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Buckwheat Crepe

A savory buckwheat galette cooked until crisp and filled with deli ham, grated Gruyère and a fried egg.

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Illustration of Buckwheat Crepe
Illustration

Ingredients

  • 2 cups buckwheat flour
  • 1/4 cup all-purpose flour
  • 1 tbsp salt
  • 4 1/2 cups water
  • 1 egg
  • unsalted butter
  • deli ham
  • eggs
  • Gruyère cheese, grated

Steps

1Make the galette batter

  1. Add 2 cups buckwheat flour.
  2. Add 1/4 cup all-purpose flour.
  3. Add 1 tbsp salt.
  4. Add 4 1/2 cups water.
  5. Add 1 egg.
  6. Mix everything together until well combined.
  7. Let the batter sit in the fridge for 2 hours or overnight.

2Cook the galettes

  1. Heat an 11” cast-iron crepe griddle pan on medium until very evenly hot.
  2. Melt enough butter to coat the pan.
  3. Pour 1/2 cup of the batter and tilt the pan to cover its whole surface.
  4. Cook approximately 2 1/2 minutes on the first side.
  5. Flip and cook for another 1 1/2 minutes.
  6. Remove the galette from the heat.
  7. Let it cool until needed for the fillings.
  8. Repeat with all of the batter, adding butter to the pan as needed to prevent sticking.

3Assemble the complète

  1. Melt some more butter in the pan.
  2. Toss in a cooled galette, craters down.
  3. Immediately put a slice of the ham in the middle.
  4. Follow with the grated Gruyère to cover the slice.
  5. Meanwhile, melt some butter in a separate skillet.
  6. Cook an egg in the skillet.
  7. When the egg is nearly cooked, gently place it over the Gruyère with the yolk centered.
  8. Fold over the four edges of the galette to leave only the egg visible.
  9. Cover with a lid.
  10. Keep heating for a minute or so, until the egg is cooked and the bottom of the galette is crisp.
  11. Serve immediately.