Galette Complète
Classic buckwheat crêpe with ham, cheese, and an egg.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Buckwheat, originally from Asia, was introduced to Brittany in the 15th century and thrived in the poor soil. It became a staple food for the region's population, and galettes evolved from simple buckwheat pancakes to more elaborate dishes incorporating local ingredients like ham, cheese, and eggs.
The Galette Complète is deeply ingrained in Breton culture and is more than just a meal; it's a social experience and a reflection of the region's culinary heritage.
Creperies
Creperies, specializing in both sweet crêpes and savory galettes, are ubiquitous throughout Brittany. They are popular gathering places for families and friends, offering a casual and convivial atmosphere.
Regional Pride
Galettes are a source of regional pride for Bretons, and variations exist across different areas of Brittany, showcasing local ingredients and culinary traditions.
Cider Pairing
Galettes are traditionally paired with Breton cider (cidre), a slightly sparkling apple cider that complements the savory flavors of the dish.
The Galette Complète offers a savory and satisfying flavor profile, blending earthy buckwheat with salty ham, nutty cheese, and rich egg yolk.
The buckwheat crepe itself has a slightly nutty and earthy flavor that forms the base. The ham provides a salty and savory element, typically using French ham like jambon de Paris. The cheese, often Gruyère or Emmental, adds a nutty, slightly sweet, and creamy texture. The egg, cooked sunny-side up, contributes a rich and runny yolk that coats the other ingredients, binding them together and adding a luxurious element.
Batter Resting
Allow the buckwheat batter to rest for at least 2 hours, or even overnight, in the refrigerator. This allows the gluten to relax and the flavors to develop fully, resulting in a more tender and flavorful galette.
Proper Pan Temperature
Use a well-seasoned crêpe pan or a non-stick skillet and ensure it is properly heated before pouring the batter. The pan should be hot enough to cook the galette quickly but not so hot that it burns.
Even Spreading
Use a crêpe spreader (rozell) or the back of a ladle to spread the batter thinly and evenly across the pan, creating a uniform thickness for even cooking.
Egg Placement and Cooking
Crack the egg directly onto the galette during the last few minutes of cooking. Adjust the heat and cooking time to achieve the desired level of doneness for the yolk. Aim for a runny yolk that will enrich the other ingredients.
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