Galette Complète with Gruyère, Egg, and Ham

Why You’ll Love This Recipe

• Classic Breton café fare: crisp, lacy buckwheat crêpe with melty Gruyère, tender ham, and a sunny yolk.
• Surprisingly simple at home with pantry staples and a single pan.
• Anytime meal: breakfast, brunch, lunch, or a speedy weeknight dinner.
• Naturally gluten-free batter when using 100% buckwheat flour.

Grocery List

• Produce: Fresh chives or flat-leaf parsley (optional)
• Dairy: Gruyère cheese; eggs; butter
• Pantry: Buckwheat flour; fine sea salt; black pepper; thin-sliced cooked ham

Full Ingredients

Buckwheat Crêpe Batter

• 1 cup (130 g) buckwheat flour
• 1/2 tsp fine sea salt
• 1 1/2 cups (360 ml) cold water
• 1 tbsp unsalted butter, melted (optional but recommended for tenderness)

Filling & Assembly

• 8 oz (225 g) Gruyère, coarsely shredded (about 2 cups packed)
• 4 thin slices cooked ham (about 4 oz/115 g), preferably jambon de Paris
• 4 large eggs
• Freshly ground black pepper, to taste

For Cooking & Garnish

• 1–2 tbsp salted butter (for the pan), divided
• 1 tbsp finely chopped chives or parsley (optional)
• Flaky sea salt, to finish (optional)

Step-by-Step Instructions

Step 1: Make the batter

In a medium bowl, whisk the buckwheat flour and salt. Gradually whisk in the water until the batter is smooth and pourable, like heavy cream. Whisk in the melted butter if using. If you see any stubborn lumps, pass the batter through a fine-mesh sieve. You should have about 2 cups (480 ml) of batter.

Step 2: Rest the batter

Cover and rest the batter for 1 hour at room temperature (or up to 24 hours in the refrigerator). Resting hydrates the buckwheat and prevents cracking. If chilled, bring to room temperature and whisk again before cooking. If the batter has thickened, whisk in 2–4 tbsp (30–60 ml) water to return it to a thin, fluid consistency.

Step 3: Preheat the pan and prep fillings

Preheat a 12-inch nonstick or crêpe pan over medium heat for 2–3 minutes (or set an electric griddle to 375°F/190°C). Have shredded Gruyère, ham, eggs, and a lid ready. Heat the oven to 200°F/93°C if you want to keep finished galettes warm. Lightly brush the pan with a thin film of salted butter.

Step 4: Cook the first side

Pour 1/2 cup (120 ml) batter into the center of the hot pan while lifting and swirling to coat in an even, thin layer. Cook for 45–60 seconds until the surface looks dry, the edges turn lacy, and the underside is tawny brown. Loosen the edges with a thin spatula and flip.

Step 5: Add cheese and ham

Immediately sprinkle about 1/2 cup (55 g) Gruyère over the crêpe, keeping a 1-inch border clear. Tear or fold 1 slice of ham and place it evenly over the cheese. Cook 20–30 seconds to start melting the cheese.

Step 6: Crack the egg and set the white

Lower the heat to medium-low. Crack 1 egg into the center of the galette. Season lightly with black pepper. Cover the pan and cook 2–3 minutes until the whites are just set and opaque but the yolk remains runny. If the white needs help setting, add 1 tsp water to the pan and cover again to steam.

Step 7: Fold, crisp, and serve

Use the spatula to fold the four sides of the galette toward the center, framing the egg in a neat square. Press gently so the cheese helps the folds stick. Let the bottom crisp for 30–60 seconds. Slide onto a warm plate, garnish with chives and a pinch of flaky salt if desired, and serve immediately. Repeat with remaining batter and fillings, buttering the pan as needed.

Pro Tips

• Resting is key: it hydrates the buckwheat and prevents cracking and tearing.
• Pan heat matters: medium for color and lacy edges without burning; adjust as you go.
• Anchor the folds: keep cheese near the edges so it melts and glues the folded sides down.
• Cook the egg gently: cover to set the white while keeping the yolk jammy.
• First crêpe is a tester: use it to dial in heat and batter thickness; whisk in a splash of water if it’s too thick.

Variations

• Forestière: Add sautéed mushrooms with a little garlic and thyme under the Gruyère; finish with parsley.
• Spinach Complète: Swap ham for a handful of wilted spinach and a touch of nutmeg for a vegetarian option.
• Savoyard: Use Comté instead of Gruyère and add a few crisp lardons or thin potato slices cooked in butter.

Storage & Make-Ahead

Batter can be made up to 24 hours ahead and refrigerated; whisk and thin with 1–2 tbsp water if needed before cooking. Cooked, unfilled buckwheat galettes keep 2 days refrigerated or 1 month frozen: stack with parchment between each, wrap well, and reheat in a dry skillet over medium heat for 30–60 seconds per side. Assembled galettes with egg are best eaten immediately and do not store well.

Nutrition (per serving)

Approx. 510 calories; 33 g protein; 31 g fat (17 g saturated); 30 g carbohydrates; 4 g fiber; 980 mg sodium. Values will vary based on exact ham and cheese used.