Galettes de Sarrasin (Buckwheat Crêpes with Ham, Emmental and Egg)
Why this recipe works
- Crisp edges: A thin layer of buckwheat batter cooks quickly in butter, giving the galette dry, lacy edges while the centre stays flexible enough to fold.
- Savoury balance: Nutty buckwheat, salted butter, cured ham and Emmental create a full savoury base without needing a heavy sauce.
- Classic filling style: Filling the galette in the pan lets the cheese melt and the egg cook directly on the crêpe before the sides are folded into the familiar square shape.
Get the most out of this recipe
Timing notes
- Rest the batter briefly: The short rest allows the buckwheat flour to hydrate, making the batter smoother and helping the galettes cook more evenly.
- Serve immediately: Galettes are at their best straight from the pan, while the edges are crisp, the cheese is melted and the egg is still warm.
Texture tips
- For lacier edges: Swirl the batter thinly and leave it undisturbed until the rim looks dry and lightly browned before flipping.
- Control the heat: Keep the pan at a steady medium heat so the buckwheat base sets and browns without catching before the egg has cooked.
Authenticity notes
- Breton style: Buckwheat galettes are strongly associated with Brittany, where they are served as savoury crêpes rather than sweet dessert crêpes.
- Galette complète: The combination of ham, cheese and egg is one of the most recognisable fillings for a savoury Breton galette.
Ingredient swaps
- Cheese swap: Gruyère can replace Emmental for a nuttier, more pronounced flavour while still melting well.
- Ham variation: Smoked ham works in place of cured ham if you want a deeper, smokier savoury note.
Equipment you'll need
Ingredients
Instructions
- Put the buckwheat flour and fine sea salt in a mixing bowl. Crack in 1 egg and whisk, then gradually whisk in the whole milk until smooth and pourable. Melt 10 g of the salted butter and whisk it into the batter.
- Set the batter aside for 10 minutes while you grate the emmental and get the ham ready. This short rest helps the batter hydrate so the galettes cook evenly. Keep the remaining 20 g salted butter for the pan.
- Heat a frying pan over medium heat and melt a little of the remaining butter to lightly coat the base. Pour in half the batter and quickly swirl to make a thin crepe; cook for 2 to 3 minutes until the underside is set and the edges look dry. Flip and cook for 1 minute more.
- With the galette still in the pan, scatter over half the emmental and lay over half the cured ham. Crack 1 egg into the centre and cook for 2 to 4 minutes until the white is set but the yolk is still runny, adjusting the heat so the base does not burn. Fold the edges in to make a neat square, leaving the yolk visible.
- Slide the galette onto a warm plate and repeat with the remaining butter, batter, emmental, ham and the final egg. Serve straight away while the edges are crisp and the cheese is melted. If needed, keep the first galette warm in a low oven while you cook the second.
Recipe notes
Tips
- Keep the pan at a steady medium heat: too hot and the buckwheat batter will catch before it sets; too cool and the galette will turn pale and soft.
- For a lacy, crisp edge, swirl the batter thinly and let it cook undisturbed until the rim looks dry and lightly browned before flipping.
- Eggs should be cooked until the whites are fully set; if serving anyone vulnerable, cook the yolk until firm.
Substitutions
- Replace Emmental cheese with Gruyere cheese for a slightly nuttier flavour.
- Replace Whole milk with Low-fat milk; the galettes will be a little less rich but still tender.
- Replace Cured ham with Smoked ham for a deeper, smokier flavour.
Storage
- Refrigerate up to 1 days
- These are best eaten straight away. If you have leftovers, cool quickly and refrigerate; reheat in a dry frying pan over medium heat until piping hot and the edges crisp again.
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Recipe overview
- Servings: 2 servings
- Total time: 35min (30min active)
- Difficulty: Medium
- Cuisine: French
-
Allergens:
Eggs Milk
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