Galette Breton

Name: Galette Breton
Cuisine: french
Ingredients: 250 g buckwheat flour; 500 ml water; 1 large egg (for batter); 1 tsp salt; 30 g melted butter (plus extra for cooking); 100 g ham slices; 100 g grated Gruyère cheese; 2 large eggs (for filling); 100 g sliced mushrooms; 1 tbsp chopped parsley; 1 tbsp butter (for sautéing mushrooms); 1 pinch freshly ground black pepper

Buckwheat Galette (Galette Bretonne)

Ingredients

250 g buckwheat flour
500 ml water
1 large egg (for batter)
1 tsp salt
30 g melted butter (plus extra for cooking)
100 g ham slices
100 g grated Gruyère cheese
2 large eggs (for filling)
100 g sliced mushrooms
1 tbsp chopped parsley
1 tbsp butter (for sautéing mushrooms)
1 pinch freshly ground black pepper

Instructions

11. Whisk buckwheat flour with salt in a bowl.
22. Gradually add water while whisking, then stir in the egg and melted butter to form a smooth batter.
33. Let the batter rest for 30 minutes at room temperature.
44. Heat a non‑stick skillet over medium heat, brush with butter, pour a ladle of batter, spread thin, cook 1–2 min until edges lift, flip and cook another minute; repeat to make 8 crepes.
55. Sauté mushrooms in butter until golden, season with pepper and parsley.
66. On a crepe, layer ham, grated cheese, and sautéed mushrooms, crack a fresh egg onto the center, fold the crepe into a square, and steam for 2 min until the egg white sets.
77. Serve hot, optionally drizzled with melted butter.

Source: llm-generated