Buckwheat Galette with Egg and Gruyere

Name: Buckwheat Galette with Egg and Gruyere
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 cup buckwheat flour; 1/2 tsp fine sea salt (for batter); 1 1/2 cup cold water; 1 large egg (for batter); 1 tbsp unsalted butter, melted (for batter), melted; 4 large eggs (for filling, one per galette); 1 cup Gruyere cheese (or Swiss), shredded, shredded; 4 oz thin-sliced deli ham (optional); 2 tbsp unsalted butter (for cooking galettes); as needed flaky sea salt (for finishing); as needed black pepper, freshly ground

Thin, earthy buckwheat crepes from Brittany, folded around a cracked egg, melted Gruyere, and crisped ham in the classic "complète" style. Plan ahead: the batter rests 1 hour before cooking.

50 minMediumServes 4410 cal/serving

FrenchBreakfastStovetopVegetarianHigh ProteinAlcohol-FreeCorn-Free

Ingredients

1 cup buckwheat flour
1/2 tsp fine sea salt (for batter)
1 1/2 cup cold water
1 large egg (for batter)
1 tbsp unsalted butter, melted (for batter), melted
4 large eggs (for filling, one per galette)
1 cup Gruyere cheese (or Swiss), shredded, shredded
4 oz thin-sliced deli ham (optional)
2 tbsp unsalted butter (for cooking galettes)
as needed flaky sea salt (for finishing)
as needed black pepper, freshly ground

Instructions

1

Make the batter: whisk together 1 cup buckwheat flour, 1/2 tsp fine sea salt (for batter), 1 1/2 cup cold water, 1 large egg (for batter), and 1 tbsp melted unsalted butter, melted (for batter) until smooth (thin, like heavy cream). Cover and rest at least 1 hour.
2

Heat a 10-inch non-stick skillet over medium-high heat. Brush with unsalted butter (for cooking galettes). Pour about 1/4 of the batter and tilt to spread thin. Cook until edges look dry and bottom is lightly browned, about 1 1/2-2 minutes.
3

Reduce heat to medium. Sprinkle a quarter of 1 cup Gruyere cheese (or Swiss), shredded over the galette, leaving a 1-inch border. Add a portion of 4 oz thin-sliced deli ham (optional) to the center if using. Crack one of large eggs (for filling, one per galette) directly onto the center.
4

Fold the four edges inward to form a square frame around the egg. Cover and cook until the white is set but yolk is still runny, about 3-4 minutes.
5

Season with flaky sea salt (for finishing) and freshly ground black pepper. Slide onto a plate and serve immediately. Repeat with remaining batter and filling.

Questions

Can I make Buckwheat Galette with Egg and Gruyere dairy-free?

Yes. The dairy in this entry is 1 tbsp unsalted butter, melted (for batter), melted, 1 cup Gruyere cheese (or Swiss), shredded, shredded, 2 tbsp unsalted butter (for cooking galettes). Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Buckwheat Galette with Egg and Gruyere ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Buckwheat Galette with Egg and Gruyere?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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