Breakfast

By Emma Haberman | September 6, 2011

Photo: Emma Haberman

Egg, ham, and cheese; this killer trio is one of the Western world’s great culinary unifiers. Bacon, egg, and cheese sandwiches in the United States, Spaghetti alla Carbonara in Italy, and Galette Complete in France…the combination is everywhere, even in your kitchen.

Galette is a French word used to describe any kind of flat, round cake. In this case, it is a flat buckwheat pancake, a savory version of a sweet crepe. Buckwheat flour is made from the achene seed, which has a similar flavor to a sunflower seed. As a result, the flour has a nutty, earthy taste that makes the galette a perfect vessel for a savory filling. It also contains no gluten, making this dish perfect for your gluten-free guests. Complete means that the crepe is garnished with ham, cheese, and egg; though spinach, mushrooms, or onions would also be delicious additions.

Don’t worry if it takes a few tries to get it right; your final product may not win a crepe beauty contest, but I assure you that it will be tasty and filling at breakfast, lunch or dinner.

Photo: Emma Haberman

For Batter
  • 2 1/2 cups buckwheat flour
  • 2 cups water
  • 1 egg
  • Pinch of salt
For Galette
  • 1 slice ham
  • 1/4 cup grated Gruyere or Swiss cheese
  • 1 egg
  • Butter
  • Freshly ground black pepper

Directions

1. In a medium-sized bowl, mix the flour, salt and most of the egg (this can be tricky, but try to measure 1/2 of the egg).

2. Gradually add the water. Stir vigorously, breaking up any lumps until you have a smooth liquid.

3. Heat a large non-stick skillet over medium-high heat. Ladle a spoonful of batter into the center of the pan and tilt it so that the mixture spreads easily over the hot surface. Make sure that you have a very thin layer of batter; your crepe won't hold the filling well if it's thick like a pancake.

4. Cook the galette for about 2 minutes or until the edges curl up and the bottom begins to brown.

5. Flip and cook the other side. Continue making galettes until you've used up all your batter. You should have enough for 7 crepes (and 3 or 4 attempted crepes).

6. When you're ready to fill your first crepe, melt a pat of butter in the skillet and heat the galette on one side for about 15 seconds.

7. Flip the galette over and scatter almost all of the cheese around the crepe. Let the cheese melt then add the ham, sprinkling on the rest of the cheese.

8. Crack the egg over the ham. Gently fold each side of the galette so that the filling is sealed. If the yolk doesn't seem cooked enough break so that it runs slightly, and cover with a lid until the egg is cooked to your liking.

9. Top with freshly ground pepper. Bon appetit!

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