Ingredients (Makes about 8 galettes)

For the batter

• Buckwheat flour – 250g
• Water – 600ml
• Salt – 1 teaspoon
• Egg – 1 large
• Butter – for the pan

For the complète filling

• Cooked ham – 1 slice per galette
• Eggs – 1 per galette
• Grated Gruyère or Emmental – a handful per galette
• Salt and pepper – to taste

Instructions

Make the batter

1. Whisk together the buckwheat flour and salt. Add the egg and half the water, whisk until smooth, then add the remaining water.
2. Rest the batter for at least 1 hour, or overnight in the fridge. It should be thinner than pancake batter.

Cook the galettes

1. Heat a large flat pan or crêpe pan over medium-high heat. Rub it with butter.
2. Pour in enough batter to thinly coat the pan, swirling quickly. Cook for about 90 seconds until the edges start to lift and the surface looks dry.
3. Flip and cook for another 30 seconds. Stack and set aside while you work through the rest.

Fill and fold

1. Return a galette to the pan over medium heat. Lay the ham on top, crack an egg into the centre, and scatter the cheese around it.
2. Season with salt and pepper. Let the egg white set while the yolk stays runny.
3. Fold the four edges inward to make a square, leaving the egg visible in the middle. Serve immediately.

Serving Suggestions

Serve straight from the pan. In Brittany this comes with cider, not wine. Other fillings work fine (mushrooms, smoked salmon, spinach) but the complète is the one to know.