Breton Galette Complète

Ingredients

• 1 cup buckwheat flour
• 1/4 tsp salt
• 1 1/4 cups water
• 1 egg
• 1 tbsp melted butter, plus more for cooking
• 4 slices ham
• 1 cup grated Gruyère or Emmental
• 4 eggs

Before you cook

• Whisk the buckwheat flour and salt together in a bowl.
• Grate the Gruyère or Emmental if it isn't pre-grated.

Steps

1. Whisk the water and egg into the buckwheat flour until the batter is completely smooth.
2. Whisk in the melted butter.
3. Let the batter rest at room temperature for at least 30 minutes.
4. Heat a crepe pan or wide nonstick skillet over medium heat and brush it lightly with butter.
5. Pour in enough batter to thinly coat the pan and swirl it to the edges.
6. Cook until the edges lift and the underside is lightly spotted, about 2 minutes.
7. Lay a slice of ham over one half of the crepe.
8. Sprinkle the grated cheese over the ham and into the center of the crepe.
9. Crack an egg into the center of the crepe.
10. Cover the pan and cook until the egg white sets but the yolk stays soft, about 3 minutes.
11. Fold the four sides of the crepe inward over the filling to form a square.
12. Slide the galette onto a plate and serve immediately.
13. Repeat with the remaining batter, ham, cheese, and eggs.