Galettes Bretonnes au Sarrasin

Ingredients

• 250 gbuckwheat flour
• 500 mlcold water
• 1 tspfine salt
• 200 gsmoked bacon or ham
• 150 gGruyère — grated
• 4eggs — optional
• butterfor cooking

Method

1. In a large mixing bowl, combine 250 g of buckwheat flour with 500 ml of cold water and 1 tsp of fine salt. Whisk the mixture until it forms a smooth, lump-free batter. Let it rest for at least 30 minutes to allow the flour to fully hydrate, which will improve the texture of the galettes.
2. While the batter rests, prepare the filling. Cut 200 g of smoked bacon or ham into small strips. Heat a non-stick skillet over medium-high heat and add the bacon or ham. Cook until it is browned and crispy, which should take about 5 minutes. Remove the meat from the skillet and set aside, leaving the rendered fat in the pan.
3. Grate 150 g of Gruyère cheese and set it aside. Crack 4 eggs into separate small bowls, ensuring no shell fragments remain, as this will make it easier to add them to the galettes later.
4. Return the skillet to medium heat and add a small knob of butter to the rendered fat. Once the butter has melted and is slightly foamy, pour in a ladleful of the rested batter, swirling the pan to spread it into a thin, even layer. Cook until the edges of the galette start to lift and the surface appears set, about 2-3 minutes.
5. Flip the galette using a spatula and immediately sprinkle a portion of the grated Gruyère over one half. Add a few strips of the cooked bacon or ham, then carefully slide one of the cracked eggs onto the same half. Fold the other half of the galette over the filling and cook until the egg white is set but the yolk remains runny, about 2 minutes.
6. Transfer the finished galette to a warm plate and repeat the process with the remaining batter and fillings. Adjust the heat as necessary to prevent burning, and add more butter to the skillet if needed to maintain a smooth cooking surface.
7. Once all the galettes are cooked, serve them immediately while the cheese is still melted and the egg yolk is creamy. The combination of crispy edges, savory filling, and tender buckwheat crepe makes for a satisfying meal that embodies the rustic charm of Brittany.