Galette Bretonne

Instructions

1. Prepare the batter
   In a large bowl, combine the buckwheat flour and salt. Make a well in the center and add the egg. Gradually pour in the water while whisking continuously to avoid lumps. Add the tablespoon of oil and whisk until smooth. Let the batter rest for at least 30 minutes at room temperature.
2. Heat the pan
   Heat a large non-stick crepe pan or skillet over medium-high heat. Add a small amount of oil or butter and spread it around the pan with a paper towel.
3. Cook the galettes
   Pour about 1/4 cup of batter into the center of the hot pan and immediately tilt and rotate the pan to spread the batter into a thin, even circle. Cook for about 2 minutes until the edges begin to brown and lift from the pan.
4. Add the fillings
   Flip the galette and immediately add your fillings to one quarter of the surface: a slice of ham, a sprinkle of grated cheese, and crack an egg in the center. Fold the edges of the galette to form a square, leaving the egg yolk visible in the center.
5. Finish cooking
   Cover the pan with a lid for 1-2 minutes to help cook the egg and melt the cheese. The galette is ready when the egg white is set but the yolk is still runny. Season with freshly ground black pepper.
6. Serve immediately
   Carefully transfer the galette to a plate. Serve hot, accompanied by a small side salad and cider, as is traditional in Brittany.