Galette Complète

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Recipe Requested by Benjamin Alardin.  If you want to request something, leave a comment!  

Recipe: Makes about 2 Galettes

2oz Buckwheat Flour
5 oz Water
1 Egg
Big pinch of Salt

Mix all those ingredients in a bowl, and ladel about 4 oz of batter per Galette.  You're going to want a nice, big pancake or crepe pan.  Cover the entire pan with the batter and let it set for a few seconds.  After it sets, you can flip it if you desire, or start adding the toppings.  

For a Galette Complète, add an egg and move the white around to cover the base of the Galette.  I found this helps it cook a little more evenly.  Add Cheese (Gruyère or Swiss for Classic, but I just used Sharp Cheddar) and Ham, and fold the corners in to make a nice square showing off that goooooood egg yolk.  

You can probably finish these things in the oven, or cover it with a pan to steam the yolk, but I like mine nice and runny so I just leave it on for a few extra seconds to crisp the bottom of the Galette before removing it to a plate to serve.  Top with snipped Chives and Black Pepper and enjoy!