Vermicular | Buckwheat Galettes

Buckwheat Galettes

Tailored for: Vermicular Frying Pan 24cm Deep / 26cm
Oven-Safe Skillet 24cm Deep / 26cm
Cooking Time
15 min

Batter (Makes 6 galettes)
1 cup (150 g) buckwheat flour
1 large egg
1⅔ cups (380 ml) water
½ teaspoon (3 g) kosher salt

1⅓ cups (150 g) shredded cheese, divided
6 large eggs, divided
12 slices ham, sliced in half, divided
Kosher salt and freshly ground black pepper, to taste
½ teaspoon vegetable oil x 6


Glass or Stainless Steel Lid

  1. In a large bowl, combine ingredients for Batter. Whisk together and pour through a strainer. Set aside and let the Batter rest for 15 minutes.

  2. Preheat the pan over medium-high heat for about 90 seconds. Add in ½ teaspoon of oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then lower to medium heat and pour one ladle of the Batter from Step 1 into the pan. Once bubbles begin to appear on the surface, gently flip over.

  3. Sprinkle ⅙ of the cheese to form a ring on the batter. Gently crack the egg in the center and season with salt and pepper. Place 4 pieces of ham around the egg. Cover with lid and cook on low heat for about 2–3 minutes.

  4. Once the egg starts to cook, use a spatula to fold the edges of the galette into the center to form a square. Repeat with the remaining batter.

  • Once one side of the batter is cooked, place your toppings, cover, and steam.

  • Gas stove is recommended for this recipe since heat may not transfer up the sides of the pan as well on an induction cooktop. If an edge of the batter doesn't dry, it becomes harder to shape the galette.

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