Complete Breton Buckwheat Galette with Ham and Egg

Ingredients

• 250 g Buckwheat flour (whole buckwheat flour)
• 1 pinch Coarse sea salt (coarse sea salt)
• 1 pinch Black pepper (freshly ground black pepper)
• 1 unit Egg (for the batter) (whole egg)
• 1 tablespoon Sunflower oil (or grape seed oil)
• 600 ml Cold water (tap water, cold)
• 30 g Semi‑salted butter (for cooking the galettes)
• 4 slices Ham slices (country ham or cooked ham)
• 100 g Grated cheese (Emmental or Comté) (hard cheese, grated)
• 4 units Eggs (for the topping) (whole eggs, one per galette)
• 1 pinch Fleur de sel (Guérande salt)

Instructions

1. Mix dry ingredients

   In the mixing bowl, pour the buckwheat flour, add a pinch of coarse sea salt and black pepper.

   Time: PT5M

2. Incorporate the egg and oil

   Make a well in the center, crack the whole egg and add a tablespoon of sunflower oil. Mix gently until the egg is well incorporated.

   Time: PT5M

3. Add the water gradually

   Pour the cold water in a stream while mixing. Continue until you obtain a fluid, slightly thick batter, then beat the batter like an omelette to aerate it.

   Time: PT5M

4. Batter rest

   Cover the bowl with plastic wrap or a clean kitchen towel and let rest at room temperature for 1 hour. The batter will thicken slightly.

   Time: PT1H

5. Heat the pan

   Heat the pan over medium‑high heat and add a small knob of semi‑salted butter. Let the butter foam without burning.

   Time: PT2M

   Temperature: moyen‑élevé

6. Cook the first side

   Pour a ladle (≈150 ml) of batter into the center of the pan, spread lightly if needed. Cook 1 minute 30 seconds until the edges lift.

   Time: PT1M30S

7. Cook the second side

   Flip the galette using the spatula and cook an additional 45 seconds until a nice golden colour appears.

   Time: PT45S

8. Repeat for the remaining galettes

   Repeat steps 5 to 7 to make 4 medium‑size galettes, adding a little butter between each cooking if necessary.

   Time: PT10M

9. Assemble the complete galette

   On each hot galette, place a slice of ham, sprinkle with grated cheese, then crack an egg in the centre. Sprinkle with freshly ground black pepper and a pinch of fleur de sel.

   Time: PT5M

10. Finishing and folding

    Let cook until the egg white is set and the cheese melted (about 2‑3 minutes). Fold the edges of the galette toward the centre or make small folds to fully enclose the filling.

    Time: PT3M

11. Serving

    Serve immediately, accompanied by a green salad dressed with a light vinaigrette.

    Time: PT2M

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

45 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Buckwheat flour: whole wheat flour (changes flavor)
• Instead of Sunflower oil: rapeseed oil, light olive oil
• Instead of Semi‑salted butter: unsalted butter + salt
• Instead of Ham slices: bacon bits, bacon
• Instead of Grated cheese (Emmental or Comté): Gruyère, cheddar

Equipment Needed

• Terrine or large bowl
• Wooden spoon
• Measuring glass (ml)
• Ladle
• Non‑stick or cast‑iron crepe pan
• Spatula
• Plate
• Knife
• Cheese grater

Critical Steps — Do Not Skip

• Obtain a fluid batter without lumps
• Respect the one‑hour resting time
• Cook the first side until the edges lift
• Crack the egg without breaking the yolk
• Melt the cheese without burning the galette

Chef Tips from the Video

• Use very cold water for the batter to achieve a lighter texture.
• Let the batter rest at least 1 hour so the buckwheat grains fully hydrate.
• Choose a quality ham (country ham) for more flavor.
• Lightly sprinkle fleur de sel just before serving to enhance the taste.

Troubleshooting

Storage

Refrigerator: Store cooked galettes in an airtight container for 2 days in the fridge.

Freezer: Wrap each galette individually in cling film then freeze up to 1 month maximum.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the batter the day before and keep it in the refrigerator; it keeps for 24 hours.
• The galettes can be cooked ahead, then reheated in a pan or in the oven at 180°C for 5 minutes.
• The ham and cheese can be prepared ahead and stored separately.