Buckwheat Galettes

Instructions

1. Prepare the batter
   In a large bowl, whisk together the buckwheat flour and salt. Make a well in the center and add the eggs. Gradually pour in the water and milk while whisking continuously to avoid lumps. Add the melted butter and whisk until the batter is smooth. Cover and let rest in the refrigerator for at least 2 hours or overnight for best results.
2. Check the consistency
   After resting, the batter should be the consistency of heavy cream. If it's too thick, add a little more water or milk. Give it a good stir before using.
3. Cook the galettes
   Heat a 10-inch non-stick skillet or crepe pan over medium-high heat. Lightly brush with butter. Pour about 1/4 cup of batter into the center of the pan, quickly tilting and swirling to spread it into a thin, even layer. Cook for about 1-2 minutes until the edges become golden and start to lift from the pan.
4. Flip and add fillings
   Flip the galette using a spatula. For a traditional filling, break an egg onto the center of the galette, spread the white a little with a fork, add a slice of ham and sprinkle with grated cheese. Fold the four edges in to create a square with the fillings visible in the center.
5. Finish cooking
   Continue cooking for 2-3 minutes until the egg is cooked to your liking and the cheese has melted. If you prefer a fully cooked egg, you can cover the pan for a minute.
6. Serve immediately
   Transfer the galette to a plate, garnish with fresh herbs, and serve immediately. Continue with the remaining batter, greasing the pan lightly between each galette.