Savory Buckwheat Crêpe with Ham Egg and Cheese

In a large bowl, whisk together the buckwheat flour and salt. Gradually add the water, whisking continuously to avoid lumps. Incorporate the single egg into the batter until smooth.

Cover the bowl and let the batter rest at room temperature for at least 30 minutes, or up to 2 hours. This allows the flour to hydrate fully, resulting in a more tender crêpe.

Heat a non-stick crêpe pan or skillet over medium heat (around 180°C) and lightly grease it with a small amount of butter. Pour a ladleful of batter into the pan, tilting quickly to spread it evenly over the entire surface.

Cook for 2-3 minutes until the edges are crispy and the crêpe can be easily lifted. Flip the crêpe. Immediately place one slice of ham and half of the grated cheese on one half of the crêpe.

Crack one egg onto the center of the cheese and ham. Cook for another 2-3 minutes, or until the egg white is set and the yolk is still runny to your liking.

Fold the sides of the crêpe inwards to form a square, enclosing the filling. Slide the Galette Complète onto a plate and repeat with the remaining batter and ingredients for the second crêpe. Serve immediately.