Galette Bretonne
A crisp-edged buckwheat crepe folded around warm ham, melted cheese, and a runny yolk—the rustic, savory street-food of Brittany made approachable at home. Resting the batter and cooking over moderate heat yields a lacy, tender galette with a nutty flavor.
1 cup buckwheat flour
½ cup all-purpose flour
1 ¼ cup cold water
¼ cup milk
1 large egg
¾ tsp salt
2 tbsp unsalted butter, melted, plus more for cooking
4 slice thin-sliced ham
4 oz gruyère, coarsely grated
4 large egg
1 tsp black pepper
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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