Galette Bretonne – buckwheat pancakes with egg and ham

Instructions

1. Sieve the buckwheat flour into a bowl.
2. Add an egg and salt.
3. Mix with a whisk.
4. Stir in the water little by little until you get a smooth, runny batter.
5. Cover the batter and let it rest in for 1 hour put in the fridge.
6. Then let it sit for a further 30 minutes at room temperature.
7. In the meantime, grate the cheese on a fine grater.
8. Cut the ham into small pieces.
9. Stir the dough again.
10. If the dough is too thick, stir in some water.
11. Heat a frying pan and grease generously with butter.
12. Put some batter in the pan.
13. Distribute it evenly in the pan by swirling motions.
14. Cook the pancake over high heat for about 30 seconds until the batter is set and the bottom is golden brown.
15. Reduce the heat and crack an egg into the center of the pancake.
16. Gently spread the egg white over the top with a spatula.
17. The yolk should remain whole.
18. Bacon on top egg white.
19. Sprinkle grated cheese on top.
20. Carefully fold the sides of the galette over the filling.
21. Leave the yolk open.
22. Fry the galette until the yolk is set and the cheese is melted.
23. The Brush the galette with melted butter.
24. Remove from the pan and arrange on a plate.
25. Serve immediately or keep warm.
26. Fry the remaining galettes and eggs.
27. Galette Bretonne garnish with fresh herbs and serve immediately.