The iconic savory street food of Brittany. True Breton galettes are made exclusively with buckwheat flour and water, creating an earthy, nutty, naturally gluten-free batter. It is cooked on a blazing hot flat griddle (billig) and filled with a 'complète' matrix of ham, Gruyère, and an egg with a runny yolk.
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The Batter. In a large bowl, whisk the buckwheat flour and sea salt. Make a well in the center and add the egg. Gradually whisk in the cold water until you have a smooth, thin, fluid batter.
Rest (Crucial). Cover the bowl and let the batter rest in the refrigerator for at least 2 hours , or overnight. The buckwheat needs time to hydrate and swell, which creates the lacy texture.
Heat the pan. Heat a large crepe pan or a flat cast-iron griddle over medium-high heat. Grease it generously with salted butter using a folded paper towel.
Pour and Swirl. Pour a ladle of batter into the center of the pan. Immediately tilt and swirl the pan (or use a crepe spreader) to form a very thin, large circle. Cook for 1 minute until the edges begin to crisp.
The Fill. Flip the crepe. Immediately sprinkle a ring of grated cheese around the center. Place a slice of ham over the cheese.
The Egg. Carefully crack an egg directly into the center of the ham. Use a spatula to gently spread the egg white out slightly so it cooks, but leave the yolk perfectly intact in the middle.
The Fold. Cook until the egg white is opaque and the cheese is melted. Fold the four edges of the circular crepe inward over the filling, creating a square package with the bright yellow yolk exposed in the center.
Serve immediately while the edges are crispy and the yolk is fluid. Brush the folded edges with a little extra melted butter.
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