Breton Buckwheat Galette Complète with Ham, Egg and Emmental

What you need

• 125 g (1 cup) buckwheat flour
• 1/2 tsp salt
• 5 large eggs, 1 for the batter, 4 for topping
• 300 ml (1 1/4 cups) cold water
• 40 g (3 tbsp) salted butter, for the pan
• 4 slices cooked ham, thin
• 100 g (3.5 oz) Emmental, coarsely grated
• 1 pinch black pepper, freshly ground

Method

Restated from the original video

1. 1

   Whisk the buckwheat flour and salt in a large bowl.

2. 2

   Make a well in the middle and crack in 1 egg. Pour in the water a little at a time, whisking, until the batter is smooth and as thin as light cream.

3. 3

   Cover and rest the batter at room temperature for at least 1 hour, or in the fridge overnight, so the flour can soak up the liquid.

4. 4

   Stir the batter again. If it has thickened, whisk in a splash of water.

5. 5

   Heat a 25-28 cm (10-11 in) crêpe pan or wide non-stick pan over medium-high heat. Melt a small knob of butter and wipe it around with a paper towel.

6. 6

   Pour in about 100 ml (1/3 cup) of batter and tilt the pan so it spreads into a thin round. Cook until the top looks dry and the underside is lacy and golden, 1-2 min.

7. 7

   Flip the galette and lower the heat to medium. Crack 1 egg into the center, lay a slice of ham beside the yolk and scatter a quarter of the Emmental over the ham and around the egg.

8. 8

   Cover the pan with a lid or a baking sheet and cook until the cheese melts and the egg white is set but the yolk is still soft, 2-3 min.

9. 9

   Fold the four edges in toward the center to make a square, leaving the yolk showing. Slide onto a plate and add a little pepper.

10. 10

    Serve at once, then repeat with the remaining batter and toppings, buttering the pan each time.

Imported from mission-food.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.