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Savory Buckwheat Galettes with Ham, Cheese, and Egg
(0)
145 min
Under an hour
Knuspr-Küche
Holen Sie sich den Geschmack der Bretagne direkt in Ihre Küche! Diese traditionellen Galettes aus Buchweizenmehl sind nicht nur glutenfrei, sondern auch herrlich herzhaft. Gefüllt mit saftigem Kochschinken, würzigem Gruyère und einem perfekt gestockten Ei sind sie der ideale Begleiter für ein ausgiebiges Frühstück oder einen leichten Lunch. Ein französischer Klassiker, der in nur 15 Minuten fertig ist!
Ingredients
Preparation method
Put both types of flour into a bowl, add 250 ml water and stir until smooth. Stir in one egg. Add another 250 ml water, a pinch of salt and 1 tbsp oil and process into a smooth dough. Let the dough rest at room temperature for about 2 hours.
Cut the ham into strips and finely grate the Gruyère cheese.
Heat a coated pan (approx. 28 cm Ø) over medium heat and grease with a little oil. Pour in a ladleful of dough and spread very thinly by swirling the pan.
Chef's tip
For best results, use a pan with a diameter of 28 cm and a flat spatula for flipping the galettes.
Nutritional values
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