Ham, Cheese and Egg Galette
Ingredients:
For the galettes:
80g gluten-free buckwheat flour
1⁄4 tsp salt
1 medium egg
250ml water
3 tsp butter (or oil), for cooking
For the filling:
3 medium eggs
75g hard cheese, grated
6 slices of thick-cut ham
Method:
Add the buckwheat flour, salt, egg and water to a large mixing bowl and mix together using a fork, until you have a smooth batter. Allow to rest for 10 minutes.
Heat a large frying pan or crêpe pan over a high heat. Add 1 tsp of the butter and spread around so that the base of the pan is covered.
Pour in enough batter to cover two-thirds of the base of the pan, then lift the pan and use a circular tilting motion to help the batter spread to the remaining third of the pan. This will help ensure a perfectly thin and crispy galette.
Allow to cook for 15-20 seconds, then reduce to a medium heat. Crack an egg into the middle of the galette and, using a fork, carefully spread the egg white so it covers as much of the galette as possible.
Sprinkle a third of the cheese over all the egg white and place two small slices of ham either side of the yolk. Fold the edges in using a small palette knife so that it forms a square, and cook for 2-3 minutes.
Season with a little black pepper and transfer to a plate (serve with fresh rocket on the side). Repeat until all your galette batter has been used, remembering to adjust the heat back to high for the start of each galette.