Galette Complète

One of Forough’s essentials when visiting Paris is having a galette - a buckwheat pancake from Bretagne, filled with all sorts of savory or sweet ingredients. A galette complète is the classic: cooked ham, melted cheese, and a perfectly cooked egg. Dress some crisp lettuce leaves from this week’s market bag with a drizzle of LBN’s Champagne Vinaigrette, add finely sliced shallots and picked herbs, and you’ve got a beautiful plate of food.

Serves 4 people | prep time 10 minutes |cooking time 20 minutes

Ingredients:

For the batter:

-        1 cup buckwheat flour  

-        1 large egg  

-        1 ¼ cups cold water  

-        ¼ teaspoon salt  

-        Butter (for cooking)  

For the filling:

-        4 large eggs  

-        4 slices of cooked ham (preferably Jambon de Paris)  

-        1 ½ cups grated cheese of your choice (Gruyère, Comté, or Emmental)  

-        Freshly ground black pepper and sea salt

-        Salted butter (if desired)

Instructions:

1.      Make the galette batter:

-        In a large bowl, whisk together the buckwheat flour and salt.  

-        Add the egg and mix it in.  

-        Gradually pour in the cold water, whisking until the batter is smooth and free of lumps.  

-        Cover the bowl and let the batter rest for 1 hour at room temperature (or overnight in the fridge).  

2.      Cook the galettes:

-        Heat a non-stick crêpe pan or large skillet over medium-high heat.  

-        Add a small amount of butter and swirl to coat the pan.

-        Stir the batter. Pour about ¼ of the batter (a little over ¼ cup) into the pan and immediately swirl to evenly cover the surface.

-        Cook for 1–2 minutes, until the edges start to lift and the underside is lightly golden.  

-        Flip and cook the second side for 30 seconds to 1 minute.

3.      Fill the galette:

-        Sprinkle ¼ cup grated cheese evenly in the center.  

-        Add a slice of ham.  

-        Crack an egg on top, aiming for the center. Use a spatula or spoon to help keep the white from spreading too far.  

-        Cover with a lid and cook for 2–3 minutes, or until the white is set and the yolk is still soft.  

-        Season with a little black pepper and sea salt if desired.

-        Fold the edges of the galette in to create a square shape, leaving the yolk visible in the center.  

-        If desired, brush the warm galette with salted butter.

-        Slide onto a plate and serve immediately.  

4.      Tip for making multiple galettes:

-        Rather than cooking each galette one at a time, you can pre-cook all the galettes and transfer them to a baking tray lined with parchment paper.  

-        Fill each galette as described in Step 3.  

-        Bake the galettes in the oven at 350°F for about 8 minutes, or until the cheese is melted and the eggs are cooked to your liking.

-        Fold the edges as described and serve immediately.

Bon appétit.

Forough & Le Bon Nosh Team