The Washington Post

Buckwheat Crepes With Ham, Cheese and Egg (Galettes Complètes)

Buckwheat Crepes With Ham, Cheese and Egg (Galettes Complètes) 6.000

Scott Suchman for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Dec 29, 2021

These savory crepes, called galettes in France, are made with naturally gluten-free buckwheat flour and hail from the Brittany region in France. Galettes can be filled with myriad fillings, including cheese, ham and egg, known as galettes complètes. We like them without the egg on top, too. The batter should be a little thinner than the consistency of heavy cream. Do not skip beating the batter for a full 5 to 10 minutes to aerate it: You will be rewarded with lacy, thin crepes. The galettes can be made in a nonstick skillet, but a steel crepe pan is a better conductor of heat and easier to maneuver.

You can swap out a quarter of buckwheat flour and sub in all-purpose flour if you like; all-purpose flour will give the batter more elasticity, as it contains gluten. Buckwheat flour varies from maker to maker. We had good results using Arrowhead Mill brand. Buckwheat flour color can vary, so your crepes can look light or dark depending on the brand you use.

Total time: 1 hour

Make Ahead: The batter needs to be prepared at least 30 minutes in advance of cooking.

Storage Notes: Unfilled galettes can be tightly wrapped and refrigerated for up to 3 days.

Where to Buy: Buckwheat flour, preferably Arrowhead Mills brand, can be found at well-stocked supermarkets and online.

6 - 12

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-12 servings

  • For the galettes
  • 1 2/3 cups (200 grams) buckwheat flour (see headnote)
  • 1 teaspoon fine salt
  • 2 1/3 cups (560 milliliters) water, plus more as needed
  • 1 large egg
  • 2 tablespoons (28 grams) unsalted butter, melted, or neutral oil, for greasing the pan
  • For filling galettes
  • 6 tablespoons (85 grams) salted or unsalted butter, for crisping up the galettes, divided
  • 4 cups (15 ounces/440 grams) shredded Gruyère cheese, or to taste
  • 12 thin slices boiled ham
  • 12 eggs, any size
  • Freshly ground black pepper, for serving (optional)
  • Finely chopped fresh chives, for serving (optional)


Make the galettes: In a large bowl, stir together the buckwheat flour and salt. Slowly pour in the water, add the egg and beat the batter vigorously for 5 to 10 minutes. This will help to aerate the batter and make it lighter. Set aside for about 30 minutes, or cover and refrigerate for up to 12 hours.

About 30 minutes before you plan to make the crepes, remove the batter from the refrigerator.

When ready to cook, heat a 9- to 10-inch crepe pan or nonstick skillet (see headnote) over medium to medium-high heat until a drop of water dances on its surface before evaporating. Dip the corner of a wadded-up paper towel in the butter or oil and wipe it across the bottom and sides of the skillet to leave a whisper of fat on the surface. (Expect to use no more than 2 tablespoons/28 grams of butter or oil for cooking the unfilled galettes, but depending on how well seasoned your skillet is, you may not need to re-grease each time.)

Re-whisk the batter to recombine the ingredients. Its consistency should be slightly looser than heavy cream. Using a 1/4 cup (60 milliliter) measure, ladle the batter over the far side of the skillet and tilt it to swirl the batter to the edges, creating a thin pancake. (Don’t worry if your first galette is unsuccessful.)

Return the skillet to the heat and cook without moving the galette until browned on the bottom and the edges start to brown and crisp, 45 seconds to 1 minute. Using a spatula, gently loosen the edge of the galette and flip it over. Cook the other side of the galette until it's dried, about 15 seconds. Transfer the galette to a wire rack and repeat with the remaining batter, stacking the galettes as you go. Repeat with the remaining batter, very lightly greasing the pan and whisking the batter to recombine, as needed.

Fill the galettes: In the same pan where you made the galettes, melt 1/2 tablespoon of butter over medium heat. Place one galette in the skillet with the side with larger bubbles facing up.

Scatter 1/3 cup (1 1/4 ounces/35 grams) of Gruyere in the center of the galette and let it start to melt. When it’s about three quarters melted, add a slice of ham and cook until just warm, about 1 minute. Top the ham with an egg, cover with any lid that is wider than the pan, and cook until the egg white is set but the yolk is still runny, or to your liking.

Using a spatula, fold about 1 inch of the four sides of the galette in, to form a square with the center exposed. Slide the filled galette onto a plate, garnish with pepper and chives, if using. Repeat with the remaining galettes.

Correction: An earlier version of this recipe did not note when to add the egg to the batter. It has been corrected.

Recipe Source

From food writer Olga Massov.

Tested by Olga Massov.

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Nutritional Facts

Calories per serving (1 filled galette), based on 12: 359

% Daily Values*

Total Fat: 25g 38%

Saturated Fat: 14g 70%

Cholesterol: 297mg 99%

Sodium: 468mg 20%

Total Carbohydrates: 13g 4%

Dietary Fiber: 2g 8%

Sugar: 1g

Protein: 21g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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