EFK Kitchen Ready

EFK Buckwheat Galettes

Savory Breton-style buckwheat galettes with crisp edges and an earthy flavor. Serve them plain for flexible fillings or make the classic ham, Gruyère, and egg combination for a full meal.

Jump to recipe ↓

From the EFK recipe collection

Prep: 20 min
Cook: 25 min
Yield: 6–8 galettes; about 4 filled main-course servings

Let’s get cooking

Ingredients

1 1/2 cups buckwheat flour
1 tsp kosher salt
1 large egg
2 cups cool water, plus more as needed
1 tbsp unsalted butter, melted, plus more for the pan
For 4 filled galettes: 4 large eggs
4 oz thinly sliced ham
4 oz Gruyère cheese, shredded
Freshly ground black pepper

Tap an ingredient to check it off while you cook.

Directions

1. Whisk the buckwheat flour and salt together. Whisk in the egg and water gradually until the batter is smooth and thinner than pancake batter. Stir in the melted butter.
2. Cover and rest the batter at least 1 hour in the refrigerator. Whisk again and add a splash of water if it has thickened.
3. Heat a lightly buttered 10- to 12-inch de Buyer carbon-steel skillet over medium-high heat. Pour in just enough batter to make a very thin layer and swirl quickly. Cook until the bottom is browned and the edges release, about 1 to 2 minutes. Flip briefly.
4. For a filled galette, turn the cooked side down, add ham and Gruyère around the center, then crack an egg in the middle. Cover briefly until the white is set. Fold four sides inward, leaving the yolk visible. Season with pepper and serve immediately.
5. Repeat with remaining batter, lightly buttering the pan only as needed.

Equipment

10- to 12-inch de Buyer carbon-steel skillet; mixing bowl; whisk; ladle; thin spatula; lid

Food safety & storage

For a traditionally soft yolk, use pasteurized eggs. Otherwise cook the egg until the yolk and white are firm or to 160°F. Refrigerate leftover batter promptly and use within 24 hours.

View this recipe on the original EFK website ↗

Keep something good cooking.

More French recipes ↗