Galette di grano saraceno (crêpe salate francesi)

Ingredienti

• 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)

Preparazione

1. 1

   In 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. 2

   Cover the bowl and refrigerate for at least 4 hours, though overnight is ideal for the best flavor and texture.

3. 3

   After 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. 4

   Heat a crepe pan or a large pan over medium-high heat. Lightly grease the surface with a small amount of butter.

5. 5

   Pour in a small ladle of batter and immediately swirl the pan to spread it into thin layer.

6. 6

   After 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. 7

   As soon as the bottom is golden-brown and crispy, fold the sides of the galette toward the center.

8. 8

   Wait briefly until the egg white has set, and serve immediately with pepper, a pinch of salt, and chopped chives.