Savory Buckwheat Galettes with Gruyère and Farm Egg

Ingredients

Equipment Needed

• •10 to 12-inch cast iron skillet or crepe pan
• •Offset spatula or thin turner
• •Ladle or measuring cup for portioning batter

Instructions

1. 1

   Make the batter

   Whisk the buckwheat flour and salt together in a medium bowl. Make a well in the center and crack in the egg. Begin whisking from the center, gradually incorporating flour from the edges while slowly adding the cold water. The batter will be thin, thinner than pancake batter, closer to heavy cream. A few small lumps are fine. They will dissolve as the batter rests.

   Stone-ground buckwheat flour from a mill that grinds it fresh has more flavor and nutrition than the packaged kind sitting on supermarket shelves for months.
2. 2

   Rest overnight

   Cover the bowl tightly and refrigerate for at least two hours, though overnight is best. The resting time allows the buckwheat to hydrate fully, transforming a slightly gritty batter into something smooth and pliable. This is not optional. Buckwheat behaves differently than wheat flour and needs this time.

3. 3

   Check batter consistency

   Remove the batter from the refrigerator thirty minutes before cooking. It will have thickened slightly. Stir it well. The consistency should coat a spoon but flow freely, like thin cream. If it seems too thick, whisk in a tablespoon or two of cold water until it moves easily.

4. 4

   Heat the pan

   Set a well-seasoned cast iron skillet or crepe pan over medium-high heat. Let it get properly hot, at least two minutes. Add a small piece of butter, about half a teaspoon, and swirl to coat. The butter should foam immediately and begin to smell nutty. If it browns too fast, reduce the heat slightly.

5. 5

   Pour and swirl

   Lift the pan from the heat. Pour about one-third cup of batter into the center and immediately tilt and rotate the pan so the batter spreads into a thin, even circle reaching nearly to the edges. Work quickly. The batter sets fast. Return the pan to the heat.

   The first galette often sticks or tears. Consider it the cook's snack. By the second, the pan will be properly seasoned and your hand will know the motion.
6. 6

   Cook the first side

   Let the galette cook undisturbed for about ninety seconds. The edges will begin to lift and turn lacy, almost crisp. The surface will shift from wet and shiny to matte. Small holes may appear. When the underside is golden brown with darker spots, it is ready to fill.

7. 7

   Add cheese and egg

   Scatter a generous quarter of the grated Gruyère over the galette, leaving the center open. Crack a farm egg directly into that center space. The white will spread slightly. Reduce heat to medium so the egg cooks gently while the cheese melts. Season the egg with black pepper and a pinch of flaky salt.

8. 8

   Fold and finish

   When the egg white is set but the yolk still trembles, fold the four edges of the galette inward to create a square frame around the egg. The folded edges should overlap slightly at the corners. Add a small piece of butter to the exposed pan around the galette. It will sizzle and crisp the folds. Slide onto a warm plate immediately.

   The yolk should be liquid when it reaches the table. It becomes the sauce. If you prefer it more set, cover the pan for thirty seconds after folding.
9. 9

   Repeat and serve

   Wipe the pan with a folded paper towel, add more butter, and continue with remaining batter. Galettes are best eaten the moment they leave the pan. Scatter chives over the top if you have them. Cut into the yolk at the table and let it run.

Chef Tips

• •Seek out eggs from pastured hens at your farmers market. The yolks will be deep orange, almost sunset-colored, with a richness that supermarket eggs cannot match. This matters here because the yolk is essentially the sauce.
• •Gruyère from a proper cheese counter, cut fresh from a wheel, melts more smoothly than pre-shredded versions coated with anti-caking powder. Ask to taste before you buy.
• •A crepe pan with low, sloped sides makes spreading the batter easier, but a well-seasoned cast iron skillet works beautifully. The key is proper heat and enough butter.
• •This galette welcomes additions: a few leaves of arugula placed on top after cooking, a slice of good ham tucked under the cheese, sautéed mushrooms in autumn. Follow the season and your market.

Advance Preparation

• •The batter must rest at least two hours and keeps refrigerated for up to three days. Make it Sunday night for easy weekday breakfasts.
• •Grate the cheese and refrigerate in an airtight container up to two days ahead.
• •Galettes cannot be made ahead. They lose their crispness within minutes of leaving the pan. This is a cook-and-serve dish.

Frequently Asked Questions

Nutrition Information

1 serving (about 200g)