French Galettes with Ham and Cheese

Put both types of flour into a bowl, add 250 ml of water and stir until smooth. Stir in one of the eggs. Add another 250 ml of water, a pinch of salt, and the oil. Let the dough rest at room temperature for about 2 hours so that the buckwheat can swell.

Cut the ham slices into four equal strips. Finely grate the Gruyère. For each galette, you will need one slice of ham and approx. 20 g of cheese.

Heat a non-stick pan over medium heat, add a little oil, and pour in a ladleful of dough. Swirl the pan until the dough is spread very thinly.