buckwheat flour 125 g
- Water 250 ml
- Egg (for batter) 1 large
- Salt 1/2 tsp
- Jambon de Paris (cooked ham) 4 slices
- Emmental or Comté cheese, grated 100 g
- Egg (for filling) 2 large
- Butter 1 tbsp
- Black pepper to taste
How to Cook
- In a large bowl, whisk together the buckwheat flour, salt, and 1 large egg. Gradually add the water while whisking continuously until a smooth, lump-free batter forms. Let it rest for a few minutes.
- Grate the Emmental or Comté cheese if not pre-grated. Prepare the ham slices.
- Heat a large non-stick crêpe pan or skillet over medium-high heat. Lightly grease with a small amount of butter.
- Pour about 1/4 of the batter into the hot pan, tilting the pan to spread the batter evenly into a thin circle. Cook for 2-3 minutes until the edges start to crisp and lift.
- Flip the galette. Immediately place 1 slice of ham in the center, sprinkle with 25g of grated cheese, and crack 1 egg on top. Season with a pinch of salt and pepper.
- Fold the edges of the galette inwards to form a square, leaving the egg yolk exposed in the center. Cover the pan with a lid or foil for 1-2 minutes, or until the egg white is set and the yolk is still runny (or cooked to your preference) and the cheese is melted.
- Carefully slide the finished Galette Complète onto a plate. Repeat steps 4-6 for the remaining galettes, making two per person. Serve immediately, perhaps with a simple green salad.