A Breton Galette

A breton galette is a large, thin pancake from the Brittany region made with buckwheat flour, usually with a savoury filling – also known in France as a “galette complète” (or complete galette). Here in France you can buy ready-made galettes to which you can add your filling but you can also make your own easily enough.

One word of warning with the buckwheat flour – it has a very short shelf-life so you need to use it fairly quickly after buying – I have been caught out before!

Ingredients :

For the galette 

• 330 g buckwheat flour
• 75 cl water
• 10 g coarse salt
• 1 egg
• Butter

For the filling (per person)

• 1 egg
• Slice of ham
• Grated cheese

Method :

For the galette

1. Add the salt to the flour in a large bowl
2. Make a well in the flour and very slowly add the water mixing energetically all the time with a wooden spoon to obtain a thick liquid batter
3. Add the egg and mix well
4. Leave the batter in the fridge to rest for at least 2 hours

For the breton galette

1. Heat a large pan and add some butter
2. Add a ladle of the batter and move it around to completely cover the bottom of the pan
3. Cook both sides of the galette for 1-2 minutes each side
4. Add your grated cheese and then the sliced ham leaving a space in the middle for the egg
5. Add your egg in the middle of the galette (if you want a well cooked egg you might want to fry it in a separate pan and add once cooked)
6. Once the egg turns white you can fold in each side of the crepe leaving just enough space for the egg yolk.

*You can always chop and change the ingredients with mushrooms, bacon, tomatoes etc.