THE BEST BUCKWHEAT GALETTE RECIPE FROM LUDO LEFEBVRE - THE MIND OF A CHEF POWERED BY BREVILLE

Prepare the batter the night before using buckwheat flour, water, salt, and a little touch of beer.

Let the batter rest overnight.

Heat a pan until sizzling and coat it with the batter, ensuring to create a nice crispy corner.

Cook the batter until it starts to become crispy, focusing on the edges.

Crack an egg in the middle of the galette.

Add ham and cheese on top of the egg.

Cook at high temperature to ensure the galette is very crispy without flipping it.

Serve the buckwheat galette with eggs, ham, and cheese.

Equipment Needed

Spice Level:

Dietary