Buckwheat Galettes with Ham, Cheese and Egg

Instructions

1. 1

   Whisk the 65 g of buckwheat flour with 1 g of salt and 170 ml of cold water, added gradually. Beat vigorously for 1 minute, then let rest for 30 minutes at room temperature.

2. 2

   Stir the batter. Have the two eggs ready, about 110 g in total without shells, along with the 60 g of cooked pork ham and the 30 g of grated Emmental. Divide the ham and cheese into two portions.

3. 3

   Heat a 24 cm nonstick skillet over medium-high heat. Melt 4 g of butter, pour in half the batter and tilt the pan to spread it thinly. Cook for 2 minutes, until the galette releases.

Recipes written and tested in writing by the Mizen editorial team. Photos are illustrative.