Breton galettes with ham, cheese and fried egg

Name: Breton galettes
Yield: 6-8
Ingredients: 120g buckwheat flour; 60g plain flour; Pinch fine sea salt; 220ml milk; 220ml water; 2 eggs, beaten; 1 tbsp butter, plus a little extra for frying; 6–8 eggs; Dijon mustard; 6–8 thin slices of cooked ham; 6–8 thin slices of Gruyère; Sea salt and freshly ground black pepper

A recipe for Breton galettes, from Blanche Vaughan's recipe book "Egg: The Very Best Recipes Inspired by the Simple Egg". These galettes, or savoury rolled pancakes, are made from buckwheat flour, and are usually served with a sauce poured over the top

By Blanche Vaughan

2 February 2019

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Paul Winch-Furness

Buckwheat, confusingly, is not related to wheat but comes from the same family as rhubarb, sorrel and knotweed. The flour is made from ground seeds rather that grain, and has an inimitable nutty flavour. It doesn’t contain any gluten though, so adding a little plain flour will help the batter hold together. Savoury rolled pancakes are usually served with a sauce poured over the top, which can make them a bit fussy to make. Here no sauce is needed as you have the runny yolk from the fried egg that is rolled up inside the pancake.

Also try

These are delicious served with smoked herring roe or other fish eggs and crème fraîche.

Note

Pancakes can be made in advance and reheated easily. Just stack the cooked galettes on top of each other and cover with baking parchment or cling film and store in the fridge until needed. To reheat, put them in a low oven or heat individually in a frying pan with some butter.

Buy a copy of Blanche Vaughan's Egg: The Very Best Recipes Inspired by the Simple Egg (W&N, 2015) here.

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Note

Recipe notes