Medium

Buckwheat Galette with Ham and Cheese

Name: Buckwheat Galette with Ham and Cheese
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: British
Ingredients: 150g buckwheat flour; 350ml cold water, cold water gives a lacier result; 1 large egg; 0.5 tsp sea salt; 20g unsalted butter, melted; 150g good quality ham, 4 thick slices; 100g Gruyere or Emmental, grated; 4 large eggs, one per galette, for filling

Prep 15 minsCook 20 minsServes 4£2.20/servingFrench Crepe

A buckwheat galette is the savoury counterpart to the French crepe -- made entirely from buckwheat flour, which is naturally gluten-free and has a deep, nutty, slightly bitter flavour that plain flour cannot replicate. The classic filling is jambon-beurre style: good ham, melted cheese, and a fried egg broken over the top at the table. The batter needs longer to rest than wheat-based crepes because buckwheat absorbs liquid slowly. Get the resting time right and you have a galette that is lacey at the edges, crisp underneath, and flexible enough to fold without cracking.

Ingredients

150g (5oz)buckwheat flour
350ml (12fl oz)cold water, cold water gives a lacier result
1 (1)large egg
0.5 tsp (0.5 tsp)sea salt
20g (0.75oz)unsalted butter, melted
150g (5oz)good quality ham, 4 thick slices
100g (3.5oz)Gruyere or Emmental, grated
4 (4)large eggs, one per galette, for filling

Method

1
Whisk buckwheat flour and salt together. Make a well, add the egg and a third of the water, and whisk from the centre until smooth.
2
Add the remaining water and melted butter. Whisk until combined. The batter will be very thin and slightly grey -- this is correct.
Buckwheat batter is thinner than wheat batter and has a grey colour from the buckwheat. This is normal.
3
Rest for at least 1 hour, or overnight in the fridge.
Buckwheat batter must rest for longer than wheat batter -- the flour absorbs liquid slowly. Less than an hour produces a grainy texture.
4
Heat a 25-28cm crepe pan over medium-high heat. Wipe with butter. Pour 80ml batter and tilt immediately to cover. Cook for 90 seconds until the edges lift and the surface looks dry.
Buckwheat galettes need a larger pan than standard crepes.
5
Flip. Scatter grated cheese over three-quarters of the galette. Lay a slice of ham on top of the cheese.
6
Crack an egg into the centre of the galette. Cover the pan with a lid and cook for 2-3 minutes until the white is set but the yolk is still runny.
The lid creates steam that cooks the egg white without needing to flip again.
7
Fold the four sides of the galette inward to form a square, leaving the egg yolk visible in the centre. Slide onto a warm plate.

Pro Tips

→Rest the batter for at least an hour. Buckwheat absorbs liquid slowly and the batter improves significantly with resting.
→Use a larger pan than you would for a standard crepe -- buckwheat galettes are traditionally bigger.
→Cover the pan with a lid after adding the egg. The steam cooks the white without drying out the galette.
→The grey colour of buckwheat batter is normal. It becomes darker when cooked.

Topping Ideas

Ham, cheese, and egg (the complete galette)Smoked salmon and cream cheeseSpinach and GruyereMushroom and creme fraiche

Questions & answers

What is a buckwheat galette?⌄

A buckwheat galette is a savoury French crepe made entirely from buckwheat flour, water, egg, and salt. It originated in Brittany and is the traditional vessel for savoury fillings like ham, cheese, and egg. Buckwheat is naturally gluten-free, making galettes suitable for people avoiding wheat.

How is a galette different from a crepe?⌄

A galette uses buckwheat flour rather than plain wheat flour, giving it a darker colour, nuttier flavour, and slightly crispier texture. It is always savoury. A crepe uses plain flour and is typically served sweet, though savoury crepes exist. In Brittany, the distinction is clear: galette for savoury, crepe for sweet.

Does buckwheat batter need to rest longer than regular crepe batter?⌄

Buckwheat batter should rest for at least one hour, and ideally overnight. Buckwheat flour absorbs liquid more slowly than wheat flour, so a shorter rest produces a grainy, uneven texture. The overnight-rested batter produces a smoother, lacier galette.

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