Buckwheat Galette with Egg and Gruyere
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.
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
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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.
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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.
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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.
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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.
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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.