Keeping the rest
Buckwheat absorbs the water during the rest period. Thus, the dough becomes more supple and tears less when thinly distributed.
French Recipe
Galette complète
A dough of buckwheat flour, water and salt rests before baking. In the pan, each gallette is thinly removed, covered with egg, ham and cheese and folded on four sides to the middle.
Total time
1 hr 40 min
Calories
470 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Breton buckwheat gallette with egg, ham and cheese
Galettes are different from sweet crêpes with buckwheat flour and their hearty character. The dough needs a rest period, so that it can be spread evenly in the hot pan later. In the complète variant, 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 flannel with ham, full-flavoured cheese and an egg with still slightly soft egg yolk.
Ingredients
4 servings
Method
-
1
Mix the dough
Mix buckwheat flour and salt. Gradually add the cold water with a whisk until a thin, smooth dough is formed.
-
2
Leave the batter to rise
Cover the bowl and let the dough rest for 60 minutes at cool room temperature or longer in the refrigerator. Mix well again before baking.
-
3
Heat the pan
Bring a large coated or well-burned pan to medium high heat and spread thinly with salted butter.
-
4
Bake Galette
Place a quarter of the dough in the pan and immediately spread very thinly. Bake for about 90 seconds until the underside is browned and the edge dissolves, then turn.
-
5
Filling and cooking egg
Put some cheese in the middle, put a slice of ham on it and put an egg over it. Carefully spread the egg whites with a pan turner, leave the egg yolks completely. Garnish covered for 3 to 4 minutes.
-
6
Fold and serve
As soon as the egg white has grown and the cheese has melted, fold four sides of the gallette to the middle, so that the egg yolk remains visible. Sprinkle peppers with chives as desired and serve immediately.
Kitchen know-how
Tips for Galette complète
Targeted cooking of protein
Carefully distribute the egg yolks next to the egg yolks and cover the pan. Thus, it stops completely while the egg yolk remains soft if desired.
Variations
How to adapt this recipe
Replace ham with roasted mushrooms in butter and season with some thyme. Cheese and egg are preserved as filling.
Use steamed, well-squeezed dry leaf 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 per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Galette complète
In Breton crêperien complète usually denotes the complete 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.
Yes. Covered in the fridge, the dough lasts until the next day. Mix thoroughly before baking and adjust with little water if necessary.
The pan must be well pre-heated, slightly greased and the dough sufficiently rested. A galette too thick or still damp can be turned heavier.
No. If you prefer a solid egg yolk or have to be particularly careful, cover the pan longer and cook the egg completely.
Keep cooking