Breton Buckwheat Galettes (complete ham, cheese, egg, cream)

Ingredients

• 330 g Buckwheat flour (black wheat) (Sift before use)
• 75 cl Water (Room temperature)
• 1 Whole egg (At room temperature)
• 1 pinch Coarse salt (Do not use fine salt)
• 200 ml Additional water (for adjustment) (Added if batter too thick after fermentation)
• 30 g Unsalted butter (For cooking, melted and lightly browned)
• 80 g Parisian white ham (Thinly sliced)
• 60 g Grated cheese (Gruyère or Comté) (Grated)
• 80 g Thick crème fraîche (To place on the galette before the egg)
• 80 g Morteau sausage (Sliced into rounds, optional for the “Morteau complete” version)
• 1 pinch Ground black pepper (To taste)
• 1 pinch Fine salt (To season the egg)

Instructions

1. Prepare the batter

   In a large bowl, sift 330 g of buckwheat flour, add a pinch of coarse salt, then pour in 75 cl of water. Whisk vigorously until you obtain a smooth batter, without lumps. Add the whole egg and whisk again until homogeneous.

   Time: PT10M

2. Batter fermentation

   Cover the bowl with plastic wrap or a clean kitchen towel, let rest at room temperature (20‑22 °C) for 1 h30 to 2 h. The batter should rise slightly and develop small bubbles.

   Time: PT1H30M

   Temperature: 20-22°C

3. Adjust consistency

   After fermentation, check the thickness of the batter. If it is too thick, add 200 ml of cold water and stir gently until you obtain a fluid, slightly runny texture.

   Time: PT5M

4. Heat the pan

   Melt a small knob of butter in the crêpe pan, heat over medium heat until the butter foams and begins to take on a light golden colour (≈180 °C).

   Time: PT2M

   Temperature: 180°C

5. Cook the first galette

   Pour a ladle of batter into the hot pan, quickly spread by tilting the pan to obtain a thin layer. Cook 1 min until the edges release, then flip with the spatula and cook 30 s on the other side.

   Time: PT3M

   Temperature: 180°C

6. Fill the galette (ham version)

   On the still‑warm galette, place the ham, sprinkle with grated cheese, add a spoon of crème fraîche and place a pre‑cooked sunny‑side‑up egg on top. Season with a pinch of fine salt and black pepper. Fold the galette lightly if desired.

   Time: PT5M

   Temperature: 180°C

7. Repeat for the remaining galettes

   Repeat steps 4 to 6 for the remaining 3 galettes, adjusting the heat if necessary. For the “Morteau” version, replace the ham with Morteau sausage rounds and add the cheese as before.

   Time: PT7M

   Temperature: 180°C

8. Cleaning

   Wash the bowl, whisk, ladle, pan and spatula. Wipe the work surface and store the utensils.

   Time: PT15M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

40 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Buckwheat flour (black wheat): Rice flour (for a different texture)
• Instead of Whole egg: Organic chicken egg
• Instead of Coarse salt: Sea salt
• Instead of Unsalted butter: Sunflower oil
• Instead of Parisian white ham: Turkey ham
• Instead of Grated cheese (Gruyère or Comté): Emmental
• Instead of Thick crème fraîche: 0% fat cottage cheese
• Instead of Morteau sausage: Montbéliard smoked sausage

Equipment Needed

• Large mixing bowl
• Whisk or hand mixer
• Measuring cup or graduated glass
• Ladle
• Crêpe pan (cast iron or non‑stick)
• Large spatula
• Cutting board
• Chef’s knife

Critical Steps — Do Not Skip

• Sift the flour to avoid lumps
• Let the batter ferment 1h30‑2h to develop flavors
• Adjust consistency with additional water if necessary
• Cook the galette over medium heat (≈180 °C) to achieve a golden surface without burning
• Flip the galette without tearing it

Chef Tips from the Video

• Use browned butter for a more pronounced aroma
• Let the batter rest after each water addition so the bubbles stabilize
• Heat the pan over medium-high then reduce slightly before pouring the batter to obtain the characteristic toothed edges

Troubleshooting

Storage

Refrigerator: Store the galettes in an airtight container, up to 2 days

Freezer: Wrap individually in cling film then freeze for 1 month

Room temperature: Consume immediately, do not leave at room temperature more than 2 hours

Make-Ahead Tips

• Prepare the batter the day before and let it ferment in the refrigerator; the batter keeps for 24 h
• The galettes can be cooked ahead, then reheated in the pan or in the oven at 150 °C for 5 min