Ham, Gruyere, and Egg Galette (The Savory French Brunch Classic)

A galette complete is what you order at a creperie in Brittany when you don't want a sweet crepe. Buckwheat batter (heartier, slightly earthy, naturally gluten-free), folded around ham, Gruyere, and an egg whose yolk is meant to be jammy. It's served on a plate with a salad and a glass of cider. It's one of the great brunch foods in the world.

You can make it at home in 15 minutes once you have the batter ready.

What Is Buckwheat?

Despite the name, buckwheat isn't wheat — it's a seed (technically a pseudocereal) that's been ground into flour. It's naturally gluten-free, slightly nutty, and dark gray when cooked. In Brittany, where the soil is too poor for wheat, buckwheat became the staple grain. Their savory crepes are called galettes, made exclusively with buckwheat. Sweet crepes are made with regular flour.

What You Need

For the Buckwheat Batter (makes 6-8 galettes)

  • 1 1/2 cups (180g) buckwheat flour
  • 1 large egg
  • 1 3/4 cups (415ml) water (or half water, half milk)
  • 1/2 tsp salt
  • 2 tbsp melted butter (optional, for richness)

For Each Galette

  • 1 slice of high-quality ham (we use Black Forest or jambon de Paris)
  • 1/3 cup grated Gruyere (or Comte, Emmental)
  • 1 large egg
  • 1 tbsp butter for the pan
  • Black pepper
  • Fresh thyme or chives (optional)

The Method

Step 1: Make the Batter (Ahead)

Whisk buckwheat flour and salt. Add water gradually, whisking to avoid lumps. Add the egg and melted butter. The batter should be the consistency of cream — slightly thinner than regular crepe batter.

Cover and rest the batter for at least 1 hour at room temperature, ideally 4-6 hours, or overnight in the fridge. Buckwheat batter needs longer to hydrate than wheat batter. The longer it rests, the better the texture.

Step 2: Prep Everything Before Cooking

Galettes come together fast. Have your fillings ready:

  • Ham torn into rough pieces
  • Gruyere grated
  • Eggs cracked into individual ramekins
  • Pan hot and buttered

Step 3: Cook the Galette

  1. Heat your carbon steel pan over medium-high. Wipe with a generous swirl of butter.
  2. Pour 1/3 cup batter into the center. Tilt and swirl to coat the entire surface.
  3. Cook 1 minute until edges start to crisp and lift.
  4. Don't flip. Galettes are cooked on one side only — the side facing up stays soft to absorb the egg.

Step 4: Build the Galette in the Pan

With the galette still in the pan, working in the center:

  1. Sprinkle Gruyere across the middle (about 4-inch diameter circle).
  2. Lay ham on top of the cheese.
  3. Crack the egg directly in the center, on top of the ham.
  4. Season with black pepper and herbs.

Step 5: Fold and Finish

Fold the four sides of the galette toward the center, forming a square with the egg yolk peeking through the middle. The sides should overlap to form a frame around the egg.

Cover the pan with a lid for 1-2 minutes. The lid traps heat and steam, which cooks the egg white while keeping the yolk runny. You're done when the egg white is set but the yolk still jiggles.

Step 6: Slide Onto a Plate

Slide directly onto a warm plate. Serve immediately. The yolk should break and run over the cheese and ham when you cut into it.

The Sides

In Brittany, a galette complete is served with:

  • A small green salad dressed with sherry vinaigrette
  • A bowl of cider (yes, served in a bowl, called a bolee) — dry French cider, slightly fizzy
  • Cornichons on the side

Variations

Galette Forestiere (Mushroom)

Skip the ham. Saute sliced cremini and shiitake mushrooms with garlic and thyme. Use as filling with the cheese and egg.

Galette Saumon

Smoked salmon, creme fraiche, dill, and capers. Skip the cheese (or use a small amount of goat cheese). The egg is optional.

Galette Cheval (Horseman)

The classic complete with an extra egg on top of the closed galette, cooked sunny-side-up alongside. Two yolks to break into the dish.

Galette Chevre Miel

Goat cheese and honey. Skip the ham and egg. Sweet-savory crossover, often served with walnuts.

Goat Cheese, Spinach, Walnut

Saute baby spinach with garlic, fold goat cheese and toasted walnuts into the galette.

Common Mistakes

Skipping the Batter Rest

Unrested buckwheat batter makes gritty, dense galettes. 1 hour minimum, overnight is best.

Flipping the Galette

Galettes are one-sided. Flipping makes the egg side cook on the pan and you lose the runny yolk effect.

Overcooking the Egg

The egg is the whole point. Pull off the heat when the white is set but the yolk is still jiggly — it'll continue to cook on the plate.

Using the Wrong Pan

You need a wide, flat pan to fold all four sides in cleanly. A 12-inch carbon steel pan is the right size. A 10-inch pan crowds the fillings.

Cold Fillings

Cold cheese doesn't melt in time. Bring the cheese and ham to room temperature before cooking.

The Cider Pairing

If you've never had French dry cider with a galette, you're missing the third leg of the stool. Brittany produces some of the best ciders in the world (look for Bordelet, Eric Bordelet, or any cider labeled "brut" or "sec"). The slight sweetness and acidity cuts the richness of the cheese and ham. Bowl, not glass — it's tradition.

The Pan Note

Buckwheat batter is fragile. It tears easily, doesn't develop the same gluten structure as wheat, and needs a smooth, evenly heated surface to come out intact. Carbon steel is the traditional choice in Brittany for exactly these reasons — it heats evenly, holds temperature when you pour batter on, and releases the galette cleanly. Our CrepePro 12-inch kit handles galettes beautifully and includes the wooden T-spreader you need to spread the thicker buckwheat batter evenly.

FAQ

Where do I buy buckwheat flour?

Whole Foods, Sprouts, most grocery stores in the gluten-free baking section. Bob's Red Mill makes a widely available version. For best flavor, buy from a French specialty store or order online from Anson Mills.

Is buckwheat actually gluten-free?

The flour itself is, but cross-contamination is common. Look for certified gluten-free buckwheat flour if you're cooking for someone with celiac.

Why does my galette taste bitter?

Either your buckwheat flour is old (it goes rancid fast — store in the fridge or freezer), or you didn't let the batter rest long enough.

Can I make these without eggs?

Yes — skip the egg in the galette, double up on cheese, add caramelized onions for richness. Still incredible.

What cheese can substitute for Gruyere?

Comte, Emmental, aged Cheddar, Raclette, Fontina. You want something that melts smoothly and has nutty/savory notes.

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