📝 About This Recipe
Hailing from the rugged coastlines of Brittany, France, these Galettes de Sarrasin are the rustic, earthy cousins of the sweet crepe. Made with 100% buckwheat flour, they offer a nutty, complex flavor profile and a naturally gluten-free lacey texture that is both crisp and supple. This traditional recipe relies on the magic of fermentation and high-quality sea salt to create a versatile flatbread that perfectly cradles savory fillings like melted Gruyère, salty ham, and a sun-side-up egg.
🥗 Ingredients
The Batter
- 2 cups Buckwheat Flour (high-quality, dark or stone-ground for best flavor)
- 1 teaspoon Fine Sea Salt (preferably Sel de Guérande)
- 2 1/4 cups Cold Water (filtered water is best)
- 1 large Egg (helps with binding and browning)
- 2 tablespoons Unsalted Butter (melted and cooled)
For Cooking and Assembly
- 4 tablespoons Unsalted Butter (for greasing the pan)
- 6-8 pieces Large Eggs (one per galette)
- 6-8 slices Ham (Parisian style or high-quality deli ham)
- 1.5 cups Gruyère or Emmental Cheese (freshly grated)
- 1/4 cup Fresh Chives (finely chopped for garnish)
- to taste Black Pepper (freshly cracked)
👨🍳 Instructions
-
1
In a large mixing bowl, whisk together the buckwheat flour and sea salt until well combined and any lumps are broken up.
-
2
Create a well in the center of the flour. Gradually pour in the cold water while whisking vigorously from the center outward to incorporate the flour without creating lumps.
-
3
Add the one egg and the 2 tablespoons of melted butter to the batter. Whisk for 2-3 minutes; this aerates the batter and helps develop the structure needed for a thin crepe.
-
4
Cover the bowl with plastic wrap or a damp cloth. Let the batter rest in the refrigerator for at least 2 hours, though overnight (up to 24 hours) is traditional and results in the best flavor and texture.
-
5
Before cooking, check the consistency. The batter should be like heavy cream. If it has thickened too much during the rest, whisk in 1-2 tablespoons of water.
-
6
Heat a 10 or 12-inch non-stick skillet or a traditional cast-iron galetière over medium-high heat. Test the heat by dropping a bead of water on the surface; it should sizzle and dance.
-
7
Lightly coat the pan with a small knob of butter using a silicone brush or a paper towel.
-
8
Pour about 1/3 cup of batter into the center of the pan. Immediately tilt and swirl the pan in a circular motion to spread the batter into a thin, even circle reaching the edges.
-
9
Cook for 60-90 seconds until the edges start to turn golden brown, become crisp, and pull away from the sides of the pan.
-
10
Flip the galette carefully using a long spatula. Lower the heat to medium.
-
11
Immediately sprinkle a handful of grated cheese in the center, place a slice of ham on top, and crack an egg directly onto the center of the ham.
-
12
Use the tip of a spoon to gently spread the egg white so it cooks faster, being careful not to break the yolk.
-
13
Once the egg white is set and the cheese is melted, fold the four sides of the galette toward the center to create a square shape, leaving the yolk exposed in the middle.
-
14
Slide the finished galette onto a plate, garnish with fresh chives and black pepper, and serve immediately while hot and crisp.
💡 Chef's Tips
The secret to a perfect galette is the 'rest'—never skip the 2-hour minimum as it allows the buckwheat to fully hydrate. Use a high-quality non-stick pan or a well-seasoned cast iron skillet to ensure the galette doesn't stick. If the batter is too thick, your galettes will be heavy; it should be thin enough to pour easily but thick enough to coat a spoon. For the most authentic 'lacey' look (called 'kraz' in Breton), ensure your pan is hot enough before pouring the batter. If you are making a large batch, you can stack the plain galettes and reheat them with fillings just before serving.
🍽️ Serving Suggestions
Pair with a crisp, dry French hard cider (Cidre Bouché) served in traditional ceramic bowls. Serve alongside a simple green salad dressed with a sharp Dijon vinaigrette to cut through the richness. For a 'Galette Complète', ensure you use high-quality salty butter to finish the edges. Try a seafood variation by filling with sautéed leeks and scallops instead of ham and egg. Offer a side of cornichons or pickled onions for a tangy crunch.