ReceptnaptárBuckwheat galette complète (ham, cheese and egg)
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Ingredients
Method
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- Mix the buckwheat flour with the salt, crack in the egg and gradually whisk in the water to get a smooth, thin batter. Cover and chill for at least 1 hour.
- Heat a large (28 cm) flat frying pan over high heat and grease it thinly with butter.
- Pour in a ladleful of batter, spread it quickly and thinly, and cook for 1-2 minutes until the underside is brownish and lacy and the edge comes away.
- Turn it over, reduce the heat to medium, put the ham in the middle of the galette, sprinkle half the cheese around it and crack an egg into the centre.
- Cover and cook for 2-3 minutes until the egg white has set, the yolk is still runny and the cheese has melted.
- Fold the four edges of the galette towards the centre to make a square frame with the yolk showing. Season with pepper and serve at once. Make the second portion the same way.
- Note: buckwheat is gluten-free, but shop-bought buckwheat flour may contain traces of gluten.
A Receptnaptár original recipe. Calories and protein are estimated.
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