Breton buckwheat galette (Galette Bretonne à la farine de sarrasin)

Brittany is famous for its delicious savoury crêpes made with buckwheat flour and garnished with cheese, charcuterie, seafood and more.

• serves

  4

• prep

  15 minutes

• cook

  15 minutes

• difficulty

  Mid

 It is a party dish.  Here is one of the most popular versions with cheese, ham and egg.  It’s best to use a medium to large non-stick frying pan.

Ingredients

• 50 g melted butter
• 4 eggs 
• 80 g grated Gruyère cheese
• 4 small slices of ham, cut into pieces

Crêpe batter

• 200 g buckwheat flour
• 400 ml water
• 1 egg
• 1 tsp sea salt
• freshly ground black pepper, to taste

Resting time: 1 hr

Instructions

For the crêpe batter, place all the ingredients in a bowl and whisk until very smooth. Cover and refrigerate for at least 1 hour.

Remove the batter from the refrigerator 30 minutes before cooking the galette and stir well. The texture should be like runny cream. Add a little extra cold water or milk if necessary.

Brush a little butter in a large, non-stick frying pan over medium heat. Tilting the pan as you go, pour enough mixture into the centre of the pan to lightly coat the base. Cook for 30 seconds or until just set. Break an egg into the centre and spread the egg white a little. Sprinkle one quarter of the cheese and ham around the yolk and continue cooking until the egg is almost cooked to your liking.

Fold the edges of the galette up to almost reach the yolk. Cook for an extra minute, then brush the edges of the galette with a little melted butter and serve immediately. Repeat with the remaining batter, eggs, cheese and ham.

Note

• These classic Breton crêpes are made with buckwheat which is a seed and not a grain. It takes a little skill to spread the crepe batter in the pan. Practice makes perfect.

Taste le Tour with Gabriel Gaté starts Saturday 7 July 2018 on SBS and then on SBS On Demand and finishes 29 July 2018. Visit the Taste le Tour website to catch-up on episodes, cook up his recipes or find out more about the series.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

 It is a party dish.  Here is one of the most popular versions with cheese, ham and egg.  It’s best to use a medium to large non-stick frying pan.