Buckwheat Galettes (French Savory Crepes)

Here is my base recipe for an authentic French savory crepe called "galette" to make them at home just like in Brittany! You can then fill them as a 'complète' or with any toppings you like.

📝 Ingredients

• 2 3/4 cups buckwheat flour
• 2 tsp salt ((10 g))
• 3 cups cold water ((750 ml))
• 1 large egg
• A little butter ((to grease the pan))
• 1 large egg
• 1/2 cup shredded cheese ((Gruyère or Emmental are traditional; Swiss cheese is a common U.S. substitute))
• 1 slice ham ((Deli-style or Black Forest works well))
• 1 tbsp butter
• salt & pepper
• 1 pinch chives (finely chopped)

👨‍🍳 Instructions

1. 1In a large mixing bowl, combine the buckwheat flour and salt. Create a well in the center and pour in the water in 3 to 4 stages, whisking vigorously after each addition until the batter is completely smooth. Finally, whisk in the egg until well incorporated.
2. 2Cover the bowl and refrigerate for at least 4 hours, though overnight is ideal for the best flavor and texture.
3. 3After the resting period, give the batter a quick stir. If it has thickened too much, add a small splash of water to reach the right consistency.
4. 4Heat a crepe pan or a large pan over medium-high heat. Lightly grease the surface with a small amount of butter.
5. 5Pour in a small ladle of batter and immediately swirl the pan to spread it into thin layer.
6. 6After about 1-2 minutes, place the cheese and egg in the center. Use a spatula to gently spread the egg white a bit. Add the ham.
7. 7As soon as the bottom is golden-brown and crispy, fold the sides of the galette toward the center.
8. 8Wait briefly until the egg white has set, and serve immediately with pepper, a pinch of salt, and chopped chives.