Galettes au Sarrasin (Breton Buckwheat Galettes with Ham, Egg and Cheese)
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Ingredients
- 250 g buckwheat flour
- 5 eggs
- 400 ml milk
- 4 cooked ham slices
- 120 g gruyère cheese, grated
- 20 g unsalted butter
Nutrition (per serving)
- Calories
- 568 kcal
- Protein
- 33.5 g
- Carbohydrate
- 48.3 g
- of which sugars
- 6.2 g
- Fat
- 25 g
- of which saturates
- 12.2 g
- Fibre
- 5.6 g
- Salt
- 1.13 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Whisk the buckwheat flour with 1 egg, the milk, a pinch of salt and 150ml water until you have a smooth, thin batter. Rest for 20 minutes.
- 2
Heat a little butter in a large non-stick frying pan over a medium-high heat.
- 3
Pour in a quarter of the batter, swirling to coat the base thinly, and cook for 2 minutes until the edges lift.
- 4
Scatter a quarter of the gruyère cheese over the galette, lay a slice of ham on top and crack an egg into the centre.
- 5
Cover with a lid and cook for 2-3 minutes until the egg white is set but the yolk is still soft and the cheese has melted.
- 6
Fold the edges of the galette in towards the centre to partly cover the filling, leaving the egg yolk visible.
- 7
Repeat to make 4 galettes in total, serving each one as soon as it is ready.
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