Galettes Bretonnes

Galettes Bretonnes

For the crepes:
3/4 cup buckwheat flour
1/4 cup AP flour
1/2tsp salt
2 cups whole milk
3 whole eggs
4Tbsp butter melted

-Whisk both flours and salt
-Whisk milk & eggs
-Pour half of milk mixture into dry and mix
-Add butter and whisk in
-Add remaining milk mixture and whisk until smooth
-Let batter rest 1 hour
-Cook crepes in melted butter until lightly browned on either side
-Let crepes cool completely
-Heat oven to 425f with fan, or 450 no fan
-Lay ham in the center of the crepe, cover with grated Gruyère. Make a well in the center.
-Crack egg into the well, fold in the 4 sides.
-Bake for 10 minutes until the whites of the egg have set up but the yolk is still runny
-Garnish with chives and flaky salt
-Enjoy.

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