Buckwheat ham, egg and cheese galettes

Ingredients

• buckwheat groats 250 grams
• water 500 milliliters
• egg 2 pieces
• salt 5 grams
• sunflower oil 1 teaspoon
• ham 1 slice
• emmental cheese 40 grams
• ground black pepper 1 pinch
• butter 1 teaspoon

Tools

• bowl
• whisk
• pan
• aluminum-foil
• plate
• spatula

Instructions

1. In a mixing bowl, combine the buckwheat flour and salt. Add one egg and the oil, then gradually pour in the cold water, whisking vigorously to avoid lumps. The batter should be fluid, slightly thinner than a classic crêpe batter.
2. Cover the bowl and let the batter rest in the refrigerator for at least 1 hour, ideally 2 to 3 hours or overnight.
3. Heat a crêpe pan or a large non-stick frying pan over high heat. When very hot, spread a small knob of salted butter over the entire surface. Pour a ladleful of batter into the center and spread it quickly. Cook for about 2 minutes, until the edges lift away and the surface is dry.
4. Flip the galette. Sprinkle the grated cheese over the entire surface, then place the slice of ham in the center. Crack the remaining egg into the middle on top of the ham and season lightly with pepper.
5. Cover with a sheet of aluminum foil and continue cooking for 2 to 3 minutes to set the white without touching the yolk. When the white is set, fold the 4 edges toward the center to form a square, leaving the yolk visible.
6. Slide the folded galette onto a warm plate using a wide spatula and serve immediately.