THE BEST BUCKWHEAT GALETTE RECIPE FROM LUDO LEFEBVRE - THE MIND OF A CHEF POWERED BY BREVILLE

BUCKWHEAT GALETTE

Feeds 12, (makes 12-14 galettes)

Ingredients

For the batter
250 grams of buckwheat flour
375 grams (375 ml) of distilled water, divided
7 grams fleur de sel
About 8 ounces (236 ml), or as needed: Sparkling water, beer, or hard apple cider

For the galette
8 tablespoons butter or lard, melted
12 large eggs
fleur de sel, to taste
3 cups coarsely grated gruyere cheese (1 pound 2 ounces)
12 slices ham, torn into quarters

Directions:
Note: Its best to make the batter a day before you plan to make the dish.

For the batter:
1. Mix the flour, half the water and salt with your hand until the batter gets very smooth. Gradually add sparkling water or beer or apple cider and mix again. The mixture should feel a little thicker than heavy cream, or eggnog.

2. Let the batter rest for at least 3 hours in the fridge, but better to leave it overnight (for 12 hours).

3. The next day, put the batter aside for one hour to come to room temperature before to adding the rest of the water.

To make the galette:
4. Using an 8-10 inch non-stick pan, lightly brush the pan with the melted butter (or lard, if using) just to coat. Heat the pan over medium-high, until hot, but not smoking. For each galette, add about ¼ cup of batter to the pan while simultaneously swirling the pan to coat the surface with the batter.

5. After 2 minutes, when the batter has set and is still slightly raw in the center, crack an egg into the center of the pan on top of the batter. Season the egg with a pinch of sea salt and freshly ground black pepper. Do not flip the galette. Dress the galette with ¼ cup grated gruyere, and 1 slice of ham torn into 4 pieces. Cook the galette for another 5-7 minutes until the bottom is very crispy and the white of the egg has set and the yolk is cooked, but still runny.

6. Slide the galette onto a plate to serve. Repeat with remaining ingredients.