Ingredients
For the pancake batter:
- 2 tablespoons butter plus more for greasing the cooking surface (30 g)
- 65 g buckwheat flour
- 60 g flour
- ½ teaspoon sea salt
- 250 ml organic milk (reduced-fat)
- 180 ml organic buttermilk
- 3 large eggs
For the filling:
- sliced ham (I like smoked ham or “Landschinken”)
- 80 g Comté cheese grated (or other hard cheese such as Gruyere)
- 1 egg per galette
Instructions
For the pancake batter:
- Melt two tablespoons butter and set aside to cool slightly.
- In a mixing bowl, whisk together the flours, salt, milk, buttermilk, butter, and eggs until very smooth and no clumps (otherwise use a handheld mixer or blender). Let the batter sit for at least 1 hour at room temperature.Important: the batter needs to rest for at least an hour, so that the starches can absorb some of the liquid, so plan accordingly or make the batter and refrigerate it overnight and let it sit at room temperature for at least 30 minutes before preparing the pancakes.
For the galettes:
- Preheat the oven to 300°F / 150°C. This is where you'll keep the pancakes warm while you make the others.
- Preheat a table grill (or a large, non-stick skillet) to medium-high heat (setting 8 on the LeMax grill) for 5 minutes. To test if it's hot enough, throw a few drops of cold water on the hot surface. The drops should sizzle immediately.
- Coat the surface with a small dab of butter (1 teaspoon or so) and use a folded paper towel to wipe away any excess.
- In a circular motion, pour 1/4 -1/3 cup (60-80 ml) of the batter onto the hot surface and use the back of a spoon to spread the batter out into an even layer (16-17 cm in diameter). Cook until the edges start to pull away from the pan and the centre starts to “bubble” away from the surface, about 2 minutes. (see video)
- Using one or two spatulas, carefully flip and cook the other side until golden brown, about 1 minute. While is is cooking, top the centre of the thin pancake with slices of ham and a small handful of grated cheese. When the other side of the crepe is golden too, fold in the sides and the ends. Transfer to a baking sheet and keep it in the oven to keep warm while you make the others.
- If the grill surface starts to get too dry, add another dab of butter.
- Continue preparing the rest of the galettes. Once they are done, grease the surface of the grill once again and fry eggs, sunny-side up, until white is no longer translucent and edges have crisped. (3-5 minutes, depending on how you like them).
- Top each galettes with a fried egg, serve and enjoy!
Nutrition
Notes
- If you prefer to serve pancake on their own, topped with fruit or a sprinkle of sugar, you can also prepare them all in one go. Lay each crepe on a large plate and repeat until you’ve gone through all of the batter (stacking the crepes on the plate).
- I like to do 4 galettes for adults and the rest of the batter as traditional pancakes for kids to enjoy.