Galette Bretonne
Buckwheat crepe from Brittany topped with ham, gruyère, and a runny egg, folded around the yolk.
- prep 15 min
- cook 15 min
- total 30 min
- serves 4
- intermediate
- France
Ingredients
- 250 g buckwheat flour
- 500 ml water
- 1 tsp salt
- 4 slices ham
- 120 g gruyère
- 4 eggs
- 40 g butter
Steps
- Whisk buckwheat flour, water, and salt into a thin batter, rest 4 hours.
- Heat a crepe pan, brush with butter, ladle batter and swirl thin.
- Crack an egg in the center, add ham and grated gruyère around it.
- Cook until crepe is crisp underneath and cheese melts, 3 minutes.
- Fold 4 edges square, leaving yolk exposed, slide onto a plate.
≈ 340 kcal · 20 g protein · 28 g carbs · 16 g fat — per serving, estimate