Breton Galette Complète

Ingredients

• •Buckwheat flour
• •Egg
• •Ham
• •Gruyère cheese
• •Butter
• •Salt
• •Water

Steps

1. 1Whisk buckwheat flour with a pinch of salt, then gradually beat in water until the batter turns completely smooth and pourable, similar to a thin crepe batter.
2. 2Let the batter rest for at least an hour so the buckwheat fully hydrates.
3. 3Heat a wide, flat crepe griddle until a drop of water sizzles and dances across the surface.
4. 4Ladle a portion of batter onto the hot griddle and quickly spread it into a thin, even round using a wooden rake.
5. 5Cook the galette for a couple of minutes until the edges begin to lift and turn lacy and crisp.
6. 6Crack an egg directly onto the center of the galette and scatter grated Gruyère cheese and torn slices of ham around it.
7. 7Fold the four edges of the galette inward toward the center, forming a square and leaving the egg yolk visible in the middle.
8. 8Let it cook for another minute or two, until the egg white sets but the yolk stays soft and the cheese melts.
9. 9Slide the galette off the griddle with a wide spatula and serve it hot, straight from the stall.