A galette is basically a savoury crepe. They are traditionally served with ham and eggs, however you can fill them with anything you like. Although it may seem quite easy to make a crepe, there is great skill to it, so you may need a few goes to get the thinness of the crepe right.
- 50 g butter, softened
- 15 eggs
- 15 slices ham
- 100 g shredded cheese
- 250 g buckwheat flour
- pinch of salt
- 750 ml (3 cups) water
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time 24 hours
You will need to begin this recipe 1 day ahead.
To make the batter, place flour, salt and one-quarter of the water in a large mixing bowl. Using your hands, mix and fold ingredients until a thick batter is formed. To remove air from the batter, aggressively whisk batter with your hand. Keep adding water, one-quarter at a time, until a smooth batter is formed. Rest at room temperature for 24 hours.
Heat a large crepe pan over high heat. Brush with a little butter. Pour in just enough batter to cover the pan, and rotate quickly using a circular motion to create a thin galette.
Reduce heat to medium and crack an egg into pan, then spread the egg white across the surface of the galette. Top with a piece of ham, and scatter evenly with cheese. Cook for 2 minutes.
Fold the four edges towards the middle of the galette, making an envelope shape. Transfer to a serving platter. Brush with extra butter and serve.
Repeat with remaining batter, eggs and ham.