Buckwheat Galettes with Ham, Cheese, and Runny Egg Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 galettes 1x
- Category: Brunch
- Method: Stovetop
- Cuisine: French
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
