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Galette bretonne

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Preparation information

  • About 10 minutes to prepare
  • About 2 hours to rest
  • About 15 minutes to cook

Quantity

  • 2 people

Ingredients

  • 50gr buckwheat floor (77gr)
  • 110cl of water (185cl)
  • 1 pinch of salt
  • 1 egg
  • 1 table spoon of oliver oil

For the garnish

  • slices of ham
  • cheese to melt
  • 1 egg per galette
  • 1 cooked potatoe

Preparation

In a bowl, put the buckwheat flour, the salt and progressively add the water until you get a smooth batter.

Add the egg and the olive oil and mix until smooth again. The batter is somewhat thick and "elastic".

Let the batter to rest for at least 2 hours.

Cooking

In a crepe pan, turn heat to 7. When hot, with a paper towel, spread some oil for good heat transfer.

Pour half a laddle of galette batter into the pan. With a large spatulla, spread the batter evenly.

When the top side of the galette is dried, flip the galette over. Add some shredded cheese to melt.

After a few seconds when the cheese has started to melt, crack the egg, add the ham and 3 slices of potatoes on top.

Let is cook until the egg white is correctly cook, and then serve