Today is crepe day and Miriam, the Winter Guest , brings us what the French call galette complete: a crepe with cheese, ham and egg . An explosive combination to make your loved ones enjoy a most Breton dinner. Happy day!

Breton galettes are savory pancakes that are characterized by the fact that they are prepared with buckwheat or buckwheat flour. Buckwheat is a pseudocereal with a particular and intense herbaceous flavor that goes very well with savory complements.

The introduction of buckwheat to France dates from the Crusades ; the crusaders brought buckwheat seedlings to Europe, which eventually settled in Brittany, where the climate is humid and the soil acidic.

Genuine buckwheat pancakes contain only buckwheat flour, plus egg and water, but not wheat. Buckwheat is gluten -free, so these galettes are suitable for celiacs, but for this reason the dough is much less cohesive than dough with wheat and is therefore more difficult to handle in the crepe maker. In many recipes, a certain proportion of wheat flour is added precisely to facilitate preparation and it is the option that I have chosen.

What they call galette complete in Brittany is a very thin crepe stuffed with melted cheese, ham and egg. It is advisable to use a good quality frying pan to make these delicate crepes, so that they heat evenly and do not stick. Let's go with them.

B De Buyer mineral iron crepe maker , Mediterránea glass tumbler , Triana de Mediterránea glass plate and Bérard olive wood rake .

Ingredients (for 6 large galettes )

Crepe dough:

  • 200g of buckwheat flour
  • 50g of plain flour*
  • 1 egg
  • 500g of water
  • 1 tbsp. melted butter or oil
  • 1 tsp. of salt
  • Additional butter for the pan

Filling and finishing, per person:

  • 1 egg
  • 2 slices of cooked ham or cold meat to taste
  • Grated Gruyère cheese to taste

*To make these gluten-free crepes you can substitute these 50g of wheat flour for buckwheat.


  1. Put all the ingredients in a bowl and mix perfectly until smooth. Let the covered dough rest for at least 2 hours , because the buckwheat takes on a bit of body when hydrated, which makes it easier for the pancakes not to fall apart.
  2. Once the rest is finished, we heat the crepe pan over medium-high heat, brush with melted butter and when it is perfectly hot (I check it with a kitchen thermometer ) pour a good ladle of batter, move the crepe pan to spread it well (we we can help with a crepe rake ) and we curdle the first crepe, which we already know serves as a test.
  3. It is possible that we have to adjust the fluidity of the paste : if it is too thick we will add some water. And vice versa, some flour if it was very fine.
  4. We set the galettes for a couple of minutes on each side and put them on a plate, covered with a cloth .
  5. To prepare the complete galettes we take a crepe and put it in the same pan, warm. We toast it a bit and place a handful of grated cheese, one or two slices of cooked ham and an egg made to our liking, fried or grilled with butter.
  6. Fold the edges of the crepe as seen in the photos and let it heat up for a few minutes so that the cheese melts. We serve immediately.

B De Buyer iron ore crepe maker , Mediterranean crystal glass and Bérard olive wood rake .


Alex said:

Hola! Qué hay que hacer para que salgan crujientes? A mi me han salido como crepes normales pero más gordas…

Luis said:

Hola, gracias por la receta. ¿cual es temperatura ideal para la gallete? También uso termometro. Gracias otra vez.

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