Galettes Bretonnes

Method

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1. Whisk the buckwheat flour and salt with the egg and half the water until smooth, then beat in the rest. It should be the thickness of single cream.

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2. Cover and rest at least 120 minutes at room temperature. The batter darkens as it sits.

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3. Heat a wide flat pan or crêpe griddle over medium-high heat and brush with melted butter.

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4. Pour in a ladle of batter and spread it thin and quickly with a spreader or the back of the ladle. Cook 90 seconds, until the edges lift.

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5. Turn it, scatter the cheese over the centre, lay the ham on, and crack the egg into the middle.

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6. Cook 2 minutes, until the white has set and the yolk is still liquid.

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7. Fold the four edges in over the filling to make a square with the yolk showing, slide onto a plate, add a knob of butter and black pepper, and serve.

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Chef’s Tips

• Rest the batter two hours. Buckwheat needs it.
• Water, not milk, or it will not crisp.
• Fold fast, while the yolk is still liquid.

Pairing Suggestions

• Dry Breton cider
• Green salad
• Salted butter

Storage & Reheating

Plain galettes keep 3 days refrigerated, interleaved with paper, and freeze for 2 months. Fill to order.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.