🇫🇷 France · Food
Galette Complète: Savory Breton Buckwheat Crêpe
By eatmundo · July 6, 2026
A staple of Breton cuisine, the Galette Complète is a hearty and delicious savory crêpe made from buckwheat flour, traditionally filled with ham, cheese, and an egg. It's a perfectly satisfying meal, enjoyed for its rustic charm and distinct flavor.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare the batter: Whisk 150g buckwheat flour with 300ml water and 1 whole large egg in a large bowl. Add a pinch of salt. Let it rest for at least 30 minutes, or up to 2 hours in the fridge. This rest is crucial for the gluten to relax and yield a tender galette.
- 2
Adjust batter consistency: After resting, the batter should be fluid but slightly thicker than a sweet crêpe batter. If too thick, add a splash of milk (about 50-100ml) until it reaches the desired consistency. It should coat the back of a spoon lightly.
- 3
Cook the galette: Heat a non-stick crêpe pan (26-28cm) over medium-high heat. Lightly grease with a small knob of butter. Pour about 120ml (a small ladleful) of batter into the hot pan, tilting quickly to spread it thinly and evenly across the entire surface. Cook for 2-3 minutes until the edges are crispy and start to lift.
- 4
Flip and add fillings: Carefully flip the galette with a wide spatula. Immediately place 1 slice of ham in the center, sprinkle with 50g of grated Gruyère or Emmental cheese, and crack one fresh large egg directly onto the cheese.
- 5
Fold and finish: Continue cooking for 2-4 minutes, or until the egg white is set and the yolk is still runny (or to your preference). Fold the four edges of the galette inwards towards the center, creating a square shape, leaving the egg exposed in the middle.
- 6
Serve immediately: Slide the Galette Complète onto a plate. A small knob of butter can be added if desired. Serve hot, perhaps with a simple green salad and a glass of cider, as is traditional in Brittany.
Frequently Asked Questions
What type of buckwheat flour should I use for an authentic Galette Complète?+
For a true Breton galette, use dark buckwheat flour (often labeled "sarrasin" or "blé noir"). This whole grain flour is essential for achieving the characteristic nutty flavor and crispy, lacy texture.
Which cheese works best for a classic Galette Complète and why?+
Grated Emmental or Gruyère cheese is ideal for a Galette Complète. They melt beautifully and provide a savory, slightly nutty flavor that perfectly complements the ham and egg.
What's the best way to ensure a crispy galette and a perfectly cooked runny egg yolk?+
Cook the galette on a medium-high heat until the edges are golden and crisp. For the egg, crack it onto the galette after adding fillings, then cover the pan briefly to cook the white while keeping the yolk runny.
How do I prevent the galette from tearing when folding it over the fillings?+
Ensure the galette is fully cooked and sturdy enough before folding. Gently loosen the edges with a spatula and use two spatulas or a wide spatula to fold the sides over the filling to create a square shape.
Mundo Match
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