Observe rest period
Buckwheat absorbs the water during rest time, which makes the dough softer and less likely to crack when spread thinly.
French Recipe
Galette complète
A dough made of buckwheat flour, water and salt rests before baking. In the pan, each galette is spread thinly, topped with egg, ham and cheese and folded towards the centre on four sides.
Total time
1 hr 40 min
Calories
470 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Breton buckwheat galette with egg, ham and cheese
Galettes differ from sweet crepes in buckwheat flour and their savoury character. The dough needs a rest period so that it can be spread evenly in the hot pan later on. In the complète version, ham, cheese and egg form a complete, uncomplicated meal.
Breakfast
Lunch
French Recipes
Meat
Recipe
Galette complète
The Breton galette complète fills a thin buckwheat galette with ham, full-flavoured cheese and an egg with a slightly runny yolk.
Ingredients
4 servings
Method
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1
Stir the dough
Mix buckwheat flour and salt. Gradually, work in the cold water with a whisk until a smooth, thin dough is formed.
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2
Leave the batter to rise
Cover the bowl and leave the dough to rest in the fridge at room temperature for 60 minutes or longer. Stir well again before baking.
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3
Heat pan
Bring a large coated or well-baked pan to a medium heat and spread thinly with salted butter.
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4
Prebake Galette
Place a quarter of the dough in the pan and immediately spread it very thinly. Bake for about 90 seconds until the bottom is browned and the edge loosens, then turn.
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5
Filling and egg boiling
Place some cheese in the middle, put a slice of ham on top and beat an egg on top. Carefully spread the egg white with a pan turner, leave the egg yolks whole. Cover and cook for 3 to 4 minutes.
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6
Fold and serve
Once the egg whites are melt, fold four sides of the galette in half so that the yolks remain visible. Sprinkle with pepper, if desired, chives and serve immediately. Do the same with the remaining portions.
Kitchen know-how
Tips for Galette complète
Cook the protein
Carefully spread the egg whites next to the yolks and cover the pan, so that it sticks completely, while the yolks remain soft if desired.
Variations
How to adapt this recipe
Replace ham with mushrooms fried in butter and season with a little thyme. Cheese and egg are preserved as filling.
Use steamed, well squeezed spinach and crumbled goat cheese instead of ham and Emmentaler. Cook the egg as in the basic recipe.
Nutrition per serving
470kcal
38.0 gCarbohydrates
27.0 gProtein
23.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Galette complète
In Breton crepes, complète is usually the full, hearty filling of ham, grated cheese and egg.
This simple mixture is typical of Breton galettes. Buckwheat is naturally gluten-free, but can come into contact with gluten-containing cereals during processing.
Yes. Cover the dough in the fridge and keep it until the next day. Mix thoroughly before baking and adjust again with a little water if necessary.
The pan must be well preheated, lightly greased and the dough sufficiently rested. A galette that is too thick or still moist is harder to turn.
No. If you prefer a firm egg yolk or need to be extra careful, cover the pan for longer and cook the egg completely.
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