Galette Complete

A savory French crepe.

4 servings
30 minutes
Ethan Chlebowski

Ingredients

Galette batter

  • Buckwheat Flour
    250 g1 part
  • Water
    500 g2 parts
  • Neutral oil
    15 g
  • Eggs, beaten
    1
  • Salt
    5 g
  • Black Pepper
    5 g
  • Neutral oil
    for cooking

“Complete” toppings

  • Ham, thinly sliced
  • Comte, grated
  • Eggs
  • Butter
    for crisping
  • Chives
    for garnish
  • Black Pepper
    for garnish

Method

Step 1: Mix the batter

Place a bowl on a scale and add the buckwheat flour, salt, egg, and oil. Then pour in half of the water (250 g) and mix for about 3-5 minutes until there are no lumps. Gradually add the remaining water while continuously stirring until it's well combined.

While you can use this batter right away, it’s best if you allow the mixture to rest in the refrigerator overnight, or for up to 3 days.

Step 2: Par-cook the galettes

When you're ready to cook, place your largest nonstick skillet or carbon steel pan over medium heat and add some oil. Once it's hot (375-400° F/204° C), pour approximately 70 grams of batter onto the bottom quarter of the pan.

If you have a wooden crepe stick, use it to quickly spread out the batter as thinly as possible. If you don't, thin out the batter with some water and use gravity to swirl it to the edges of the pan. Allow it to cook on one side until it's lightly browned and lifts easily from the pan.

Transfer to a plate and continue cooking the remaining galettes.

Step 3: Finish the galette complete

Place a pan over medium heat. Lightly oil it and add the partially cooked galette, browned side up. Add some small knobs of butter over top. Once it starts to melt, flip the galette to let it crisp.

Crack an egg in the center and break the white for even cooking. When the white is almost set, add shredded cheese, deli ham, and mustard if you like. Continue cooking until the bottom is deeply .

Fold the galette's four sides up to expose the egg. Garnish with chives and black pepper before serving. Enjoy!

“In the US, a galette is a free-form pastry often filled with fruit. In a French creperie, it's a crispy buckwheat crepe with savory fillings. I learned how to make these at home during my time in Paris.”

Ethan Chlebowski
Creator

Watch & Cook

Nutritional Information

JUST THE BATTER
Calories1044
177g
28g
38g

Show macros split into…

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FAQ

How long do the par-cooked galettes last?

They can be stored in the refrigerator for up to 4 days or 4 months in the freezer.

Do I have to use buckwheat flour?

The buckwheat flour is what gives the French galette it’s signature , , , and . You can use standard flour but the crepe will come out like a more generic crepe.

What other topping options can I do?

The galette can be paired with any toppings, although it is often a protein plus an egg and cheese for the “complete” order. If you like more textures, fold the galette in half, and then that semi-circle into triangles to create a layered effect. Sometimes these are rolled up into a more handheld version you’ll find in France. These are often filled with sausage, mustad, and onions.

What is a substitute for comte cheese?

If you can’t find comte, try emmental cheese. If you can’t find that then try gruyere. It will be less , but have a similar flavor and melts well.