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Buckwheat galette with ham, egg and cheese

A Breton galette is made with water, not milk: that is what makes it thin and crisp at the edges.

Hot dish · 2 servings · Prep time 25 min

Per serving

Calories486kcal
Protein31g
Carbs45g
Fat19g

Ingredients

  • 125 gBuckwheat flour
  • 3 pieceEggs
  • 80 gCooked ham
  • 40 gGrated cheese
  • 100 gSalad leaves
  • 5 mlNeutral oil

Method

  1. Whisk the flour with one egg, a pinch of salt and 250 ml of cold water to a runny batter. Rest for 10 minutes.
  2. Oil a large, very hot pan, pour in a ladle of batter, spread it thinly and cook for 2 minutes.
  3. Lower the heat, sprinkle with cheese, add the ham and crack an egg into the centre. Cover for 3 minutes.
  4. Fold the edges into a square around the yolk and serve with the salad.

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Indicative values computed from the ANSES Ciqual food table. They vary with the products used and the cooking.

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