64min 4 ppl
Buckwheat Galette Complète
50 minutes
4 people
Medium31–60 min or 7–12 steps
50 min · 9 steps
Medium: 31–60 min or 7–12 steps
480 kcalper person
Protein 26g
Carbs 38g
Fats 22g
About this dish
A true Breton galette starts a day ahead: buckwheat batter rests in the fridge for 24-48 hours until it turns faintly sour and supple, nothing like a flat, starchy crepe. Cooked in a hot pan and folded into a square around melted Gruyère, good ham and a just-set egg with a runny yolk, this is the classic complète — crisp at the edges, soft in the centre, best eaten the moment it hits the plate.
Allergy Info
Dairy, Gluten, Eggs
Diet Info
Meat
Ingredients
Meat & Poultry
- Cooked hamthinly sliced (omit for a vegetarian version)200 g
Dairy & Eggs
- Salted buttermelted, plus extra for the pan1 tbsp
- Eggs4 large
- Gruyère cheesecoarsely grated180 g
- Whole milkto adjust batter consistency if needed1 tbsp
Dried Goods
- Buckwheat flourpure buckwheat, not a blend250 g
- Cold water600 ml
Spices & Seasonings
- Fine sea salt1 tsp
Utensils
- Large mixing bowl
- Whisk
- Crêpe pan or flat non-stick skillet
- Thin flexible spatula
Method
1
Whisk the buckwheat flour and salt together in a large bowl, then gradually pour in the cold water, whisking constantly until the batter is completely smooth and lump-free, with the consistency of single cream. Whisk in the melted butter.
Approx. 5 minutes
2
Cover the bowl with cling film and refrigerate for 24-48 hours. This fermentation is what gives an authentic galette its faintly sour depth and supple texture, so don't skip it.
Approx. 2 minutes
3
Take the batter out of the fridge about 30 minutes before cooking to lose its chill. If it has thickened, whisk in a splash of the milk until it pours like single cream again.
Approx. 3 minutes
4
Heat a 28-30cm crêpe pan or flat non-stick skillet over medium-high heat until a drop of water skitters and evaporates instantly. Brush lightly with butter, then pour in about 120ml of batter, immediately tilting the pan in a circular motion to spread it as thinly as possible to the edges.
Approx. 5 minutes
5
Cook for about 90 seconds, until the edges are dry and curling slightly and the underside is golden with irregular dark spots when you lift a corner.
Approx. 2 minutes
6
Reduce the heat to medium. Working quickly, scatter a quarter of the Gruyère in a ring around the centre, leaving a 6cm circle exposed in the middle. Lay a quarter of the ham over the cheese, then crack one egg directly into the exposed centre.
Approx. 3 minutes
7
Cook for 2-3 minutes, until the egg white is fully set and opaque but the yolk still jiggles when you nudge the pan.
Approx. 3 minutes
8
Fold each of the four edges of the galette inward over the filling to form a square frame, leaving the egg yolk visible in the centre. Slide onto a warmed plate and serve immediately.
Approx. 3 minutes
9
Repeat the pouring, filling and folding process for the remaining three galettes, serving each one as soon as it is ready so the yolk stays runny.
Approx. 24 minutes
