French
Galettes Bretonnes Jambon-Oeuf-Fromage (Buckwheat Crepes with Ham, Egg and Cheese)
Galettes Bretonnes Jambon-Oeuf-Fromage (Buckwheat Crepes with Ham, Egg and Cheese) is French home cooking, eaten at dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 2 cups buckwheat flour
- 2.5 cups water
- 5 eggs
- 3 tbsp salted butter
- 8 oz cooked ham, thinly sliced
- 1.5 cups Gruyere cheese, grated
- 1/2 tsp salt
How to cook it
- Whisk the buckwheat flour and salt with 1 of the eggs, then gradually whisk in the water to make a thin, lump-free batter, and let it rest for 30 minutes at room temperature.
- Heat a lightly buttered crepe pan or nonstick skillet over medium-high heat, ladle in a thin layer of batter, and swirl to coat the pan, cooking for about 2 minutes until the edges lift and the underside is speckled golden.
- Scatter a handful of Gruyere and a slice of ham over the galette while it is still in the pan, then crack one of the remaining eggs into the center.
- Fold the four edges of the galette in toward the middle to form a square, leaving the egg yolk visible, and cook for 2 to 3 minutes more, until the egg white is set and the yolk is still soft.
- Slide the galette onto a plate and repeat with the remaining batter, ham, cheese, and eggs.
- Serve the galettes hot, straight from the pan, for the weekly crepe night the way a Breton creperie would make it.
Serve it with
A French dinner is a plate rather than a single dish. These are the courses that normally sit beside Galettes Bretonnes Jambon-Oeuf-Fromage (Buckwheat Crepes with Ham, Egg and Cheese), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Galettes Bretonnes Jambon-Oeuf-Fromage (Buckwheat Crepes with Ham, Egg and Cheese) carries dairy and eggs. It is free of the remaining 8 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | Yes | Blanc de Poulet Grille et Haricots Verts (Grilled Chicken Breast with Green Beans) |
| Gluten | No | |
| Shellfish | No | |
| Eggs | Yes | Baguette Tradition au Beurre (Fresh Tradition Baguette with Butter) |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Hearty
- Protein
- High
- Protein quality
- Complete
- Food groups it covers
- Grains, Egg, Meat or fish, and Dairy
- How this was set
- Hand audited
When to cook it
Galettes Bretonnes Jambon-Oeuf-Fromage (Buckwheat Crepes with Ham, Egg and Cheese) takes about 25 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at dinner. Nothing in the calendar rules it out, so it is a year round dish.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on buckwheat, egg, ham, and cheese.
From the same kitchens
More cooking from western France.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.