Crêpes Complètes (Buckwheat Galettes with Ham and Egg)
Why this recipe works
- Crisp edges, soft centre: Cooking the buckwheat galette in butter gives lightly crisp edges while the egg stays soft in the middle.
- Classic folded shape: Folding the sides into a square keeps the ham and egg neatly contained while leaving the yolk exposed.
- Simple savoury balance: Nutty buckwheat, salty cured ham, butter and egg create a full-flavoured dish without a long ingredient list.
Get the most out of this recipe
Timing notes
- Rest the batter: A short rest helps the buckwheat flour hydrate, giving a smoother batter and more even cooking.
- Serve straight from the pan: Galettes are at their best while the edges are crisp and the egg is still hot.
Authenticity notes
- Breton crêperie style: Savoury buckwheat galettes are closely associated with Brittany and are commonly served with simple fillings such as ham, egg and cheese.
- Cheese is often added: Many versions of a galette complète include grated cheese alongside the ham and egg, though this version keeps the filling more pared back.
Common mistakes
- Using heat that is too high: Keep the pan at medium heat so the galette can crisp without scorching before the egg white sets.
- Making the batter too thick: The batter should spread quickly into a thin round; if it feels heavy, loosen it gradually before cooking.
- Overcooking the egg: Watch the white closely and remove the galette once it is just set if you want a runny yolk.
Ingredient notes
- Use buckwheat flour: Buckwheat gives savoury galettes their distinctive nutty flavour and slightly earthy character.
- Check the ham before salting: Cured ham can vary in saltiness, so season lightly at first and adjust only at the end if needed.
Equipment you'll need
Ingredients
Instructions
- In a mixing bowl, whisk together the buckwheat flour and fine sea salt. Whisk in the whole milk until smooth, then whisk in 1 egg to make a thin batter. Rest the batter for 15 minutes at room temperature.
- Melt a small knob of the unsalted butter in a frying pan over medium heat and swirl to coat. Pour in about half the batter and quickly tilt the pan to spread it into a thin round. Cook for 1 to 2 minutes until the underside is set and lightly browned.
- Flip the galette and cook for 30 to 60 seconds, then lay half the cured ham in the centre. Crack 1 egg into the middle and season with a pinch of black pepper. Cook for 2 to 4 minutes, until the white is just set but the yolk is still runny.
- Fold the four sides of the galette in towards the centre to form a square, leaving the yolk visible. Slide onto a warm plate. Repeat with the remaining butter, batter, ham, egg and black pepper to make the second galette.
- Serve immediately while the edges are crisp and the egg is hot. If you prefer a firmer yolk, cover the pan for 30 to 60 seconds to finish setting the egg. Season with a final pinch of fine sea salt if needed.
Recipe notes
Tips
- For a smoother batter, whisk the milk in gradually, then let the batter rest so the buckwheat hydrates and the galettes cook more evenly.
- Keep the heat at medium so the edges crisp in butter without burning before the egg white sets.
- Food safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, cook the eggs until both white and yolk are fully set.
Substitutions
- Replace whole milk with lactose-free milk for a similar richness.
- Replace cured ham with smoked ham for a deeper, smokier flavour.
- Replace unsalted butter with salted butter, then reduce the fine sea salt slightly to taste.
Storage
- Refrigerate up to 1 days
- These are best eaten straight away. If needed, refrigerate cooked galettes and reheat in a lightly buttered frying pan over medium-low heat until piping hot; add a fresh egg during reheating if you want the classic runny-yolk finish.
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Recipe overview
- Servings: 2 servings
- Total time: 45min (30min active)
- Difficulty: Medium
- Cuisine: French
-
Allergens:
Eggs Milk
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