BUCKWHEAT GALETTE

Buckwheat Galette image

Provided by Sebastien Rouxel

Time 2h15m

Yield 12 servings

Number Of Ingredients 13

2 1/2 cups buckwheat flour
1/2 cup all-purpose flour
1 Egg, large
2 cups milk
3/4 cup Water, add more water if needed
1/4 cup Sparkling Apple cider
1 3/4 ts salt
1 pound Sliced Black Forest ham
1 pound Shredded Gruyère cheese
12 Eggs, large
Salt and pepper
Salad greens
Sparkling apple cider, for serving

Steps:

For the crepes: In a bowl, whisk together both flours and salt followed by the egg, milk and cider, making sure there are no lumps. Add the water: you may need more or less depending on how much the flour will absorb. Cover and let rest 2 hours to overnight prior using (does not need to be in the refrigerator).
When ready, check the fluidity of the batter. You may need to add up to another cup of water so the galette isn't too thick. It should be the consistency of a thin batter. Pre-heat oven to 400 F. Prepare a crêpe pan with non-stick spray, then wipe it so there's no excess. When pan is hot pour a few ladles of the batter evenly and cook about 2 minutes. Add ¼ cup, each Gruyère and ham, followed by a cracked whole egg. Fold each side of the galette so it looks like a square and cook an additional 2 minutes until it's set. Place in the oven for 2 minutes to set the egg.
Finish the galette with greens tossed with olive oil, vinegar, salt and pepper. Enjoy with a glass of Sparkling Apple Cider from Brittany.