Savory Buckwheat Galettes with Ham and Gruyère
Enjoy a culinary journey with these savory buckwheat galettes filled with tender onions, creamy double cream, and rich Gruyère cheese, all balanced with the hearty flavor of ham. Ideal for brunch or a comforting dinner, these delicate crepes provide a delightful canvas for vibrant fillings. Each bite is a fusion of flavors that will leave you craving more!
ingredients
- 4.8 oz plain flour
- 4.4 oz buckwheat flour
- 1.3 cups full-fat milk
- 2 large eggs
- 1.1 oz butter, melted and cooled
- Groundnut oil or unsalted butter, for frying
- 1.1 oz butter (for filling)
- 3 medium onions, finely sliced
- 1 small garlic clove, grated to a purée
- 1.3 cups double cream
- ½ tbsp grain mustard
- 7.4 oz cooked ham, torn into chunky pieces
- 4.2 oz Gruyère cheese, grated
- 6 medium eggs
- Chopped chives (for garnish)
steps
- 1.
In a mixing bowl, whisk together the plain flour, buckwheat flour, milk, eggs, and melted butter until smooth. Let the batter rest for 30 minutes.
- 2.
Meanwhile, melt 1.1 oz of butter in a skillet over medium heat and sauté the onions until soft and translucent, about 10 minutes. Add the grated garlic and cook for another minute.
- 3.
Stir in the double cream and grain mustard, then add the torn ham and half of the Gruyère cheese. Mix until combined and cook briefly to warm through.
- 4.
Heat a little groundnut oil or butter in a non-stick skillet over medium-high heat. Pour in a ladleful of galette batter and swirl to coat the bottom of the pan. Cook for 2-3 minutes until the edges lift, then flip and cook for another minute.
- 5.
Repeat the process with the remaining batter, stacking the cooked galettes on a plate.
- 6.
In a bowl, whisk together the eggs and remaining Gruyère cheese, seasoning with salt and pepper.
- 7.
To serve, fill each galette with the ham and onion mixture, fold over, and top with an egg mixture. Cook in the skillet until the eggs are just set. Garnish with chopped chives before serving.
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