Bretagne Buckwheat Galettes

1.In a large mixing bowl, combine the buckwheat flour and salt.

2.Gradually add the water to the flour mixture, stirring constantly to avoid lumps.

3.Once the mixture is smooth, beat in the egg until fully incorporated.

4.Cover the batter and let it rest for at least 30 minutes to allow the flour to absorb the water.

5.Heat a non-stick skillet or crepe pan over medium heat and lightly grease with butter.

6.Pour a ladleful of batter into the pan, swirling it around to evenly coat the bottom.

7.Cook the galette for about 2 minutes until the edges begin to lift and the surface is set.

8.Flip the galette and cook for another minute until lightly golden.

9.Remove the galette from the pan and keep warm. Repeat with the remaining batter.

10.For the filling, place a slice of ham, a sprinkle of grated cheese, a few spinach leaves, and an egg on one half of the galette.

11.Fold the other half over the filling and cook for an additional 2-3 minutes, allowing the cheese to melt and the egg to cook to your liking.

12.Season with salt and pepper to taste before serving.