From Jivko and Pernne
This is the savory cousin of the crepe, made with buckwheat flour for uniquely nutty flavor. In Brittany this is like bread. The filling options are unlimited- meats, shellfish, vegetables. This recipe makes about eight galettes.
Do not start making galettes if you haven’t got hard apple cider!
Crepes
2/3 c buckwheat flour
2/3 all-purpose flour
1/ 4 ts salt
2 eggs
1/2 c milk
1 c water or more
2 tbs butter or more, melted
Filling
8 eggs
1/2 lb Gruyere cheese
1/2 lb sliced ham
1 c spinach, wilted
1 c sauteed mushrooms
Fleur de Sel or Kosher salt
freshly ground black paper
In a large bowl whisk together the flour and the salt. Make a well in the center and add the eggs, milk and I cup of water. Whisk from the inside out gradually pulling in the dry ingredients from the sides until smooth. Cover and refrigerate for at least 2 hours. Whisk in the melted butter. Then whisk in a 1/2 cup cold water, or enough so the batter has a consistency of heavy cream.
Heat a 12-inch nonstick pan over medium-high heat. Remove from heat and ladle approximately 1/3 cup batter in the center. Immediately tilt the pan to evenly distribute the batter into a thin, even layer. Return to heat and cook for 1-2 minutes until the edges are lightly browned. Flip with a spatula and cook for one more minute. Transfer to a plate and repeat until batter is finished.
Return the galettes, one at a time, to the pan over medium heat. Brush the surface with melted butter (be generous!). Separate an egg and reserve the yolk. Spread the egg white onto the crepe by tilting the pan. Then place the egg yolk on the center, sprinkle cheese around it. Layer 2-3 slices of ham on top of cheese and scatter spinach and mushrooms around the yolk. Fold in corners of the crepe to make a square. Cover and cook until the cheese is melted and the egg is cooked, about one minute. Sprinkle salt and pepper on the yolk and serve immediately.