These buckwheat galettes with egg, ham, and cheese make an incredibly satisfying brunch with their savory and nutty flavor.
Happy December! I can't believe there are only a few weeks left of 2021. December is my favorite time for slowing down, enjoying the holiday season, and spending time with family. I find myself cooking more elaborate breakfast and brunch for the kids since they're off for two weeks. One of my favorite dishes to make is buckwheat galettes with egg, ham, and cheese. Prior to our honeymoon in Paris, I was only familiar with sweet crepes. Coming fresh out of residency, we had a limited budget and relied on cheaper breakfast to get through the day and buckwheat galettes were our go to. In France, savory crepes from upper Brittany are called galettes (not the freeform tart) which pair perfectly with eggs, cheese, and ham and folded into a rectangle. They make the perfect breakfast by themselves or served with a dressed salad for a complete meal.
- Buckwheat flour: buckwheat flour is made from gluten free seeds and considered an ancient grain. It has a naturally toasty, nutty flavor. I like using Anthony's organic buckwheat flour which results in lighter color batter compared to other brands.
- Cheese: for the cheese, feel free to use Gruyere, Comte, cheddar, Swiss, even Brie or soft cheese like the Briette Creamy and Mild cheese.
Tips for Making Galette
- Buckwheat galetttes (crepes) might seem intimidating to make but they’re easy to master if you follow these tips. It’s important to have a nonstick crepe pan which makes it easier to lift and flip the crepe. If you don’t plan on making crepes regularly, a non-stick pan will do. The key is getting a quality pan that will preheat evenly.
- Having a thin batter helps it spread quickly across the pan and results in a nice, delicate thin galette. A galette batter is a lot thinner than pancake batter. If you don’t have experience making crepes, using a blender gives you the best consistency. I’m lazy when it comes to washing big appliances so I hand whisk my batter. Adding melted butter to the batter also makes the crepes more tender.
How to Cook Buckwheat Galette
Heat a non-stick frying pan or crepe pan over medium heat and brush with unsalted butter. Pour about ¼ cup of galette batter into the pan and quickly swirl it clockwise to coat the pan. Cook for 2 minutes until golden underneath. Flip the buckwheat galette, top with cheese and ham, and cook for another 2 minutes until the cheese becomes melty. Transfer the galette to a serving plate, top with a sunny side egg, fold the four sides into an envelop, and serve while still warm. Traditionally the egg is cracked directly on the crepe, topped with ham and cheese, covered and cooked about 4 minutes. I don't like my eggs runny so I cook them separately. Use whatever method you prefer.
These buckwheat galettes have a wonderful tender bite with lacy edges. We love the sunny egg yolk peeking through with melty cheese and salty ham. While the kids love this version the most, I enjoy filling them with spinach, Swiss chard, peas, mints, and other seasonal ingredients. With their savory and nutty flavor, these galettes make an incredibly satisfying brunch.
For more breakfast and brunch inspiration, check these recipes: buckwheat blinis with smoked salmon and creme fraiche, salted caramel crepes with sauteed apples, strawberry mascarpone French toast, crepes with strawberries and mascarpone.
Buckwheat Galettes with Egg Ham and Cheese
- ¾ cup buckwheat flour
- 1 cup milk
- ½ cup water
- 4 tablespoons unsalted butter, melted
- 1 large egg
- ¼ teaspoon salt
- 6 sunny side eggs
- 6 ounces ham
- 4 ounces Gruyere or Comte cheese, thinly sliced
- 2 tablespoons chopped chives
- freshly ground pepper
- In a large bowl, whisk egg, milk, water, and melted butter.
- Sift into flour and salt. Whisk to combine to form a smooth batter. Cover and refrigerate batter for at least 3 hours (ideally 12 hours).
- Heat a 10-inch nonstick skillet over medium-low. Ladle in ¼ cup of batter, then quickly tilt the pan in a clockwise motion to swirl the batter all the way to the edges into a perfectly round, very thin galette. Cook for 2 minutes until golden then flip galette.
- Top galette with cheese and ham. Cook for 2 minutes.
- Transfer galette to a serving plate. Top ham and cheese with sunny side egg.
- Fold edges of crepe to make a square.
- Top with chives and freshly ground pepper and serve immediately.