Vermicular | Buckwheat Galettes

Buckwheat Galettes

Tailored for Frying Pan, 26cm
Cooking Time
18 min

Batter (Makes 6 galettes)
1 cup (150 g) buckwheat flour
1 large egg
1 ⅔ cups (380 ml) water
½ teaspoon (3 g) kosher salt

1 ⅓ 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

Lid required

  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 30 seconds. Add in ½ teaspoon of oil and spread evenly. Once the oil starts to smoke from the entire surface of the pan, 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, fold the edges of the galette into the center to form a square using a spatula. 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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