📝 About This Recipe
Transport yourself to the windswept coast of Brittany with these authentic Galettes de Sarrasin, characterized by their lacy, crisp edges and deep, earthy flavor. Unlike sweet crêpes, these savory masterpieces are made with gluten-free buckwheat flour and fermented briefly to develop a complex, nutty tang. Filled with the classic 'Complète' trio of nutty Gruyère, salty ham, and a perfectly runny egg, they represent the pinnacle of French rustic comfort.
🥗 Ingredients
The Galette Batter
- 2 cups Buckwheat flour (high-quality, dark stone-ground preferred)
- 1 teaspoon Fine sea salt
- 2 cups Cold water (filtered is best)
- 1 large Egg (at room temperature)
- 2 tablespoons Unsalted butter (melted and cooled)
The Classic 'Complète' Filling
- 6 large Eggs (one per galette)
- 1.5 cups Gruyère or Emmental cheese (freshly grated)
- 6 slices Parisian-style ham (high-quality cooked ham)
- 4 tablespoons Salted butter (for greasing the pan and finishing)
- to taste Black pepper (freshly cracked)
- 1 small bunch Fresh chives (finely minced for garnish)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the buckwheat flour and sea salt. Create a well in the center of the dry ingredients.
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2
Slowly pour half of the water into the well. Using a wooden spoon or whisk, stir in a circular motion, gradually incorporating the flour until a thick, smooth paste forms. This 'beating' process develops the batter's structure.
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3
Add the remaining water, the egg, and the melted butter. Whisk vigorously for 2-3 minutes until the batter is aerated and has the consistency of heavy cream.
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4
Cover the bowl with a clean cloth and let the batter rest in the refrigerator for at least 2 hours, though overnight is ideal for the best flavor and texture.
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5
Before cooking, check the consistency. Buckwheat absorbs liquid as it sits; if the batter feels too thick, whisk in 1-2 tablespoons of water until it pours easily.
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6
Heat a 10 or 12-inch non-stick skillet or a traditional cast-iron crêpe pan over medium-high heat. Lightly coat the surface with a small knob of salted butter.
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7
Ladle about 1/3 cup of batter into the center of the hot pan. Immediately tilt and swirl the pan in a circular motion to spread the batter into a thin, even circle.
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8
Cook for 60-90 seconds until the edges turn golden brown and start to curl away from the pan, and the bottom is lacy and crisp.
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9
Flip the galette carefully using a long spatula. Immediately crack one egg directly onto the center of the galette.
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10
Use the tip of a fork to gently break the egg white (avoiding the yolk) and spread it slightly toward the edges to help it cook faster.
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11
Sprinkle a generous handful of grated cheese around the egg and lay a slice of ham over the cheese. Season the egg with salt and pepper.
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12
Once the egg white is set and the cheese has melted, use your spatula to fold the four sides of the galette inward to create a square shape, leaving the golden yolk visible in the center.
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13
Rub a small bit of cold salted butter over the folded edges of the galette for a professional, glossy finish and extra crunch.
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14
Slide the galette onto a warm plate, garnish with fresh chives, and serve immediately while the cheese is gooey and the edges are crisp.
💡 Chef's Tips
The secret to a great galette is the 'leisurely rest'; letting the batter sit overnight allows the starch to hydrate and the flavor to deepen. Use a heavy-bottomed pan to ensure even heat distribution, which prevents the galette from burning in spots. If your first galette falls apart, don't worry—the first one is traditionally the 'chef's snack' used to season the pan. For a truly authentic 'kraz' (crisp) texture, ensure your pan is hot enough that the batter sizzles the moment it touches the surface. If you are dairy-free, you can omit the butter and use a neutral oil, as buckwheat itself is naturally gluten-free.
🍽️ Serving Suggestions
Serve with a crisp green salad dressed in a sharp Dijon vinaigrette to cut through the richness of the cheese. Pair with a dry French hard cider (Cidre Bouché) served in traditional ceramic bowls for the authentic Breton experience. Add a spoonful of caramelized onions or sautéed mushrooms inside for an extra layer of savory depth. For a brunch spread, serve alongside fresh radishes with sea salt and a dollop of salted butter.