GALETTE DE SARRASIN COMPLÈTE JAMBON OEUF FROMAGE

BUCKWHEAT GALETTE WITH HAM, EGG, AND CHEESE

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a blender, combine the egg, milk, butter, buckwheat and all-purpose flours, and salt. Blend until smooth. Let the batter rest for 1 hour, or preferably overnight in the refrigerator.

Step 2

Preheat the oven to 375°F. Line a baking sheet with a silicone baking mat or a buttered sheet of parchment paper.

Step 3

Heat a 12-inch nonstick skillet over medium heat until hot. Dab a paper towel with soft butter and carefully rub inside the pan. The idea is to very lightly grease the pan—too much butter, and the galette will slide around; not enough, and it will stick. Pour 1/3 cup of the batter into the pan, swirling as you go, so that it evenly covers the bottom. Cook until the edges start to brown lightly, 1 to 2 minutes. Flip and cook for 1 minute longer. Stack the cooked galettes on a large plate until you have used up all the batter.

Step 4

Wipe out the skillet. In the same skillet over medium heat, melt 1 tablespoon of butter until foaming. Crack 2 eggs into the pan, season with salt and pepper to taste, and cook until the egg whites are solid, about 2 minutes.

Step 5

Lay 2 galettes on the prepared baking sheet. Place a slice of ham in the center of each, then top with 1 egg and 1 tablespoon of cheese. Fold the four edges toward the center, just far enough so the egg is still visible. Repeat Steps 4 and 5 with the remaining galettes. Bake until the cheese begins to melt, about 8 minutes.

Step 6

Buckwheat crêpes tend to be a bit more forgiving than traditional flour crêpes. You might want to learn how to cook crêpes with these.

Step 7

RILLETTE AND EGG BUCKWHEAT GALETTE (GALETTE SARRASIN RILLETTE DE PORC ET OEUFS): Substitute a heaping tablespoon of Pork Rillette for each slice of ham.

Step 8

SPINACH AND EGG BUCKWHEAT GALETTE (GALETTE DE SARRASIN OEUFS-ÉPINARDS): Replace the ham with 1/4 cup of cooked spinach.