Galettes completes (Breton pancakes with fried egg, cheese and ham)
easy
50 mins
50 mins
Ingredients
- 250 g Buckwheat flour
- 1 TEASPOON coarse sea salt (alternatively 1/2 teaspoon normal salt)
- 5 Eggs (size S)
- 125 ml Milk
- 750 g leaf spinach
- 1 Onion
- 1 Garlic clove
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 7-10 Tbsp grated nutmeg
- 1 collar Chives
- 4 TSP clarified butter
- 4 discs (35 g each) cooked ham
- 150 g grated Comté cheese
Directions
- 1
Put flour, sea salt and 1 egg in a large bowl. Gradually stir in milk and 375 ml of water with a wooden spoon to make a smooth, thin dough. Chill for about 24 hours
- 2
Wash, clean and chop the spinach thoroughly. Peel onion and garlic and dice finely. Heat the oil in a pot. Sauté the onion and garlic in it. Add the spinach dripping wet and cover and let it collapse. Season with salt, pepper and nutmeg and drain. Wash the chives, dab dry and cut into small rolls
- 3
Stir the dough once more. Heat 1 tsp. clarified butter in a large, flat pan (approx. 30 cm Ø). Pour a little batter into the pan and immediately spread thinly with a crêpe batter spreader. Bake over a high heat until the dough has set and the lower side is golden brown. Reduce heat. Cover galette with ham, spread some spinach on top and sprinkle cheese on top. Carefully fold the sides of the galette slightly over the filling. Push the galette aside and add 1 egg. Season with salt and fry until the egg has set and the cheese has melted. Serve immediately or keep warm and bake another 3 galettes and eggs. Sprinkle with chives. Serve with cider
- 4
waiting time approx. 24 hours
Nutrition Facts
640 kcal
48 g
33 g
38 g
More Delicious Recipes
