The Perfect French Crepe: Galette Complète
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: French
Serves: 4
Ingredients
  • Galette Batter:
  • 1 and ⅓ cups buckwheat flour
  • 1 egg
  • 2 teaspoons table salt
  • 2 cups water, plus 1 tablespoon, if needed
  • For the filling:
  • 8 slices ham
  • 1 cup grated gruyere cheese
  • 4 eggs
  • Salt and pepper to taste
  • 4 tablespoons butter
  • Canola oil for cooking
Instructions
  1. In a large bowl, mix the flour with the egg and salt; then add the two cups water slowly, whisking until the batter is combined and smooth. Let the batter rest for at least one hour in the refrigerator. If the batter has thickened while in the fridge, whisk in one tablespoon water to thin it out.
  2. Heat a crepe pan or large, flat skillet with one teaspoon canola oil over medium heat. Spread the oil around the pan with a paper towel. Pour ⅓ cup of batter into the pan to test the batter. *I find that the first crepe never works out right so I just make the first crepe a tester to see if the pan is heated properly and the batter is the right consistency.
  3. Next, pour ½ cup plus one tablespoon batter into the pan with one hand, picking the pan up with the other hand and swirling the batter around until it covers the bottom of the pan. Cook the crepe for two minutes. Gently run a spatula under the crepe to loosen it from the pan, then use the spatula and your hand to gently flip the crepe. Cook for another minute. Repeat with remaining batter and canola oil, as needed.
  4. Wipe out the pan; then melt one tablespoon butter in pan and turn heat to medium low. Add one crepe back to the pan.
  5. Add two slices of ham and ¼ cup of cheese to right side of the crepe. Crack one egg on top of the ham and cheese and break the yolk with a fork, spreading the whites and yolk over the ham and cheese. Let the crepe and filling cook for another three minutes or until cheese is melted and egg reaches desired consistency. Salt and pepper to taste. Fold the left side of the crepe over the right side and then fold the crepe in half again.
  6. Repeat with remaining butter, crepes and filling. Serve hot.
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/the-perfect-french-crepe-galette-complete/