Serves 1 · Prep 10 min · Cook 8 min · 527 calories per serving
A classic savory crepe from Brittany, France, made with nutty buckwheat flour and traditionally filled with ham, cheese, and a sunny-side-up egg.
Why it's healthy
The Galette Bretonne's health benefits stem largely from its buckwheat base. Buckwheat is not a type of wheat but a seed, making it naturally gluten-free and suitable for those with sensitivities. It is a source of high-quality plant protein and is rich in dietary fiber, which supports digestive health and provides a feeling of fullness. Buckwheat also delivers essential minerals like magnesium, crucial for nerve and muscle function, and manganese, which plays a role in bone formation and metabolism. The egg and cheese filling adds significant protein for muscle maintenance and calcium for bone health, though it also contributes saturated fat and sodium.
Ingredients
For the Galette:
75g buckwheat flour
150ml cold water
1/4 tsp salt
1 tsp butter, for the pan
For the 'Complète' Filling:
1 large egg
1 slice high-quality cooked ham
30g Gruyère or Emmental cheese, grated
Instructions
In a medium bowl, whisk together the buckwheat flour and salt.
Gradually pour in the cold water, whisking continuously to create a smooth, thin, lump-free batter.
Cover the bowl and let the batter rest for at least 1 hour at room temperature, or overnight in the refrigerator. This step is crucial for texture.
Heat a large non-stick skillet or crêpe pan over medium-high heat. Add the butter and swirl to coat the surface.
Pour about one ladle of batter into the center of the hot pan, then quickly tilt and swirl the pan to spread the batter into a thin, even circle.
Cook for 2-3 minutes, until the surface appears dry and the edges begin to crisp and lift away from the pan.
Flip the galette carefully and cook for 1 more minute.
Working quickly, place the slice of ham in the center of the galette, then sprinkle the grated cheese over the ham.
Crack the egg directly onto the center of the cheese.
Cook for 2-3 minutes, until the egg white is set but the yolk is still runny. You can cover the pan briefly to help the white cook faster.
Fold the four edges of the galette inwards to form a square, leaving the egg yolk exposed.
Slide the finished galette onto a plate and serve immediately, seasoned with fresh black pepper if desired.