serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
Crêpe batter
- 200 g buckwheat flour
- 400 ml filtered water
- 1 free-range egg
- 1 tsp sea salt
- freshly ground black pepper to taste
Filling
- 50 g butter, melted
- 4 free-range eggs
- 100 g Gruyere, grated
- 100 g ham off the bone
- 2 tbsp chives, finely chopped
Chilling time: 1 hour
Sitting time: 30 minutes
Instructions
- For the crepe batter, place all the ingredients in a bowl and whisk until very smooth. Cover and refrigerate for 1 hour minimum.
- Remove the batter from the refrigerator 30 minutes before cooking and stir well. The batter should be runny in consistency. Adjust with a little extra cold water or milk if necessary.
- Place a large, non-stick crepe pan over medium heat. Brush a small amount of butter in the pan. Tilting the pan as you go, pour enough mixture into the centre of the pan to lightly coat the base. Cook for 1 minute until just set. Layer with ham, then crack an egg onto the centre, sprinkle over with cheese and continue cooking until the egg is cooked to your liking.
- Fold the edges of the galette up to almost reach the yolk. Cook for 1 minute, then brush the edges of the galette with a small amount of melted butter, finish with a touch of sea salt and crack of freshly ground white pepper. Garnish with finely chopped chives.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
