Galette Complète
Savor a savory buckwheat galette filled with ham, melted Emmental, and perfectly runny eggs for a delightful meal.
Ingredients
- 250 g buckwheat flour
- 6 dl water
- 1 tsp salt
- 25 g butter
- 8 slices ham
- 200 g emmental, coarsely grated
- 8 eggs
- 1 pinch black pepper
How to make it
- Whisk the buckwheat flour, water and salt into a smooth batter, then let it rest for 30 minutes so it thickens slightly.
- Heat a little butter in a large crepe pan over medium heat. Pour in a thin layer of batter, swirl it out into a wide galette and cook until the surface looks matte and the edges lift lightly.
- Flip the galette and cook the second side briefly. Repeat with the remaining batter, adding more butter as needed, so you have four thin galettes.
- Lay one galette back in the pan, place 2 slices of ham in the center, scatter a quarter of the emmental over the ham, then crack 2 eggs on top so the yolks stay whole.
- Let the eggs set over low heat, then fold the four edges of the galette inward to form a square frame, leaving the yolks visible in the middle.
- Cook until the egg whites are just set and the ham is heated through, then finish with a pinch of black pepper.
- Repeat with the remaining galettes, ham, emmental and eggs.
- Serve each galette flat on a plate, with the folded corners framing the runny yolks in the center and the cheese melted around the ham.
