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Galette complète
Galette complète bretonne: crisp buckwheat crêpe with ham, Emmental and a runny egg
In every crêperie in Brittany, from Rennes to Quimper, the first thing most people order is the complète: a lacy buckwheat galette folded square around ham, melted cheese and an egg, eaten for lunch or a casual dinner with a bowl of dry cider. Contains pork (ham). The batter is just buckwheat flour, water, salt and an egg, so the galette has no wheat; some buckwheat flour is milled alongside wheat, so check the packet if you avoid gluten. A cup of apple juice is a good alcohol-free partner. Chef's tip: rest the batter for at least 2 hours, or overnight in the fridge; it thickens and the galettes cook up thinner and crisper.
- Total time
- 40 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the batter
For the filling
Method
0/5 doneStep 1: Whisk 7 oz buckwheat flour and ½ tsp salt with the 1 egg and half the 2 cups cold water until smooth, then whisk in the rest. It should be like single cream. Cover and rest in the fridge for at least 2 hours.
5 minStep 2: Heat a large non-stick or cast-iron pan (28 cm or more) over a medium-high heat and brush with a little 1 ⅜ oz salted butter. Pour in a ladle of batter and swirl quickly so it covers the pan thinly.
2 minStep 3: Cook for 1–2 minutes until the edges lift and the underside is brown. Don't flip. A common mistake is a pan that's too cool; the galette goes soft and floppy instead of lacy and crisp.
2 minStep 4: Lower the heat to medium. Scatter a quarter of the 5 ½ oz Emmental or Gruyère in the middle, lay a slice of 4 slices cooked ham on top and crack one of the 1 eggs into the centre. Cover the pan for 2–3 minutes until the egg white is completely set and the yolk still runny.
3 minStep 5: Fold the four sides in to make a square, leaving the yolk showing. Brush the edges with butter, add 1 pinch black pepper and slide onto a plate. Make the rest the same way; any extra batter keeps for 2 days in the fridge.
3 min
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 26 g
- Carbs
- 32 g
- Fat
- 22 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does galette complète take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of egg?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of salted butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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