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Galette Complete

A classic savory buckwheat crepe folded over warm sliced ham, nutty Gruyere cheese, and a fresh egg with a soft yolk.

25 minMediumServes 4410 cal/serving

FrenchLunchStovetopStandardNut-FreeSoy-FreeNightshade-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 1.5 cups buckwheat flour
  • 1/2 tsp fine sea salt
  • 1.5 cups cold water
  • 2 tbsp unsalted butter
  • 1 cup Gruyere cheese, shredded
  • 4 slices cooked ham
  • 4 eggs

Instructions

  1. 1

    Whisk 1.5 cups buckwheat flour, 1/2 tsp fine sea salt, and 1.5 cups cold water in a bowl until smooth, then chill batter for 1 hour.

  2. 2

    Melt 2 tbsp unsalted butter in a nonstick skillet over medium heat.

  3. 3

    Pour a portion of batter into the skillet, swirling thinly, and cook for 2 minutes until edges crisp.

  4. 4

    Flip the galette, then add 1 cup shredded Gruyere cheese, 4 slices cooked ham, and 4 eggs to the center.

  5. 5

    Cook until egg white sets and cooked ham reaches an internal temperature of 140°F, then fold four edges inward.

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Questions

What is Galette Complete?

A classic savory buckwheat crepe folded over warm sliced ham, nutty Gruyere cheese, and a fresh egg with a soft yolk. This reference files it under French lunch: made on the stovetop, rated medium and about 25 minutes start to finish.

What internal temperature should Galette Complete reach?

For Galette Complete, the target internal temperature is 140 F (about 60 C), given in step 5. A probe thermometer removes the guesswork.

Is there a substitute for Gruyere in Galette Complete?

The entry for Galette Complete calls for 1 cup Gruyere cheese, shredded. In its place: Emmental, Jarlsberg or a good Swiss cheese melts the same way. Comte is the closest in flavor.

How many calories are in Galette Complete?

One serving (the recipe makes 4) is about 410 calories, with 22 g protein, 32 g carbohydrate and 21 g fat, plus 3 g fiber and 820 mg sodium. The figures are estimates computed from the ingredient list.

Which part of Galette Complete can be done ahead?

Everything up to step 1. Step 1 is a built-in pause of 1 hour: "Whisk 1.5 cups buckwheat flour, 1/2 tsp fine sea salt, and 1.5 cups cold water in a bowl until smooth, then chill batter for 1 hour." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

Serve it with

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