Buckwheat Galettes with Ham, Cheese, and Runny Egg Recipe

Introduction

Buckwheat galettes with ham and egg make a delightful French-inspired meal that’s perfect for breakfast, brunch, or a light dinner. These thin, savory crepes are filled with smoky ham, melted Gruyère cheese, and a gently baked egg for a satisfying and elegant dish.

Ingredients

• 3/4 cup whole milk
• 1/4 cup all-purpose flour
• 1/4 cup buckwheat flour
• 8 large eggs, divided
• 4 Tbsp. unsalted butter, 2 tbsp. melted, 2 tbsp. room temperature, divided
• Kosher salt
• 8 oz. very thinly sliced Black Forest-style ham
• 2 cups shredded Gruyère (about 8 oz.)
• Freshly ground black pepper
• Chopped fresh parsley or chives, for serving

Instructions

1. Step 1: Preheat your oven to 375ºF. In a medium bowl, whisk together the milk, all-purpose flour, buckwheat flour, 2 eggs, 2 tablespoons melted butter, and 1/4 teaspoon kosher salt until smooth.
2. Step 2: Heat 1 teaspoon butter in a 10″ nonstick skillet over medium heat. Pour in a level 1/4 cup of batter, tilting the skillet to spread it evenly into a thin layer. Cook until the galette is set and lightly golden in spots, about 1 minute. Flip and cook the other side until set and light golden, about 30 seconds to 1 minute more. Transfer to a plate. Adjust heat to medium-low if cooking too quickly. Repeat with remaining butter and batter to make 6 galettes, stacking them on a plate as you go.
3. Step 3: Place one galette at a time on a large rimmed baking sheet. Lay about 3 slices of ham over each galette, aligning with the edge or letting them slightly overhang. Sprinkle 1/3 cup shredded Gruyère cheese in the center of each galette, creating a small well in the cheese. Crack 1 egg into the well and season with a pinch of salt and pepper. Fold the four sides of the galette over the egg whites to form a square, leaving the yolk and some white exposed. Repeat with remaining galettes, ham, cheese, and eggs.
4. Step 4: Bake the galettes until the eggs are just set but yolks remain runny, about 13 to 15 minutes. Remove from the oven, sprinkle with chopped parsley or chives, and serve warm.
5. Step 5: Make Ahead: The galette batter can be prepared up to 12 hours in advance. Cover the bowl and refrigerate until ready to use.

Tips & Variations

• For a dairy-free option, substitute milk with almond or oat milk and use a vegan butter alternative.
• Try adding sautéed mushrooms, spinach, or caramelized onions inside the galettes for extra flavor.
• If you prefer a firmer yolk, extend baking time by a few minutes but watch carefully to avoid overcooking.

Storage

Store any leftover galettes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to preserve the delicate texture of the egg yolk. They are best enjoyed fresh but can also be served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular crepe batter instead of buckwheat?

Yes, traditional crepe batter can be used, but buckwheat adds a distinctive nutty flavor and authentic texture that’s typical of French galettes.

How do I prevent the galettes from tearing when folding?

Make sure the galettes are cooked until just set but still pliable. Using a nonstick skillet and enough butter also helps keep them flexible for folding without tearing.

Buckwheat Galettes with Ham, Cheese, and Runny Egg Recipe

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Delight in these classic Buckwheat Galettes with Ham & Egg, a savory French-inspired dish featuring delicate buckwheat crepes filled with Black Forest ham, melted Gruyère cheese, and perfectly baked eggs with runny yolks. Ideal for brunch or a comforting meal, these galettes combine tender textures and rich flavors in every bite.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 galettes 1x
• Category: Brunch
• Method: Stovetop
• Cuisine: French

Ingredients

Scale 1x2x3x

Galette Batter

• 3/4 cup whole milk
• 1/4 cup all-purpose flour
• 1/4 cup buckwheat flour
• 2 large eggs, divided
• 2 tbsp unsalted butter, melted
• 1/4 tsp kosher salt

For Cooking

• 2 tbsp unsalted butter, room temperature

Filling & Topping

• 8 large eggs, remaining 6 eggs (for filling)
• 8 oz very thinly sliced Black Forest-style ham (about 24 slices)
• 2 cups shredded Gruyère cheese (about 8 oz)
• Freshly ground black pepper, to taste
• Chopped fresh parsley or chives, for garnish

Instructions

1. Prepare the batter: In a medium bowl, whisk together whole milk, all-purpose flour, buckwheat flour, 2 eggs, melted butter, and kosher salt until smooth and well combined.
2. Cook the galettes: Heat 1 teaspoon unsalted butter in a 10-inch nonstick skillet over medium heat. Pour a level 1/4 cup of batter into the skillet and tilt it to spread the batter evenly into a thin layer. Cook until the galette is set and lightly golden in spots, about 1 minute, then flip and cook the other side for 30 seconds to 1 minute until set and golden. Transfer to a plate. Repeat with remaining batter and butter to make 6 galettes. If cooking too quickly, reduce heat to medium-low.
3. Assemble galettes for baking: Place each galette on a large rimmed baking sheet. Top with about 3 slices of ham, aligning with or slightly overhanging the edges. Sprinkle 1/3 cup of shredded Gruyère cheese in the center of each galette. Create a small well in the cheese and crack one raw egg into it. Season each egg with a pinch of salt and freshly ground black pepper. Fold the four sides of the galette over the egg white to form a square, leaving the yolk and some white exposed. Repeat for all galettes.
4. Bake the galettes: Preheat oven to 375°F (190°C). Bake the assembled galettes on the baking sheet until the egg whites are just set and yolks remain runny, approximately 13 to 15 minutes. Remove from oven and sprinkle with chopped fresh parsley or chives.
5. Make ahead tip: The galette batter can be prepared up to 12 hours in advance. Cover and refrigerate until ready to use.

Notes

• Cooking temperature can be adjusted if galettes cook too quickly or burn; medium to medium-low heat is ideal.
• Use very thinly sliced ham for the best texture and folding.
• Leave the egg yolk exposed for a visually appealing presentation and rich, runny texture.
• Galettes taste best served warm immediately after baking.
• Gruyère cheese can be substituted with Comté or Emmental if preferred.
• For a gluten-free version, ensure the all-purpose flour is substituted with gluten-free flour blend.

Keywords: Buckwheat galettes, savory crepes, ham and egg galette, French brunch recipes, Gruyère cheese galette