How was your week going? I've been preoccupied with the hubby lately, now that he has returned home from his expedition. I have decided to treat him to a popular French Brittany specialty after getting the ingredients at the supermarket.
I was fortunate to have tried the original Galette Complete during a visit in Bretagne/ French Brittany. This is wonderful with Cider. I was in a hurry so I purchased a ready-made Galette. However, you can also make some from scratch. Unlike crepe, the galette mixture uses buckwheat flour and should not be sweet. Galette complète is also known as Crêpe jambon-œuf-fromage.
- 5 cups of buckwheat flour
- 4 cups of water
- A pinch of salt
- 1 egg
Filling for each galette
- 1 Egg
- 1 Turkey Ham
- A handful from 1 pack of grated Emmental Cheese
- Bowl for crepe/ galette batter mixing
- Crepe/ Galette spatula
- Crepe pan or a Large frying pan
- Crepe spreader stick (wooden)
1. Blend flour, egg, salt. Add water gradually, stir and whisk quickly until smooth. Allow to cool in the fridge for 2 hours.
2. Heat a large frying pan. Should you have a crepe pan, that would be ideal over medium high heat. Melt a small amount of butter, just enough for the galette not to stick to the pan.
3. Pour a laddle full of mixture into the pan and flatten it with a crepe spreader in a circle. Make sure it's thin. Allow it to cook until it gets slightly brown. Use the crepe / galette spatula to flip it over nicely.
4. Prepare all the galettes.
5. In a separate pan, fry some eggs, sunny side up.
6. Once all the eggs and galettes are cooked. Start preparing galette garniture by melting butter in a pan. Carefully place the galette on the pan and immediately sprinkle a handful or more grated Emmental cheese on top and place the Turkey ham over it.
7. When the cheese starts to melt under the Turkey ham, Add the egg on top and wrap it up by folding the sides leaving the egg visible at the center.
8. Serve hot.