🍳 Galette complète
The galette complète is the best-known Breton buckwheat crepe: a thin, crisp galette filled with ham, grated Gruyère and a whole egg, its sides folded in so the yolk shows in the middle. Salty ham, melting cheese and runny yolk contrast with the nutty, slightly bitter buckwheat. It is the standard lunch order in crêperies.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 150 g buckwheat (sarrasin) meal, finely milled
- 350 ml water
- 1 pinch salt
- 4 slices cooked ham
- 100 g Gruyère, grated
- 4 eggs
- 1 tsp oil for the griddle
Method
- Whisk the buckwheat, water and salt into a thin batter and rest for 1 hour.
- Lightly oil a hot griddle and spread a ladle of batter thinly.
- When set, sprinkle with Gruyère, add a slice of ham and crack an egg in the centre.
- Fold the four sides in to make a square and cook until the white is set.
- Serve immediately.
How to make it lighter
- Choose lean cooked ham and trim off any fat.
- Use 20–25 g Gruyère per galette instead of a heaped handful.
- Pair it with a green salad rather than a second galette.
History
“Complète” means complete or full in French, referring to the full trio of ham, cheese and egg. Buckwheat galettes are a staple of Brittany going back centuries, and this filling became the classic crêperie combination in the 20th century.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →