🧾Ingredients

• 250 g Buckwheat flour
• 500 ml Water
• 5 g Salt
• 1 Large egg (for batter)
• 2 tbsp Butter
• 4 slices Cooked ham (thinly sliced)
• 200 g Grated Emmental or Gruyere cheese
• 4 Large eggs (for filling)
• to taste Freshly ground black pepper

👨‍🍳Instructions

1. 1

   Prepare the Batter: In a large bowl, combine the buckwheat flour and salt. Make a well in the center and crack in the egg. Gradually add the water while whisking constantly from the center outwards, incorporating the flour to form a smooth, lump-free batter.

2. 2

   Rest the Batter: Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 2 hours, or preferably overnight. This allows the flour to fully hydrate and develops the flavor. The batter should have the consistency of thin cream; if it's too thick, add a little more water.

3. 3

   Cook the Galettes: Heat a non-stick crêpe pan or flat griddle (about 10-12 inches in diameter) over medium heat. Lightly grease it with a small knob of butter. Pour about 1/4 to 1/3 cup (60-80 ml) of batter onto the hot pan, tilting and rotating the pan quickly to spread the batter thinly and evenly over the entire surface. Cook for 2-3 minutes until the edges are crispy and lift easily, and the top appears set.

4. 4

   Fill the Galettes (Classic Complète): Flip the galette. Immediately place one slice of ham in the center, sprinkle with about 50g of grated cheese, and carefully crack one large egg over the ham and cheese. Fold the four sides of the galette inwards to form a square, leaving the egg yolk exposed in the center.

5. 5

   Finish Cooking and Serve: Continue cooking for another 2-3 minutes, or until the cheese is melted and bubbly, and the egg white is set but the yolk is still runny (or cooked to your preference). Season with a pinch of freshly ground black pepper. Carefully slide the finished galette onto a plate. Repeat with the remaining batter and fillings. Serve immediately, traditionally with a glass of hard cider.