Savory Galette Complète (Buckwheat Crêpes)

Make the Buckwheat Crêpes (Galettes)

1. In a large bowl, whisk together the buckwheat flour and salt.
2. In a separate bowl, lightly beat the egg. Add the milk, water, and melted butter to the egg mixture and whisk to combine.
3. Gradually add the wet ingredients to the dry ingredients, whisking continuously until a smooth batter forms. Cover the bowl and let the batter rest for at least 30 minutes at room temperature (or up to 2 hours in the fridge).
4. Heat a non-stick crêpe pan or skillet over medium heat. Lightly grease with butter.
5. Pour about 1/4 cup of batter into the pan, tilting and rotating the pan to spread the batter thinly and evenly over the entire surface. Cook for 1-2 minutes until the edges curl slightly and the surface looks set.
6. Flip the galette and cook for another minute. Transfer to a plate and repeat with remaining batter, stacking the cooked galettes.

Assemble and Cook the Galette Complète

1. Return one cooked galette to the lightly buttered pan over medium-low heat.
2. Place a slice of ham in the center of the galette, then sprinkle with grated Gruyère cheese.
3. Carefully crack an egg into the center, on top of the ham and cheese.
4. Cook until the egg whites are set and the yolk is cooked to your preference, and the cheese is melted (usually 3-5 minutes). You can cover the pan to help steam the egg if desired.
5. Fold the edges of the galette inwards to form a square, leaving the egg yolk exposed in the center.
6. Carefully slide the finished galette onto a plate. Repeat with remaining galettes and fillings.