Buckwheat Galettes with Eggs, Cheese and Ham

🛒Ingredients (Grocery List)

Batter

• 1 cup plus 5 tbsp Buckwheat Flour

• 2 1/4 cups Water

• 2 large Eggs

• 1/2 tsp fine Sea Salt

• 1 tbsp melted Butter

Filling

• 4 to 6 thin slices Ham

• 3/4 cup grated Gruyère or Swiss Cheese

• 4 to 6 large Eggs

• 3 to 4 tbsp salted Butter, melted

🍴Serves: 4 to 6

⏰Prep Time: 10 min

⏱️Cook Time: 15 min

🥣Instructions

1. Place the Flour in a medium bowl. Slowly whisk in the water to form a smooth batter, then whisk in the Eggs and Salt. Whisk rigorously for several minutes, until the batter is smooth, and the ingredients are thoroughly combined. Cover and let it sit for 1 to 2 hours.

2. Heat a 10 1/2 inch nonstick or a Crêpe pan over medium-high heat. Brush it lightly with melted Butter.

3. Before pouring whisk the batter. Pour 1/3 cup of the batter in the center of the pan and quickly rotate the pan to spread the batter as evenly as possible across the bottom.

4. Cook the galette until it begins to curl up on the edges, about 1 1/2 minutes. Flip using a thin-bladed spatula and cook for 20 seconds. Slide onto a plate and repeat with the remaining batter.

5. While it is on its second side, lay one slice of Ham in the center, top with about 2 tablespoons of Cheese, and break the Egg right on top of the Cheese, right in the center of the Galette. Fold the edge of the Galette up to the Egg yolk on four sides, then paint the Galette with melted Butter, using a pastry brush.

6. Serve the Galettes as you make them, which means you’ve got to have your guests nearby.

💡Tips

• Buckwheat Flour has no fat in it.

• Although this is my favorite Galette, you can use your imagination for the filling.