Traditional buckwheat crêpe or Galette Complète from Brittany in France.

Start with 2 cups of buckwheat flour.

Add 1 whole egg.

Add 0.5 teaspoons of salt and 0.5 teaspoons of herbs.

Prepare 4 cups of water and start pouring a little bit into the mixture.

Add 0.25 cups of oil to the batter.

Mix the batter until smooth, then add the rest of the water.

Ensure the batter has a thin consistency.

Heat a flat cast iron pan and oil it well to prevent sticking.

Pour the batter delicately onto the pan and spread it using a T-shaped tool, filling in any holes as needed.

Add Swiss cheese on top of the batter.

Add the egg, spreading the white part without breaking the yolk.

Place a slice of ham on top of the egg.

Once the galette is cooked and the egg white is set, break the yolk gently.

Fold the galette.

Add butter on top of the folded galette before serving.

Equipment Needed

Spice Level:

Dietary