Galettes & crêpes
Breton galette (La Complète)
A Breton galette is a savoury pancake made from pure buckwheat flour — naturally gluten-free, cooked crisp and folded into a square around ham, cheese and an egg.
- Prep
- 20 min
- Cook
- 5 min
- Rest
- 120 min
- Total
- 145 min
- Servings
- 4
- Difficulty
- Intermediate
This is the foundation of all of Brittany, and the foundation of Saint Paul. The secret is not the filling but the batter: buckwheat, water, salt and time. Rest it overnight so the galette browns and crisps at the edges in the pan.
Method
- 01
Whisk the buckwheat flour with the salt. Pour in the water gradually, whisking to a smooth, lump-free batter. Whisk in the egg. Cover and rest at least 2 hours, ideally overnight in the fridge.
- 02
Heat a wide pan (cast iron is best) over medium-high and brush it lightly with butter. Pour a ladle of batter and spread it thin across the whole surface with a quick circular motion.
- 03
When the edges brown and lift, scatter the cheese, lay the ham, and crack the egg into the middle. Season with salt and pepper.
- 04
Fold the four sides inward into a square, leaving the yolk exposed. Cook another minute until the base is crisp and the white has just set.
- 05
Serve immediately, ideally with a glass of Breton cider. For a strict gluten-free diet, use pure buckwheat flour and separate utensils.
The batter thickens as it rests — loosen it with a spoonful of water until it pours like thin cream.
Rather taste than cook?
We cook galettes and crêpes and pour cider every day at Fresh Market.