A gluten free recipe for a Breton inspired buckwheat galette. Cheese, ham and an egg is usually called a galette complète – I have used French Comté cheese.
Buckwheat Galette Complète – ham, Comté cheese and egg
Whilst eating a melted cheese and ham monster of a galette a few weeks back it struck me this was possibly the nearest thing to a cheese toasty I had devoured in years.
It then may not surprise you that Buckwheat galettes are one of my favourite discoveries from recent years. Not just in Paris, but because they are also a street food stalwart here in London. I’m always thrilled when a galette van pops up at an outdoor market or feast because ladies and gentlemen – there isn’t always an abundance of gluten free or vaguely healthy street food eats. My favourite galettes in London are by Suzette Crêperie who trade at my local Brockley Market. Making these at home is not quite the same as from a stall given the lack of crepe hot plate in my kitchen but this is a fairly good half way house for when galette cravings strike and a street food market is no where to be seen!
Galettes hail from the Brittany region of France, and like bread were historically a very basic food item. I find it really interesting that so many cultures beyond the UK have a version of flatbread as part of their peasantry cuisine, and that many of them are naturally gluten free such as socca in South France or Injera from Eritrea! Oi – Great Britian, where is ours?
Buckwheat Galette Complète – ham, Comté cheese and egg
The recipe for the traditional galette couldn’t be simpler – just buckwheat flour, water and salt. I initially came to the quantities in my own recipe by using this recipe as a guide, then needing to add more water for a looser consistency. However I quickly discovered without a crepe hot plate and just a large frying pan the simple version was a bit difficult to work with so I eventually opted to add an egg into the batter for its binding properties – I’m not the first to have unauthentically done this! Either way you will probably end up chucking away the first galette so don’t get disheartened.
As for fillings there is so much you can add. Any combination of cheese, ham, egg or will, or something far more elaborate with goats cheese and other vegetables. I opted for some honey roast ham, French Comté cheese, spinach and an egg too of course – more filling and it photographs better with lots of colour.
- 100g buckwheat flour
- pinch salt
- 180mls water
- 1 egg
- coconut oil, ghee or butter
- 15g Comté cheese, grated
- 1 egg
- 25g ham
- a few spinach leaves
- freshly ground blackpepper
- First make up your batter, mix the flour with the salt and then add the water and the egg, stir till all comes together you are looking for a consistency of pouring cream. Ideally leave sit covered or 30 minutes or overnight in the fridge (if so bring to room temperature before cooking).
- Warm a large frying-pan to a medium heat and add ½ Tbs of cooking fat to the pan, I find it helps to use a paintbrush to spread the oil around the pan. You can pre-heat the grill at this stage too.
- Use a ladle to pour in the batter – around 90mls at a time, lift the pan off the heat and swirl around the pan, using a spoon to help spread if necessary. Place the pan back on the heat, and when the top is no longer looking wet and runny scatter over the cheese, then crack an egg in the middle of the pan. Finally drape in the ham and spinach. Place a lid on the pan to keep the heat in to cook the egg, and sufficiently melt the cheese. Fold over the 4 edges into the galette. I then I like to transfer the pan under the grill to make sure the filings are cooked through.
- Slide off onto a plate and repeat, you may need to brush the pan with additional oil before adding more batter.
The cooking method for this is entirely different to what you would find in a crêperie, but through many experiments I have found this to be the most reliable method.Instead of folding in the edges you can also fold the crepe in half, then half again, wrap in paper and devour without the need for a knife and fork.
For other French inspired recipes as part of the Expedia challenge check out Foodie Quine’s Plum, Apple & Almond Tarte Tatin & Scottish Mum’s Chestnut Sauce (for Turkey)
Disclosure: I was commissioned to write this recipe for the Expedia French World on a Plate challenge.
Just when I was looking for inspiration on how to use the remains of a bag of buckwheat flour! Perfect.
I have plenty of uses for buckwheat flour – its my go to! Try blinis also! Love to hear how you get along Faith, thanks for stopping by!
We are on a ridiculously similar wavelength today! Your Breton crepes look and sound super delicious. The simple filling with the Comte (oh my) sounds heavenly. I haven’t eaten in a while and my tummy is seriously rumbling at the thought and sight of these. Gorgeous!
Thanks Kellie, I went to a cheese counter especially to select the cheese – it had to be comte! I love shopping that way, it feels so much more interactive like I’m sure people used to. Enjoy whatever is on your cheese fest today!
OH I love savoury galettes, i could eat them all day. where i live there’s a great little cafe who purely serve galettes and crepes and they’re amazing! looking forward to trying out your recipe
Oh would love to hear where your cafe is – I’d love to visit and eat ALL the galettes. Thanks Roz, hope you get the chance to make them at home soon too.
Oh my goodness this looks like heaven on a plate! I am going to have to make this x
Thank you Sisley. Hope you enjoy it as much as I did!
I’m going to have to try this for brunch one weekend!
Ooh would love to hear how you get along! Enjoy!
These look really good Ceri. I love buckwheat but haven’t cooked with it in quite a while. Any particular brand of flour you’d recommend?
Thanks Julie. I usually use big O or infinity foods as they are sold in my local health shop. The doves one isn’t certified gluten free. I’m not sure I have noticed a difference between brands. Good luck!
Hey Ceri
Woke up starving so made your galette with spinach, aged Gouda and smoked salmon. Delicious! Buckwheat crepes are so handy. Great for fajitas or lunch wraps too.
Thanks for the inspiration!
Wow, that sounds like a stunning combination – you’re making me hungry!! Thanks for trying the recipe and letting me know! 🙂
Thank you for your gallette recipe Ceri. Have had lots of gallettes over the years and tried lots of recipes but your batter is the best yet. I added some caramelised onions as well, my husband said the best ever! I guess it will be ‘encore’ oh dear sometimes you can be too clever for your own good, ha ha!
Oh I love to hear this. Glad you enjoyed it. I haven’t made it in a while but have remembered I have some buckwheat flour to use up so it might be on the cards for dinner soon – yum!