French · Breakfast · Lunch · Dinner
Buckwheat Galette with Egg, Ham and Cheese
Galette complète
A thin, nutty Breton buckwheat crêpe folded around lean ham, melted Emmental, wilted spinach and a soft-set egg. It is a hearty, savoury classic that comes in lighter with a lean filling and only a whisper of butter in the pan.
- Prep
- 40 min
- Cook
- 25 min
- Total
- 65 min
- Serves
- 4
Calories come from: Carbs 34% · Fat 39% · Protein 27%
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Ingredients
For 4 servings- 1 1/4 cups150 gbuckwheat flour
- 1 1/2 cups + 1 tbsp375 gcold water
- 1/2 tspsalt
- 2 tsp10 gbutter
- 2/3 cup60 gEmmental or Gruyère cheese, grated
- 2 cups60 gbaby spinach
- 4 thin slices120 gextra-lean cooked ham
- 4 large200 geggs
- 1/2 tspblack pepper, ground
- 2 tbsp5 gfresh chives, chopped (optional)
Steps
- 1
Whisk the buckwheat flour and salt together in a large bowl.
- 2
Pour in the cold water a little at a time, whisking until you have a smooth batter about as thick as single cream.
- 3
Cover and rest the batter for 30 minutes, then whisk again briefly.
- 4
Heat a 26–28 cm non-stick frying pan over medium-high heat and brush it with about 1/2 tsp of the butter.
- 5
Pour in a quarter of the batter (about 1/2 cup) and quickly swirl the pan to coat the base thinly.
- 6
Cook for 1–2 minutes until the surface looks dry and the edges start to lift and crisp.
- 7
Turn the heat down to medium and scatter a quarter of the cheese and spinach over the galette.
- 8
Lay a slice of ham in the centre and crack an egg on top of it, gently spreading the white with a spoon.
- 9
Cover the pan and cook for 3–4 minutes until the egg white is fully set; cook a little longer if you prefer a firm yolk.
- 10
Fold the four edges in towards the centre to make a square, leaving the yolk visible.
- 11
Season with black pepper, sprinkle with chives if using, and slide onto a plate.
- 12
Repeat with the remaining butter, batter and fillings to make four galettes, and serve hot.
Swaps, storage and make-ahead
Swaps
- Swap the extra-lean ham for sautéed mushrooms to make a vegetarian version, using a cheese made with vegetarian (non-animal) rennet.
- Use a lightly salted vegan butter, a vegan cheese and a scrambled-style chickpea flour filling instead of ham and egg for a vegan galette, choosing products labelled vegan.
- Replace the Emmental with a smaller amount of a strong cheese like aged Comté or Parmesan for a lighter filling that still tastes rich.
- For a gluten-free galette, use buckwheat flour and ham labelled gluten-free, since both can be cross-contaminated.
Storage
Galettes are best eaten fresh while the edges are crisp and the yolk is soft. Refrigerate any leftovers within 2 hours, eat within 3 to 4 days, reheat in a pan until steaming hot, and don't freeze filled galettes.
Make ahead
The batter can be made up to a day ahead and kept covered in the fridge; whisk it again and add a splash of water if it has thickened. You can also cook plain galettes ahead, stack them between baking paper in the fridge for up to 2 days, then fill and reheat them in the pan.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: EggsMilk
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (245 g) | Per 100 g | |
|---|---|---|
| Calories | 322 kcal | 131 kcal |
| Protein | 21.8 g | 8.9 g |
| Carbohydrates | 28.2 g | 11.5 g |
| of which sugars | 1.2 g | 0.5 g |
| Fiber | 4.1 g | 1.7 g |
| Fat | 14.3 g | 5.8 g |
| of which saturated | 6.4 g | 2.6 g |
| Sodium | 786 mg | 321 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
