Buckwheat Galettes Bretonnes

Prepare the Batter

1. 1In a large bowl, whisk together the buckwheat flour and salt.
2. 2Make a well in the center and add the eggs. Gradually whisk in the milk and water until you have a smooth batter, similar in consistency to thin cream.
3. 3Stir in the melted butter.
4. 4Cover the bowl and let the batter rest for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.

Cook the Galettes

1. 1Heat a lightly buttered non-stick crepe pan or flat griddle over medium heat.
2. 2Pour about 1/2 cup of batter onto the hot pan for each galette, swirling the pan to create a thin, even circle.
3. 3Cook for 2-3 minutes until the edges start to lift and the underside is lightly golden.
4. 4Flip the galette and cook the other side for about 1 minute.
5. 5Slide the cooked galette onto a plate and keep warm while you cook the remaining batter. Add a little more butter to the pan as needed between galettes.

Assemble and Serve

1. 1For each serving, place a slice of ham in the center of a warm galette.
2. 2Break an egg directly onto the ham.
3. 3Sprinkle generously with grated cheese.
4. 4Fold the edges of the galette inwards to partially enclose the filling, creating a rustic square shape.
5. 5Continue cooking on the pan for 2-3 minutes, until the egg white is set and the cheese is melted.
6. 6Serve immediately.