Galette Bretonne Complete
A classic savory buckwheat crepe with ham, cheese, and egg.
- Prep
- 10 min
- Cook
- 20 min
- Total time
- 30 min
- Difficulty
- moderate
- Serves
- 5
A complete meal folded into a crisp buckwheat galette.
"You walk into the kitchen and can smell fragrant butter wafting through the air. If you do it right the edges are crispy while the middle is soft. That's the difference between mom's galette and my aunt's. Mom didn't grow up with galette you see, she just makes it to keep dad happy. My aunt, in France, is teaching her though." - Ayana Harscoet
Step 1
Mix batter
In a mixing bowl, sift the flour and add salt. Add eggs, milk, water, and butter. Whisk and mix well.
Step 2
Rest
Cover and refrigerate the mixture for at least 1 hour, up to 24 hours.
Step 3
Heat pan
Heat a crepe pan (8-10in) at high heat until hot. Coat the pan with butter.
Step 4
Pour batter
Pour one ladle of batter and spread it out by tilting and rotating the pan to coat the surface.
Step 5
Cook
Cook for two minutes until almost dry on top and edges are lightly browned.
Step 6
Flip
Flip it over with a spatula and cook the other side about 15-30 seconds until lightly browned. Repeat for remaining batter to make the galettes.
Step 7
Heat pan for filling
Heat a crepe pan (8-10in) over medium-high heat. Coat pan with butter.
Step 8
Add fillings
Place galette and spread ham and cheese on it, then pour the egg white in the middle. Sprinkle black pepper and salt.
Step 9
Fold and cook
Fold 4 sides to form a square. Once egg white is cooked through, remove pan from heat.
Step 10
Add yolk
Place yolk in the middle and season with salt and pepper. Enjoy!