Breton Buckwheat Galette Complète with Ham, Comté Cheese and Egg

Step 1

First make up your batter, mix the flour with the salt and then add the water and the egg, stir till all comes together you are looking for a consistency of pouring cream. Ideally leave sit covered or 30 minutes or overnight in the fridge (if so bring to room temperature before cooking).Warm a large frying-pan to a medium heat and add ½ Tbs of cooking fat to the pan, I find it helps to use a paintbrush to spread the oil around the pan. You can pre-heat the grill at this stage too.Use a ladle to pour in the batter – around 90mls at a time, lift the pan off the heat and swirl around the pan, using a spoon to help spread if necessary. Place the pan back on the heat, and when the top is no longer looking wet and runny scatter over the cheese, then crack an egg in the middle of the pan. Finally drape in the ham and spinach. Place a lid on the pan to keep the heat in to cook the egg, and sufficiently melt the cheese. Fold over the 4 edges into the galette. I then I like to transfer the pan under the grill to make sure the filings are cooked through.Slide off onto a plate and repeat, you may need to brush the pan with additional oil before adding more batter.

Step 2

Faith A. on September 21, 2015 at 5:07 pm Just when I was looking for inspiration on how to use the remains of a bag of buckwheat flour! Perfect.Reply Ceri Jones on September 21, 2015 at 6:39 pm I have plenty of uses for buckwheat flour – its my go to! Try blinis also! Love to hear how you get along Faith, thanks for stopping by!Reply kellie@foodtoglow on September 21, 2015 at 6:24 pm We are on a ridiculously similar wavelength today! Your Breton crepes look and sound super delicious. The simple filling with the Comte (oh my) sounds heavenly. I haven’t eaten in a while and my tummy is seriously rumbling at the thought and sight of these. Gorgeous!Reply Ceri Jones on September 21, 2015 at 6:41 pm Thanks Kellie, I went to a cheese counter especially to select the cheese – it had to be comte! I love shopping that way, it feels so much more interactive like I’m sure people used to. Enjoy whatever is on your cheese fest today!Reply Roz - The Foodie Couple Blog on September 21, 2015 at 7:51 pm OH I love savoury galettes, i could eat them all day. where i live there’s a great little cafe who purely serve galettes and crepes and they’re amazing! looking forward to trying out your recipeReply Ceri Jones on September 22, 2015 at 10:23 am Oh would love to hear where your cafe is – I’d love to visit and eat ALL the galettes. Thanks Roz, hope you get the chance to make them at home soon too.Reply Sisley White on September 21, 2015 at 10:02 pm Oh my goodness this looks like heaven on a plate! I am going to have to make this xReply Ceri Jones on September 22, 2015 at 10:23 am Thank you Sisley. Hope you enjoy it as much as I did!Reply Emma @ Adventures of a London Kiwi on September 23, 2015 at 8:26 am I’m going to have to try this for brunch one weekend!Reply Ceri Jones on September 23, 2015 at 2:50 pm Ooh would love to hear how you get along! Enjoy!Reply Julie@lifeandchai on September 23, 2015 at 4:58 pm These look really good Ceri. I love buckwheat but haven’t cooked with it in quite a while. Any particular brand of flour you’d recommend?Reply Ceri Jones on September 23, 2015 at 11:20 pm Thanks Julie. I usually use big O or infinity foods as they are sold in my local health shop. The doves one isn’t certified gluten free. I’m not sure I have noticed a difference between brands. Good luck! Reply Aimee on September 26, 2015 at 8:52 am Hey CeriWoke up starving so made your galette with spinach, aged Gouda and smoked salmon. Delicious! Buckwheat crepes are so handy. Great for fajitas or lunch wraps too.Thanks for the inspiration!Reply Ceri Jones on September 26, 2015 at 11:41 am Wow, that sounds like a stunning combination – you’re making me hungry!! Thanks for trying the recipe and letting me know! Reply

Step 3

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