Galettes are the savory crepes of Brittany, in northwest France. They’re made from buckwheat flour, which gives them a deep, nutty flavor, lacy browned edges and a darker color than regular crepes. The most famous version is the galette complète: ham, melted cheese and an egg, folded into a square so the yolk stays in the middle.

The batter needs only buckwheat flour, water, salt and one egg. The one thing you can’t rush is the rest. Buckwheat flour needs time to hydrate, and a batter that has rested for a couple of hours, or overnight, is noticeably easier to cook.

You can read more about where galettes come from in The History of Crepes, and about other regional versions in Crepes Around the World.

Buckwheat Galettes (Galette Complète)

Thin, savory Breton buckwheat crepes folded around ham, Gruyère and an egg.

Prep Time: 10 mins
Cook Time: 30 mins
Rest Time: 2 hrs
Total Time: 2 hrs 40 mins
Yield: 6 galettes

Equipment

10- to 12-inch crepe pan or large non-stick skillet, with a lid

Ingredients

Galette batter

1 1/4 cups (150 g) buckwheat flour
1/2 teaspoon fine sea salt
1 large egg
1 1/2 cups (360 ml) cold water, plus up to 2 tablespoons more
Salted or unsalted butter, for the pan

Filling

6 thin slices ham
1 1/2 cups (150 g) grated Gruyère or Emmental
6 large eggs
Freshly ground black pepper

Instructions

Galette batter

Whisk the buckwheat flour and salt in a bowl. Make a well, add the egg and about half the water, and whisk into a thick, smooth paste.
Whisk in the remaining water until the batter is smooth and pourable, like heavy cream.
Cover and refrigerate for at least 2 hours, or overnight. Before cooking, whisk again. If it has thickened, add up to 2 tablespoons more water.

Cook and fill

Heat the pan over medium-high heat and rub it with a little butter. Pour in about 1/3 cup of batter and swirl quickly to cover the bottom.
Cook for 1 to 2 minutes, until the edges are lacy and lift easily and the underside is browned. Flip the galette and turn the heat down to medium.
Sprinkle 1/4 cup of cheese over the center, lay a slice of ham on top, and crack an egg into the middle. Gently spread the egg white with the back of a spoon.
Cover the pan and cook for 2 to 3 minutes, until the white is set and the yolk is still runny.
Fold the four edges in toward the center to make a square, leaving the yolk showing. Season with pepper and slide onto a plate. Repeat with the remaining batter.

Serving suggestions

In Brittany, galettes are traditionally served with a bowl of dry cider.
Other classic fillings: sautéed mushrooms and cheese, spinach and goat cheese, or smoked salmon with crème fraîche.

Tips for making galettes

Get the pan hot. Buckwheat batter needs a hotter pan than wheat crepes to set quickly and develop those lacy edges. Medium-high is right for the first side.
The first one is a test. Use it to adjust the heat and the batter’s thickness.
Fill on the cooked side. Flip the galette before adding the filling, so the browned side ends up on the outside when you fold it.
Cover the pan. A lid traps the steam so the egg white sets on top while the galette stays crisp underneath.
Use a large pan. Galettes are traditionally big. A 10-inch crepe pan or larger leaves room to fold in the four sides.

For more on flipping thin crepes without tearing them, see Mastering the Art of Flipping.

Buckwheat Galettes: How to Make a Galette Complète

Tips for making galettes

Frequently asked questions

Tips for making galettes

Frequently asked questions

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