How to make
Breton galette with ham is another French classic that is worth trying.
It is a type of crepe made mainly from buckwheat flour and folded/wrapped at the four ends, which creates a square shape, but in the center it is open.
Like most French recipes, this one is made from simple-looking products, but has its own specifics and subtleties to make the end result authentic and most importantly successful.
The first step is to prepare a special dough for the Breton galette. Buckwheat is mandatory in it.
It is ground into flour or a ready-made one is used.
Mix it with white flour, salt and black pepper.
Beat the eggs and pour the olive oil and water over them.
The dry and liquid mixture is beaten well and the pancake batter (thin at this stage) is left to stand for 1 hour at room temperature and 30 minutes in the refrigerator.
Mix it again and if it's still too thin, add a little flour. If it is very thick, more water.
Prepare the products for the filling:
The emmental is grated and the ham is cut into not very long but thin strips.
A pan with a non-stick bottom and a larger diameter (about 26-8 cm) is heated over a low to slightly moderate heat - 4th degree out of 9.
Grease the entire surface with butter and pour a ladle of pancake batter, by shaking the pan, so that it spreads evenly all over it.
Bake the galette for about 2-3 minutes or until the edges start to turn aquire an appetizing color and the top has hardened.
Try to peel off the edges with a spatula and even if it breaks slightly, it's not a problem. In any case, the first one is always unsuccessful and breaks, but the next one will certainly be fine, as you will know what to do with it.
The heat is reduced by one degree.
Sprinkle it with emmental in the form of a circle in the center. Pieces of ham are placed around it, and an egg is beaten in the center and sprinkled with salt and black pepper.
The Emmental cheese should slowly begin to melt and the egg white should turn white. For this purpose, light cracks can be made in the crepe to allow heat to enter, or the pan can be covered with a lid.
When the egg is ready (the yolk is best to be left runny), the four ends are slightly bent inwards to get the above-mentioned square shape.
Proceed in the same way until you run out of products and 8 galettes are obtained (but the number also depends on the diameter of the pan).
The savory galette is served warm and can be great for breakfast, lunch or dinner.
*If you prefer, you can proceed in another way:
First bake all of the crepes and then reheat them one by one on the pan and then add the filling and fold them as described above.
However, in my opinion, the crepes themselves become a little drier.
Enjoy your meal!
