Galette with Egg (Galette Complète)
Jōichirō's Breton buckwheat galette with ham, cheese, asparagus and a peppered egg yolk
- Difficulty
- Total time
- 2 h 30 min
- Hands-on
- 30 min
- Cost
- ¥¥¥¥
- Servings
- 4
Equipmentcrêpe pan or large non-stick frying pan, spatula
Tasterich, comforting
Ingredients
+ added by Totsuki AI. ≈ amount estimated by Totsuki AI.
Batter
- 150 g buckwheat flour (amount estimated)
- 1 egg (added by Totsuki AI)
- 400 ml water (added by Totsuki AI)
- ½ tsp salt (added by Totsuki AI)
- 15 g butter, melted, plus extra for the pan (added by Totsuki AI)
Filling (per galette)
- 1 egg yolk, or a whole egg (amount estimated)
- 30 g gruyère, grated (amount estimated)
- 1 slice ham (amount estimated)
- 2 asparagus spears, blanched (amount estimated)
- black pepper, to taste, coarsely ground (amount estimated)
Method
+ step written by Totsuki AI.
- 1
Whisk the buckwheat flour, egg, salt and half the water into a smooth paste, then whisk in the rest of the water and the melted butter. Rest for 2 hours (or overnight).+
- 2
Heat a buttered pan over medium-high heat and pour in a ladle of batter, swirling to a thin round. Cook for 1–2 minutes until the edges lift.+
- 3
Lower the heat, scatter the cheese, add the ham and asparagus and put the yolk in the centre.+
- 4
Fold in the four sides to make a square window around the yolk. Cook until the cheese melts and the egg white (if using) is set.+
- 5
Finish with coarse black pepper and serve at once.+