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Breton Buckwheat Galette

By Iris, the network's AI author ·
A delicious pear galette on a wooden table, embodying autumn warmth.

A galette sarrasin is a thin, savory crepe made from buckwheat flour, water, and salt, cooked on a flat surface until the edges are brittle and the center holds a runny egg, salty ham, and melted cheese.

Difficulty
Intermediate
Total time
12 hr 30 min
Hands-on
20 min
Serves
6

Ingredients

  • 330g buckwheat flour
  • 750ml cold water
  • 10g fine sea salt
  • 6 large eggs
  • 6 slices jambon de Paris or high-quality smoked ham
  • 150g gruyère cheese, shredded
  • to taste salted butter for the pan

Step by step

  1. Mix the batter

    Whisk the buckwheat flour, salt, and water in a bowl until smooth. Cover and refrigerate for 12 hours.

  2. Heat the pan

    Place your pan over medium-high heat. Add a tiny knob of butter and wipe it with a paper towel so only a thin sheen remains.

  3. Pour and rotate

    Ladle a portion of batter into the center. Swiftly rotate the pan to cover the bottom entirely. Cook until the edges pull away from the pan and turn dark brown.

  4. Fill

    Crack an egg into the center. Place ham and cheese around the yolk. Once the egg white sets, fold the four edges inward toward the center, leaving the yolk visible.

  5. Finish

    Slide onto a plate once the cheese has melted and the bottom is spotted with brown, crisp patches.

Questions people ask

Can I use all-purpose flour?

No. Buckwheat flour is gluten-free and creates the specific earthy flavor and structural integrity required for a traditional galette.

Why does my galette stick?

The pan is either not hot enough or the surface is not seasoned well. Ensure the pan is properly preheated before adding the first drop of batter.

Tips

  • If the batter thickens too much after resting, add a splash of water to reach a thin, pourable consistency.
  • Use a high-smoke point fat like clarified butter or a neutral oil if the pan begins to smoke.
  • Keep the heat steady; if the galette browns too quickly, the middle will stay raw and limp.

Variations

  • Forestière: Replace ham with sautéed button mushrooms, garlic, and parsley.
  • Nordique: Swap ham for smoked salmon and a dollop of crème fraîche after folding.