Ham and cheese galette
A savoury buckwheat crepe filled with ham and cheese, topped with a fried egg. Perfect for a satisfying and comforting lunch.
Buckwheat crepe (12 crepes)
500g Buckwheat flour
15g Maldon salt
1 tsp Honey
1L Water
In a bowl mix the flour, salt, honey, and 500ml of the water. Mix well, cover, and leave in the fridge for 12-24h to rest.
Take it out of the fridge 30 minutes before you need it. Whisk in the remaining 500ml of water. Mix very well.
You may need to add some extra water depending on the flour you have used, you don’t want the mix to be too thick otherwise you won’t get those bubbles in your crepes.
In a hot crepe pan (220-240C) pour your mix and cook as the video.
Sliced jambon blanc
Gruyere cheese
Chopped chives
Salt + pepper
1 Egg (Clarence Court, Burford Brown)
Lightly dressed salad leaves
If you want the vinaigrette recipe let me know here.
