~424 cal · 15g protein · 49g carbs · 19g fat (estimated, per serving)
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Folded buckwheat galette with egg, ham, and cheese showing
🇫🇷 Brittany
Buckwheat came to Brittany in the 15th century and thrived where wheat wouldn’t, making the galette the region’s daily bread. The classic "complète" — ham, cheese, egg — is folded so a golden yolk shows through the window, served with cider by law of custom.
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Make it yours
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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2 cups buckwheat flour — buckwheat is naturally gluten-free despite the name
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2.5 cups cold water
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1 tsp coarse sea salt
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5 eggs (one in the batter, one per galette)
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4 good ham slices
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1.5 cups Emmental, grated
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4 tbsp salted butter
Instructions
1
Whisk the buckwheat, water, salt, and one egg (or flax gel) into a thin batter. Rest at least 2 hours — overnight is better.
2
Heat a wide pan or crêpe griddle over medium-high; butter it lightly. Pour and swirl a thin layer of batter.
3
Cook 2 minutes until the edges lace and lift. Crack an egg onto the center and spread the white gently.
4
Scatter cheese and lay the ham around the egg. When the yolk is barely set, fold the four sides in to frame it.
5
Slide onto a plate, drop a knob of salted butter on top, and repeat. Serve with dry cider if you can find it.
Breton crêperie standard.
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🌏 While it simmers — know your destination
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Brittany. Buckwheat crêpes, salted butter, and Atlantic weather.
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France. The country that turned cooking into a discipline.
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Europe. Village recipes guarded for generations.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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