Ingrédients:

  • 500 g de farine de sarrasin (blé noir) IGP Bretagne
  • 1 litre d'eau de source
  • 15 g de gros sel de Guérande
  • 120 g de beurre demi-sel (pour la cuisson)
  • 12 tranches de jambon blanc
  • 480 g d'emmental ou de comté râpé
  • 12 œufs frais
  • Poivre du moulin

Instructions:

  1. Dans un grand saladier, mélangez la farine de sarrasin et le sel de Guérande.
  2. Versez l'eau progressivement tout en battant énergiquement la pâte à la main or with a wooden spoon for 5 minutes to incorporate air. The batter should make clicking sounds.
  3. Cover the bowl with a clean cloth and let it rest at room temperature for at least 2 hours.
  4. After resting, adjust the batter with a little water if needed to achieve a consistency similar to thick liquid cream.
  5. Heat a crepe pan over high heat with some butter.
  6. Pour a ladle of batter, spreading it thinly. Once the edges are crispy, crack an egg in the center, add a slice of ham and 40g of cheese.
  7. Fold the edges of the galette, pepper and serve as soon as the cheese has melted.