Galettes de Bretagne

serves 2 with leftover crêpes

For the crêpes

makes 12-8"inch crepes

1/2 cup buckwheat flour

1/2 cup unbleached all-purpose flour

1 cup whole milk

3/4 cup water

3 extra large eggs

2 tablespoon unsalted butter, melted

1 teaspoon salt

extra butter for the skillet 

For the galette

1/2 cup grated Gruyère cheese

4 slices Black Forest Ham (not too thin)

2 extra large eggs

unsalted butter for frying

kosher salt and pepper to taste

chopped fresh thyme leaves

In a blender or food processor, combine all of the ingredients.  Process until blended.  Scrape down the side and blend again until thoroughly combined.  Transfer the batter to a pitcher and cover with plastic wrap or just keep it in your blender, covered, and refrigerate for at least 1 hour and up to 1 day.

Place an 11.5-in non stick skillet over medium heat.  Coat the pan with a bit of butter; wipe out the excess with a paper towel.  Stir the batter and pour 1/4 cup into the pan off the heat, tilting and swirling to coat the bottom of the pan with a thin layer of batter.  If the batter doesn't coat, drizzle a few drops on the dry spots.  Cook until the top is set 1-2 minutes.  Using a the edge of a small spatula (I like to use the tip of my off-set spatula), Lift the edge of the crèpe and turn it to cook on the other side.  Reduce the temperature to low.  Scatter a 1/4 cup of Gruyère cheese in the center and lay 2 slices of ham leaving a 1 1/2-inch border around.

Note:Make the remaining crêpe batter for another use.  Just transfer each crèpe to a piece of wax paper.  Continue cooking the rest of the crèpes and stacking them between sheets of wax paper.  Store in a n airtight container in the refrigerator for 2 days or tightly wrap in plastic wrap and freeze in a plastic freezer bag for 1 month.


Meanwhile, in an 8-inch non-stick skillet over medium-low heat, melt a bit of butter until it sizzles.  Break an egg and cook until the whites are just set 4-6 minutes.

Slide the egg on to the center of the filled crèpe.  Transfer to a plate and gently fold the side of the crèpe to the center.  Season with kosher salt, pepper and some chopped fresh thyme leaves.  Repeat with another crèpe.  Enjoy!