Ingredients:

For the Buckwheat Crepes:

2 c. Whole Milk

1 Tbsp. Sugar

¼ tsp. Salt

3 Tbsp. Butter, melted + a little extra for cooking the crepes

½ c. Buckwheat Flour

¾ c. All-Purpose Flour

3 Eggs

To Make the Galettes Complètes:

sliced Black Forest Ham (1 slice per galette)

grated Gruyère Cheese (about ¼ c. per galette)

Eggs (1 per galette)

Directions:

In a large mixing bowl, whisk together all of the ingredients for the buckwheat crepes. Cover and chill for a few hours or overnight.

Let the batter sit at room temperature for an hour before you begin frying off the crepes. Give it a good stir, as the batter will have settled while it was chilling. It should be the consistency of heavy cream; if it seems too thick, whisk in a splash of milk to get it to the right consistency.

Heat a crepe pan or non-stick skillet over medium-high heat. Add a little butter and wipe it around the pan. Lift the pan, pour about ¼ c. of the batter into the center and quickly swirl it around to coat the bottom. It will likely take you a crepe or 2 to get the temperature of the pan just right. Cook the crepe for 30 seconds-1 minute until it releases easily from the pan (it’ll let you know when it’s ready—don’t try to force it!), then flip and cook on the other side for 30 seconds. Transfer to a plate and repeat until you’ve used all the crepe batter. I like to make the whole batch, even if I’m only eating/serving a couple, and keep the rest stacked and wrapped in the refrigerator for quick meals later in the week.

To make a galette, heat the crepe pan and wipe a tiny bit of butter around the bottom. Add the crepe, ugly-side down (you’ll know which side I’m talking about), heat for 10 seconds or so, then flip. Place a slice of ham in the center of the crepe and then crack an egg on top of the ham. Sprinkle about a ¼ c. of grated cheese around the egg and cook over medium heat until the egg white sets. If you want to speed up the process, put a domed lid or another frying pan over the crepe. As soon as the cheese has melted, fold the edges of the crepe up so the galette is square and the yolk is framed by the round edges of the crepe.

If you’d like to make more than 1 or 2 at a time, you can make them in the oven, as well. Just assemble as many as you’d like on a baking sheet(s) and pop them in a 350° oven until the egg whites set, about 10 minutes.

Nutritional Information: