Name: Galettes de Sarrasin (Crêpes Salées)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 cup Buckwheat flour; 0.5 cups All-purpose flour; 1 whole Large egg; 1.5 cups Milk; 0.5 cups Water; 0.5 tsp Salt; 2 tbsp Butter (for cooking); 4 slices Cooked ham (sliced); 1 cup Gruyère cheese (grated); 4 pieces Large eggs

LunchDinnerQuick & Easy

Ingredients (10)

Ingredient	Qty	Cal	P	C	F
Buckwheat flour	1 cup	101	4g	21g	1g
All-purpose flour	0.5 cups	57	2g	12g	0g
Large egg	1 whole	16	1g	0g	1g
Milk	1.5 cups	55	3g	4g	3g
Water	0.5 cups	0	0g	0g	0g
Salt	0.5 tsp	0	0g	0g	0g
Butter (for cooking)	2 tbsp	51	0g	0g	6g
Cooked ham (sliced)	4 slices	42	5g	0g	2g
Gruyère cheese (grated)	1 cup	136	10g	0g	11g
Large eggs	4 pieces	2	0g	0g	0g

Ingredients (10)

Ingredient	Qty	Cal	P	C	F
Buckwheat flour	1 cup	101	4g	21g	1g
All-purpose flour	0.5 cups	57	2g	12g	0g
Large egg	1 whole	16	1g	0g	1g
Milk	1.5 cups	55	3g	4g	3g
Water	0.5 cups	0	0g	0g	0g
Salt	0.5 tsp	0	0g	0g	0g
Butter (for cooking)	2 tbsp	51	0g	0g	6g
Cooked ham (sliced)	4 slices	42	5g	0g	2g
Gruyère cheese (grated)	1 cup	136	10g	0g	11g
Large eggs	4 pieces	2	0g	0g	0g

Directions

Step 1
In a large bowl, whisk together buckwheat flour, all-purpose flour, and salt. In a separate bowl, whisk the egg, milk, and water.
Step 2
Gradually pour the wet ingredients into the dry, whisking constantly until a smooth batter forms. Cover and let rest for at least 30 minutes at room temperature, or up to 2 hours.
Step 3
Heat a non-stick crêpe pan or skillet over medium heat. Lightly grease with butter. Pour about 1/4 cup of batter into the pan, swirling to coat the bottom thinly and evenly.
Step 4
Cook for 2-3 minutes until the edges are crispy and the surface is set. Flip the galette.
Step 5
Immediately place a slice of ham and a sprinkle of Gruyère cheese on the galette. Crack an egg into the center.
Step 6
Cook until the egg white is set and the yolk is to your liking, and the cheese is melted. Fold the sides of the galette inwards to form a square around the filling.
Step 7
Slide onto a plate and serve immediately. Repeat with remaining batter and fillings.