French
Galette complète
A Breton buckwheat galette folded around ham, melted cheese, and a just-set egg. The edges stay crisp while the center remains tender and savory.
Watch it madeAmerica's Test Kitchen · 7:39
Ingredients
- buckwheat flour100g
- fine sea salt1/2 tsp
- cold water250ml
- unsalted butter, melted15g
- neutral oil or lard, for the pan1 tsp
- jambon blanc, thinly sliced2 slices
- grated Comté or Emmental80g
- eggs2
- unsalted butter, for finishing10g
- freshly ground black pepperto taste
Method
- Whisk the buckwheat flour and salt in a bowl, then gradually whisk in the cold water until the batter is smooth and fluid.
- Cover the batter and let it rest at room temperature for 1 hour.
- Whisk the melted butter into the rested batter just before cooking.
- Heat a large crêpe pan or heavy skillet over medium-high heat and wipe it very lightly with oil or lard.
- Pour in half the batter and quickly tilt or spread it into a thin, even galette.
- Cook until the surface is dry and the edges begin to crisp, then turn the galette briefly for 20 to 30 seconds.
- Turn the galette back over, scatter half the cheese in the center, lay on one slice of ham, and crack one egg on top.
- Use a spatula to gently spread only the egg white over the hot surface while keeping the yolk whole.
- Cook until the white is set and the cheese has melted, then season with black pepper.
- Fold the four sides of the galette inward to make a square frame around the yolk, dot the edges with a little butter, and slide onto a warm plate.
- Repeat with the remaining batter and filling, then serve immediately.
Common questions
Can I substitute the buckwheat flour or the ham in a galette complète?
Buckwheat flour is essential for the classic flavor, but you can replace part of it with all-purpose flour for a milder, more flexible crêpe. For the ham, use cooked turkey, bacon, or mushrooms, though the result will be less traditional.
How long should I rest the batter, and can I make it ahead?
Rest the batter for 1 hour at room temperature for the best texture; this hydrates the flour and improves spreadability. You can also make it up to 24 hours ahead and refrigerate it, then whisk well before cooking.
Why does my galette tear or stick to the pan?
Usually the pan is too cool, not well seasoned, or there isn’t enough fat. Heat the skillet properly, wipe on only a thin film of oil or lard, and cook until the first side is set before turning.
How do I store leftover galettes and reheat them without ruining the egg?
Store cooked galettes wrapped in the refrigerator for up to 2 days. Reheat them in a skillet over medium-low heat or in a 350°F/175°C oven. If they already contain egg, reheat gently so the yolk doesn’t overcook.
What should I serve with a galette complète?
Serve it hot with a simple green salad, ideally dressed with a sharp vinaigrette to balance the rich cheese and egg. A dry cider is the classic drink pairing, but a light white wine also works well.