The French galette complète is an authentic Breton buckwheat crêpe filled with ham, egg and melted Emmental, naturally gluten-free with earthy flavour and crisp edges. Traditionally served warm alongside a bowl of French cider.
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Prepare the galette batter: In a large mixing bowl, make a well in the buckwheat flour and add the salt. Gradually pour in the water, stirring vigorously with a wooden spoon to avoid lumps. Once smooth, add the egg and mix until fully combined.
Let the batter rest: Cover the bowl with a clean tea towel or cling film and refrigerate for about 2 hours. This helps the flour fully hydrate and results in better texture when cooked.
Cook the galettes: Once the batter has rested, heat a knob of butter in a non-stick frying pan over medium heat. Pour in a ladleful of batter and quickly swirl the pan to spread it into a thin, even layer. Cook for 1 to 2 minutes per side, flipping carefully with a spatula once the edges start to lift and the underside is golden.
Fill the galettes: Return one galette to the buttered pan over medium heat. Sprinkle over the grated Emmental, lay down a slice of ham, and add an egg. For best results, you can either crack the egg directly onto the galette and cook it sunny side up, or scramble it separately before adding. Season with a pinch of salt, then fold in the edges of the galette to form a square. Cook until the cheese has melted and the egg is done to your liking.
Cooked galettes keep refrigerated in an airtight container for up to 2 days; reheat gently in a non-stick pan over low heat or under a warm grill to restore crispness.
Non-stick frying pan or crêpe pan (8–10 inch) · Wooden spoon for batter mixing · Spatula for flipping
Yes. Prepare the batter, cover and refrigerate for up to 24 hours before cooking. The 2-hour minimum rest helps hydration; longer rests are fine.
A galette is made with buckwheat flour (blé noir), is savoury, and traditionally served in Brittany; a crêpe uses wheat flour and can be sweet or savoury. Galettes have an earthier flavour.
Cook 1–2 minutes per side until the underside is golden and edges begin to lift. The egg inside will finish cooking when you fold and cover the galette in the pan.
Yes. Use smoked salmon, sautéed mushrooms, or any cured meat for ham; swap Emmental for Gruyère or Comté. Avoid soft cheeses that won't melt evenly.
For authentic galette, yes—it provides the characteristic earthy flavour and gluten-free quality. Wheat flour crêpes are a different dish entirely.
