Galette complète | Savoury buckwheat pancake

Name: Galette complète | Savoury buckwheat pancake
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 serving
Cuisine: Französische Küche
Ingredients: 1 pc buckwheat galette (ready-made); 1 pc egg; 1 handful grated cheese (Gruyère, Emmental or Gouda); 2 slices cooked ham; 1 tsp unsalted butter

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10 min

Knuspr-Küche

Holen Sie sich den Geschmack der Bretagne direkt in Ihre Küche! Die Galette complète ist der Klassiker unter den herzhaften Buchweizen-Pfannkuchen. Mit einem perfekt gebratenen Ei, würzigem Käse und feinem Kochschinken ist sie das ideale schnelle Mittagessen oder ein besonderes Frühstück. Außen knusprig, innen herzhaft gefüllt – ein französischer Genuss, der in nur 10 Minuten fertig ist.

Ingredients

Price per portion:€ 3.25

Ingredients

Select all ingredients

Buckwheat galettes (ready-made) 1 Stk Buchweizen-Galette (fertig)

Eggs 10pcs 1 Stk Ei

Grated cheese 1 Handvoll geriebener Käse (Gruyère, Emmentaler oder Gouda)

Sliced cooked ham 2 Scheiben Kochschinken

Pantry

Unsalted butter 1 TL Butter ungesalzen

Preparation method

Ingredients overview

Ingredients

1 pc buckwheat galette (ready-made)
1 pc egg
1 handful grated cheese (Gruyère, Emmental or Gouda)
2 slices cooked ham

Pantry

1 tsp unsalted butter

Heat a pan over medium heat and grease with a little butter. Place the ready-made buckwheat galette in the pan, dark side down.

Immediately crack an egg into the centre of the galette. Carefully spread the egg white over the surface using a spoon or spatula, while keeping the yolk whole and runny in the centre. Sprinkle the grated cheese around the yolk and distribute the cooked ham (torn into pieces or as whole slices) over the remaining surface.

Wait about 30 to 60 seconds until the egg white has set. Then fold the four sides of the galette towards the centre to form a square, leaving the egg yolk visible in the middle. Leave in the pan for another minute until the cheese has melted and everything is well heated. Serve immediately.

Chef's tip

If you do not like the yolk runny, gently prick it after cracking and spread it slightly. This goes wonderfully with a fresh green salad and a glass of dry cider.