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French Galettes with Ham and Cheese
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Gurkerl Küche
Holen Sie sich den Geschmack der Bretagne direkt in Ihre Küche! Diese herzhaften Galettes aus Buchweizenmehl sind der Inbegriff französischer Gemütlichkeit. Mit saftigem Beinschinken, würzigem Gruyère und einem perfekt gestockten Ei in der Mitte sind sie ideal für ein ausgiebiges Frühstück oder einen leichten Lunch. Außen knusprig, innen herrlich schmelzend – ein echtes Soulfood-Erlebnis auf österreichische Art.
Preparation method
Preparing the dough
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.
Preparing the filling
Cut the bone-in ham slices into four equal strips. Finely grate the Gruyère. You will need one slice of ham and about 20 g of cheese per galette.
Baking and serving
Heat a non-stick pan over medium heat, add a little oil and pour in a ladle of batter. Swirl the pan until the batter is spread paper-thin.
Chef's tip
It is best to use a non-stick pan with a diameter of approx. 28 cm for frying.
A wide spatula (palette knife) will help you to flip and fold the thin galettes without damaging them.
Ingredients
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