Galettes Complètes (Savory Buckwheat Crêpes)

Galettes Complètes (Savory Buckwheat Crêpes) ingredients

• 1 cup buckwheat flour
• 1 cup cold water
• 1 large egg
• 1/2 cup milk
• 1/2 tsp salt
• 2 tbsp butter, for cooking
• 8 slices thinly sliced ham
• 1 cup Gruyère cheese, grated
• 4 large eggs
• to taste freshly ground black pepper

How to make Galettes Complètes (Savory Buckwheat Crêpes)

1. Prepare the crêpe batter: In a large bowl, whisk together 1 cup buckwheat flour and 1/2 teaspoon salt. In a separate bowl, whisk together 1 large egg, 1 cup cold water, and 1/2 cup milk.
2. Gradually add the wet ingredients to the dry ingredients, whisking constantly until a smooth, lump-free batter forms. Cover the bowl with plastic wrap and let it rest in the refrigerator for at least 30 minutes, or up to 2 hours, to allow the flour to fully hydrate.
3. Heat a 10-inch non-stick crêpe pan or skillet over medium heat. Lightly grease the pan with a small amount of butter, about 1/2 teaspoon, ensuring an even coating.
4. Pour approximately 1/4 cup of batter into the hot pan, tilting and swirling immediately to coat the bottom evenly in a thin layer. Cook for 1-2 minutes until the edges are crisp and lift easily from the pan.
5. Flip the crêpe and cook the second side for about 30 seconds. Repeat with the remaining batter, stacking the cooked crêpes on a plate; you should get about 8 crêpes.
6. To assemble the Galettes Complètes: Return one cooked buckwheat crêpe to the pan over medium-low heat. Place two slices of ham in the center of the crêpe, then sprinkle a quarter of the 1 cup grated Gruyère cheese over the ham.
7. Carefully crack one of the 4 large eggs directly into the center of the crêpe, on top of the ham and cheese. Season with freshly ground black pepper.
8. As the egg white begins to set, fold the edges of the crêpe inward to form a square, leaving the yolk exposed in the center. The folds should enclose the ham and cheese.
9. Cover the pan with a lid or foil and cook for another 2-4 minutes, or until the egg white is fully set and the yolk reaches your desired doneness (runny yolks are traditional).
10. Carefully slide the finished Galette Complète onto a plate and serve immediately. Repeat the process with the remaining crêpes and fillings.

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