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Breton Buckwheat Galettes (complete ham, cheese, egg, cream)
Traditional Breton galettes made with buckwheat flour, slightly fermented, served in a complete version with ham, cheese, sunny-side-up egg and crème fraîche, or with a slice of Morteau sausage. Ideal for a lunch or a convivial dinner, these galettes are both light, flavorful and gluten-free.
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Cost Breakdown
Critical Success Points
- • Sift the flour to avoid lumps
- • Let the batter ferment 1h30‑2h to develop flavors
- • Adjust consistency with additional water if necessary
- • Cook the galette over medium heat (≈180 °C) to achieve a golden surface without burning
- • Flip the galette without tearing it
Safety Warnings
- • Handle the hot pan with oven mitts
- • Watch out for splatters of hot butter
- • Cook the eggs until the whites are fully set to avoid any salmonella risk
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