Buckwheat Galettes Complètes
- Savory
- French
- Stovetop
Thin, crisp buckwheat galettes folded around ham, melted gruyère and a just-set egg. A savory Chandeleur classic cooked entirely on the hob.
- Total
- 75 min
- Prep 15 · Cook 30 · Rest 30
- Serves
- 4
- Difficulty
- Medium
You'll practice: Whisking · Folding
Instructions
-
Whisk 200 g buckwheat flour and 1 tsp salt in a large bowl. Pour in 600 ml water gradually, whisking to a smooth, thin batter with no lumps.
~5 min
Buckwheat flour has no gluten, so gradual whisking and a rest let the starch hydrate fully and give the batter enough body to hold together.
Whisking Whisk from the centre outward, adding water gradually, and stop as soon as the batter is smooth; over-whisking or dumping water in all at once leaves stubborn lumps.
-
Let the batter rest at room temperature so the flour hydrates and the galettes turn tender.
~30 min
Resting lets the flour absorb the water evenly, so the batter thickens slightly and the cooked galettes stay tender rather than gritty.
-
Melt 60 g butter in a small pan over low heat. Grate 120 g gruyère. Whisk the rested batter once more; it should coat a ladle thinly.
~5 min
Whisking Whisk from the centre outward, adding water gradually, and stop as soon as the batter is smooth; over-whisking or dumping water in all at once leaves stubborn lumps.
-
Heat the non-stick pan over medium-high heat and brush with a little melted butter. Pour in a ladle of batter and swirl to a thin 24 cm round. Cook until the edges lift and the underside is golden, about 2 minutes.
~2 min
A hot, buttered pan sets the batter fast so it stays thin, and the golden underside firms up enough to survive flipping without tearing.
Buckwheat batter has no gluten to hold it, so let it rest fully and keep the pan well brushed with butter; a dry pan tears the galette when you flip it.
Cook the galette on its first side a little longer than feels right: a firm, golden base is what lets you fold the edges without breaking the yolk.
-
Flip the galette. Crack 1 egg into the centre, scatter a quarter of the gruyère around it, lay 1 slice ham beside the yolk and grind over black pepper. Fold the four sides in toward the centre, leaving the yolk exposed, and cover the pan for 2 to 3 minutes until the white is set and the cheese melts.
~3 min
Covering traps steam that sets the egg white gently from above while the cheese melts, without overcooking the yolk.
Folding Fold the four sides in gently toward the centre and leave the yolk exposed; pressing hard or folding over the yolk breaks it before serving.
-
Slide the galette onto a plate and keep warm. Repeat with the remaining batter, egg, ham and gruyère, brushing the pan with butter between galettes.
~20 min
