Buckwheat Galettes Breton-Style

In a bowl, mix the buckwheat flour with salt, make a well in the center, pour in about 150 ml of water and whisk together. Gradually add the remaining water, beat in one egg, and whisk until you have a smooth, lump-free batter.

Cover the bowl and let the batter rest for 30 minutes at room temperature. Whisk again before cooking; if it has thickened, stir in 1–2 tbsp of water.

Heat a non-stick skillet or crepe pan well over medium-high heat and grease it with a thin layer of butter. Pour in about a quarter of the batter and quickly spread it into a thin layer.

Cook the galette for about 1 minute, until the edges dry out and the bottom turns lightly golden. Flip it over and cook for another 30 seconds, then flip it back so the browned side faces down.

Place a slice of ham in the center of each galette, crack in one egg, sprinkle with a quarter of the grated cheese, and season with salt and pepper. Cover the pan with a lid and cook for 2–3 minutes, until the egg white sets and the cheese melts.

Fold the four edges of the galette toward the center, leaving the yolk and filling exposed. Transfer to a plate and serve hot; repeat with the remaining batter and filling.