Complete galette recipe
Every week, play at being a restaurant chef with our Toquéras: simple, seasonal recipes filmed by our favorite chefs. Today, to keep the Candlemas spirit going, get out your pans and crepe makers and butter everything properly!
- 1 kg of buckwheat flour
- 2 liters of water
- 2 tablespoons of coarse salt
- And for each crepe:
- 1 egg
- 80g of grated cow's milk cheese
- 1 slice of cooked ham
- 20g of softened salted butter
- Mix the flour, coarse salt, and 1 liter of water. Stir vigorously, then add another liter of water. Depending on the consistency of the flour, let it rest for a shorter or longer time: the finer the flour, the shorter the resting time. For coarse flour, allow 5 to 6 hours of resting time.
- Using a ladle, pour the batter into a hot pan. Spread it evenly. Using a brush, spread the softened butter over the crepe. Add the egg (fried or scrambled), the cow's milk cheese, and arrange the ham around the egg. Let the cheese melt. Fold over the edges and brush on more butter as desired.
For the dough: Mix the flour, coarse salt and 1 liter of water. Stir vigorously then add another liter of water.
Depending on the coarseness of the flour, allow it to rest for a longer or shorter time: the finer the flour, the shorter the resting time. For coarse flour, allow 5 to 6 hours of resting time.
To assemble: Using a ladle, pour the batter into a hot pan. Spread evenly. Using a brush, spread the softened butter over the crepe.
Add the egg (fried or scrambled), the cow's milk cheese, and arrange the ham around the egg. Let the cheese melt. Fold over the edges and brush with butter as desired.
