French

Galettes Bretonnes Jambon-Oeuf-Fromage (Buckwheat Crepes with Ham, Egg and Cheese)

Name: Galettes Bretonnes Jambon-Oeuf-Fromage (Buckwheat Crepes with Ham, Egg and Cheese)
Total time: 25 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 cups buckwheat flour; 2.5 cups water; 5 eggs; 3 tbsp salted butter; 8 oz cooked ham, thinly sliced; 1.5 cups Gruyere cheese, grated; 1/2 tsp salt

Colette @colette_lyon

Galettes Bretonnes Jambon-Oeuf-Fromage (Buckwheat Crepes with Ham, Egg and Cheese) is French home cooking, eaten at dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

25 min Medium High fiber Gluten free

Ingredients

Serves

The quantities follow this count.

2 cups buckwheat flour
2.5 cups water
5 eggs
3 tbsp salted butter
8 oz cooked ham, thinly sliced
1.5 cups Gruyere cheese, grated
1/2 tsp salt

How to cook it

Whisk the buckwheat flour and salt with 1 of the eggs, then gradually whisk in the water to make a thin, lump-free batter, and let it rest for 30 minutes at room temperature.
Heat a lightly buttered crepe pan or nonstick skillet over medium-high heat, ladle in a thin layer of batter, and swirl to coat the pan, cooking for about 2 minutes until the edges lift and the underside is speckled golden.
Scatter a handful of Gruyere and a slice of ham over the galette while it is still in the pan, then crack one of the remaining eggs into the center.
Fold the four edges of the galette in toward the middle to form a square, leaving the egg yolk visible, and cook for 2 to 3 minutes more, until the egg white is set and the yolk is still soft.
Slide the galette onto a plate and repeat with the remaining batter, ham, cheese, and eggs.
Serve the galettes hot, straight from the pan, for the weekly crepe night the way a Breton creperie would make it.

Watch how to cook Galettes Bretonnes Jambon-Oeuf-Fromage (Buckwheat Crepes with Ham, Egg and Cheese)

Someone making it start to finish, so you can see what the steps look like.

GALETTE SARRASIN COMPLETE OEUF JAMBON FROMAGE Play the video

Serve it with

A French dinner is a plate rather than a single dish. These are the courses that normally sit beside Galettes Bretonnes Jambon-Oeuf-Fromage (Buckwheat Crepes with Ham, Egg and Cheese), read from the same composition Dinejot builds a real meal from.

The cooked vegetable
- Aubergines au Four (Roasted Aubergine with Thyme and Garlic)
  
  40 min
Something cool and fresh
- Betteraves Vinaigrette (Beetroot with Mustard Vinaigrette)
  
  15 min

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Galettes Bretonnes Jambon-Oeuf-Fromage (Buckwheat Crepes with Ham, Egg and Cheese) carries dairy and eggs. It is free of the remaining 8 allergens on that list.

Every tracked allergen in Galettes Bretonnes Jambon-Oeuf-Fromage (Buckwheat Crepes with Ham, Egg and Cheese)
Allergen	In this dish	Cook this instead
Peanuts	No
Tree nuts	No
Dairy	Yes	Blanc de Poulet Grille et Haricots Verts (Grilled Chicken Breast with Green Beans)
Gluten	No
Shellfish	No
Eggs	Yes	Baguette Tradition au Beurre (Fresh Tradition Baguette with Butter)
Soy	No
Fish	No
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 600 kcal
Protein: 37 g
Carbs: 43 g
Fat: 31 g
Fiber: 6 g
Sugar: 1 g
Sodium: 1230 mg
Saturated fat: 16 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Galettes Bretonnes Jambon-Oeuf-Fromage (Buckwheat Crepes with Ham, Egg and Cheese) takes about 25 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at dinner. Nothing in the calendar rules it out, so it is a year round dish.