Galettes de Sarrasin (Crêpes Bretonnes)

In Brittany, the galette de sarrasin has been the everyday bread of rural families since the 13th century, when buckwheat arrived from Central Asia via trade routes. Made from gluten-free buckwheat flour, water, and an egg, it is far more austere — and more deeply flavoured — than the sweet crêpes of Paris. The classic filling is simply ham, egg, and Emmental.

Serves: 4 (makes 8 galettes)

Ingredients

Batter:

• 250g (2 cups) buckwheat flour (farine de sarrasin)
• 1 egg
• 600ml (2½ cups) water
• ½ tsp (2g) fine sea salt
• 1 tbsp (15ml) neutral oil or melted butter

Classic Filling (Complète):

• 8 thin slices cooked ham
• 4 eggs
• 100g (3.5 oz) Emmental or Gruyère, grated
• 30g (2 tbsp) salted butter

Instructions

1. Mix the buckwheat flour, salt, egg, and half the water in a bowl, whisking until smooth. Add the remaining water and oil and whisk again. Rest the batter for at least 1 hour (or overnight in the fridge) — this is essential for a tender galette.
2. Heat a crêpe pan or large flat pan over medium-high heat until very hot. Brush lightly with butter.
3. Pour a thin ladle (about 80ml/⅓ cup) of batter onto the pan and swirl quickly to form a thin even circle. Cook 2 minutes until the edges lift and the surface looks dry and matte.
4. Flip carefully. Add a slice of ham to the centre, a small handful of cheese, and crack an egg into the centre. Fold the four sides inward to form a square, leaving the egg yolk exposed.
5. Cover and cook 2–3 minutes until the egg white is just set but the yolk remains runny.
6. Serve immediately with dry Breton cider.

Cook's Notes: The batter must rest — this allows the starches to hydrate and prevents tearing. Buckwheat batter is fragile when fresh. For a simpler galette beurre (butter crêpe), brush the cooked galette with salted butter and fold into quarters. Leftover batter keeps refrigerated for up to 3 days.