Breton ham, cheese and egg buckwheat galettes
Crisp buckwheat pancakes folded around ham, melted gruyere and a runny egg. A French cafe brunch at home.
- Time40 min
- LevelMedium
- Costabout £1.38 a head
Ingredients
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Method
- 1
Whisk the flour, water, one egg and a pinch of salt into a smooth thin batter. Rest for 15 minutes.
15 min - 2
Melt a little butter in a large non stick frying pan over a medium heat. Pour in a quarter of the batter and swirl to coat the base.
- 3
Cook for 2 minutes until the edges lift and crisp, then flip.
2 min - 4
Scatter a quarter of the gruyere in the middle, lay on a slice of ham and crack an egg on top.
- 5
Fold in the four sides to make a square, cover the pan and cook for 3 minutes until the white is set and the cheese melts.
3 min - 6
Slide onto a plate and repeat for the other galettes.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.