Galettes with ham & eggs

Galettes with ham & eggs

Galettes jambon oeuf

By
From
Luke Nguyen's France
Makes
8
Photographer
Alan Benson

A galette is basically a savoury crepe. Galettes are traditionally served with ham and eggs, but you can fill them with anything you like. Although it may seem quite easy to make a crepe, there is great skill to it, so you may need a few goes to get the thinness of the crepe right.

Ingredients

Quantity Ingredient
50g butter, softened
8 eggs
8 slices ham
50g cheese, shredded

Galette batter

Quantity Ingredient
125g buckwheat flour
pinch sea salt

Method

  1. To make the batter, place the flour, salt and 90 ml water in a large mixing bowl. Using your hands, mix and fold the ingredients until a thick batter forms. To remove air from the batter, aggressively whisk the batter with your hand. Keep adding more water, another 90 ml at a time, until a smooth batter forms; you’ll need about 375 ml water all up. Now cover and leave to rest at room temperature for 2 hours, to allow the batter to relax and the flour to absorb the liquid fully.
  2. Heat a large crepe pan over high heat. Brush with a little butter. Pour in just enough batter to cover the pan, then quickly rotate the pan using a circular motion to create a thin crepe.
  3. Reduce the heat to medium. Crack an egg into the pan, then spread the egg white across the surface of the crepe. Top with a piece of ham, and a sprinkling of cheese. Cook for 2 minutes.
  4. Fold four edges of the crepe towards the middle, making an envelope shape. Transfer to a serving plate and brush with a little more butter.
  5. Repeat with the remaining ingredients. Serve warm.
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