Buckwheat galettes with ham, egg, mustard and Gruyère

Step 1

For the galettes, put 135g plain flour, 125g buckwheat flour and 1 tsp salt into a bowl and make a well in the centre. Put 300ml full-fat milk and 2 large eggs into a jug along with 100ml water and beat together. Slowly pour this into the flour and whisk constantly to combine. Add 30g melted and cooled butter and leave to rest for an hour.

Step 2

Next, make the filling. Melt 15g butter in a pan and sauté 3 medium finely sliced onions over a medium low heat. Season and cook until they’re soft and golden. Add 1 small garlic clove, grated to a purée and cook for another minute. Add 300ml double cream and cook until everything is hot, then add ½ tbsp grain mustard off the heat.

Step 3

Heat the oven to 200C/190C fan/gas mark Heat about ½ tbsp groundnut oil or unsalted butter in a large non-stick frying pan, 28cm across. Add a ladleful of batter and swirl it round to cover the base. Galettes are thicker than crêpes so it takes a bit more effort to swirl. Cook until brown and set underneath then flip them over and cook the other side too. Add a little bit more oil for each new galette. Repeat with the remaining batter until you have 6 galettes. Keep them covered with foil, with a layer of baking parchment in between them.

Step 4

Sauté 210g cooked ham, torn into chunky pieces, in 15g butter until warm. Divide the ham, creamy onions and 120g grated Gruyère, in that order, between the galettes (in the middle of each).

Step 5

Place the galettes on a non-stick baking sheet (you might need two). Make a little well in the middle of the filling and break 1 medium egg into each one. Pull the sides of the galettes up to create a square with the egg visible in the middle. Put in the oven and bake until the egg is set, about 7 minutes. Sprinkle on chopped chives and serve immediately.