Complete Crepe / Galette with mushrooms, ham and Emmental cheese

4 Servings

Difficulty:

The complete buckwheat galette, a true staple of French cuisine, combines simplicity with generous flavors. Perfect for a quick lunch or a friendly dinner, this easy-to-prepare recipe will appeal to lovers of authentic and heartwarming dishes. Served with a bowl of Breton cider, it will transport you to the heart of Brittany in just a few bites!

Ingredients

For the buckwheat galettes:

250 g of buckwheat flour
1 egg
500 ml of water
1 pinch of salt

For the filling:

4 slices of cooked ham
150 g of fresh button mushrooms
150 g of grated Emmental cheese
4 eggs
Butter (for cooking)
Salt and pepper

Preparation

Preparation:

Prepare the galette batter: In a bowl, mix the buckwheat flour and salt. Add the egg, then gradually incorporate the water while mixing to avoid lumps. Let the batter rest in the refrigerator for at least 1 hour. Prepare the mushrooms: Clean and slice the mushrooms. Sauté them in a pan with a knob of butter until tender. Season with salt and pepper and set aside.

Cook the galettes: Heat a pan or crepe maker. Lightly grease with butter. Pour a ladle of batter, spread it to form a thin galette, and cook for 1-2 minutes on each side. Assemble the complete galette: Once the galette is flipped, crack an egg in the center. Slightly spread the egg white with a spatula without breaking the yolk. Place a slice of ham, a handful of grated Emmental cheese, and the sautéed mushrooms around the egg. Fold the edges of the galette to form a square, leaving the egg yolk visible in the center. Cook on low heat until the cheese is melted and the egg is cooked to your liking. Serve hot: Repeat the process for the other galettes and serve immediately with a green salad.