Cast Iron

Ham, Egg, & Gruyère Galette Complète

September  2, 2018
15 Ratings
Photo by Rocky Luten
  • Prep time 2 hours
  • Cook time 20 minutes
  • Serves a crowd
Author Notes

Adapted from my grandpère's recipe. —Simon Frisch

Test Kitchen Notes

Featured in: The Crepe That Introduced Me to France When Grandpère Wasn't Around To. —The Editors

What You'll Need
  • Galette Batter
  • 2 cups buckwheat flour
  • 1/4 cup all-purpose flour
  • 1 tablespoon salt
  • 4 1/2 cups water
  • 1 egg
  • Complète Assembly
  • Unsalted butter
  • Regular ol' deli ham
  • Eggs
  • Gruyère cheese, grated
  1. Galette Batter
  2. Mix everything together until well combined. Let the batter sit in the fridge for 2 hours or overnight.
  1. Complète Assembly
  2. Heat an 11” cast-iron crepe griddle pan on medium until very evenly hot. For the characteristic craters, the pan needs to be hot enough to immediately punch holes through the batter when poured.
  3. Melt enough butter to coat the pan. Pour 1/2 cup of batter and tilt the pan to cover its whole surface.
  4. Cook approximately 2 1/2 minutes on the first side, then flip and cook for another 1 1/2 minutes. Remove the galette from the heat and let cool until needed for fillings. Repeat with all of the batter, adding butter to the pan as needed to prevent sticking.
  5. For "complète" assembly, melt some more butter and toss in a cooled galette, craters down, and immediately put a slice of the ham in the middle, followed by the grated gruyere to cover the slice. Meanwhile, in a separate skillet cook an egg in some melted butter; when the egg is nearly cooked, gently place it over the gruyere with the yolk centered and fold over the four edges of the galette to leave only the egg visible.
  6. Cover with a lid and keep heating for a minute or so, until the egg is cooked and the bottom of the galette is crisp. Serve immediately.

See what other Food52ers are saying.

  • Megan Guntas
    Megan Guntas
  • Darian
  • Kimberly

3 Reviews

Darian April 7, 2020
I have made crepes many times, and I've eaten buckwheat crepes in restaurants, but this was my first time making them at home. At first I was a little put off by the batter as it seemed almost gooey like okra? But the crepes were a delight! I made them all, then stuffed and baked them all at once on a sheet pan. I didn't use the eggs, but added a dollop of creme fraiche to serve. Delicious! Oh, and the batter made 18 crepes for me. Plenty of leftovers!
Megan G. March 11, 2019
I made these this weekend and they came out divine! Thanks for sharing!
Kimberly September 9, 2018
Beautiful story! Can't wait to try the recipe