Breton Galette with Cheese, Ham and Egg Recipe
Breton galette is a thin, savoury pancake made from buckwheat flour, popular in Brittany in the north of France. It is most often filled with cheese, ham and an egg, with the edges folded so that the yolk is visible in the centre. It’s a great idea for a hearty breakfast or a quick pan-fried lunch.
This classic Breton galette combines nutty buckwheat flavour with melted cheese, savoury ham and a runny egg yolk in the centre, creating a simple yet elegant dish that feels like a French bistro breakfast at home.
Chef's tips
Use a well-seasoned crepe or non-stick pan so the thin buckwheat batter doesn’t stick. If your batter seems too thick after resting, loosen it with a splash of water. Crack the egg as close to the pan as possible so it stays in the centre and cooks evenly.
How to serve
Serve each galette hot straight from the pan, with a side of lightly dressed green salad or sliced tomatoes. A spoonful of Dijon mustard on the side adds a nice kick, and a glass of dry cider makes it feel authentically Breton.
Ingredients
- buckwheat flour - 200 g
- water - 400 ml
- egg - 1 piece
- salt - 0.5 teaspoon
- butter - 20 g
- yellow cheese grated - 150 g
- ham slice - 4 piece
- egg - 4 piece
- black pepper freshly ground
Preparation
- Put the buckwheat flour and salt into a bowl. Add the egg and gradually pour in the cold water, whisking constantly until you get a smooth, fairly thin batter without lumps. Set aside for 15–20 minutes so the flour can hydrate.
- Stir the batter again before frying – it should have the consistency of thin cream; if needed, add a little more water.
- Heat a crepe pan or another non-stick pan over medium heat. Lightly grease with butter.
- Pour a portion of the batter (about 1 ladleful) into the centre of the pan and quickly swirl the pan so the batter spreads into a thin pancake. Fry for 1–2 minutes, until the edges start to lift slightly and the bottom is lightly golden.
- Flip the pancake over. Sprinkle 1/4 of the grated cheese in the centre, place a slice of ham on top and crack one egg into the middle, trying to keep the yolk intact.
- Reduce the heat to low. Fold the edges of the pancake towards the centre from four sides to form a square with the egg visible in the middle. Cover the pan with a lid and cook for 3–4 minutes, until the egg white is set and the yolk remains runny.
- Transfer the finished galette to a plate and sprinkle with freshly ground black pepper. Repeat with the remaining batter and fillings, adding a little more butter to the pan if needed.
Storage
Galette najlepiej smakują od razu po przygotowaniu. Jeśli zostaną, przechowuj je w lodówce i podgrzej na suchej patelni pod przykryciem, ale jajko w środku nie będzie już płynne.
Buckwheat galettes are a great way to bring a bit of Brittany into your kitchen. Once you master the thin batter and folding technique, you can play endlessly with different fillings while keeping the iconic egg in the centre.
