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!