GALETTE COMTOISE de Laurent Mariotte

In a mixing bowl, combine the buckwheat flour and salt.

Gradually add water to the flour mixture, whisking until smooth. Let the batter rest for 30 minutes.

Heat a non-stick skillet over medium heat and add a little olive oil.

Pour a ladleful of batter into the skillet, swirling to coat the bottom evenly.

Cook for about 2-3 minutes until the edges start to lift, then flip and cook for another 2 minutes.

Sprinkle grated cheese on one half of the galette and crack an egg on top.

Fold the galette over to cover the cheese and egg, cooking until the egg is set to your liking.

Remove from the skillet and garnish with fresh herbs before serving.

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