Galette Complète

Ingredients

Butter

2 tablespoons

Gruyere cheese

1 cup, grated

Ham

4 slices

Salt

1/4 teaspoon

Milk

1 cup

Eggs

4 large

Buckwheat flour

1 cup

Instructions

1. In a large mixing bowl, whisk together the buckwheat flour, two eggs, milk, and salt until the batter is smooth and without lumps.
2. Place a non-stick skillet over medium heat and melt 1 tablespoon of the butter until it bubbles.
3. Pour 1/4 cup of the batter into the heated skillet, swirling it around to evenly spread and form a thin crepe.
4. Cook the crepe for about 2-3 minutes, or until the edges turn a light golden brown. Carefully flip the crepe using a spatula and cook for an additional 1-2 minutes.
5. Transfer the cooked crepe onto a plate and repeat the process with the remaining batter.
6. On one half of each cooked crepe, place a slice of ham and a generous sprinkle of grated Gruyere cheese.
7. Fold the other half of the crepe over the filling, creating a half-moon shape.
8. In the same skillet, melt the remaining tablespoon of butter over medium heat.
9. Crack an egg carefully into the skillet, ensuring not to break the yolk, and cook until the egg whites are set but the yolk remains runny. This should take about 3-4 minutes.
10. Carefully transfer the cooked egg onto the filled crepe.
11. Repeat this process with the remaining eggs and crepes.
12. Serve the Galette Complète warm, ideally accompanied by a fresh green salad or a glass of crisp cider, and enjoy the authenticity of this French classic.