Buckwheat Galettes with Prosciutto and Gruyère

Buckwheat Galettes with Prosciutto and Gruyère

Now for part two of my Bastille Day menu — buckwheat galettes. I fell in love with buckwheat galettes at a little crêperie in San Francisco (Crêpe O Chocolat). David and I would occasionally walk down the hill from our first little studio apartment and indulge in the brandy chicken galette (sadly no longer on the menu last time I checked). I never felt well after eating it, but that didn’t deter me from going back again and again. (In fact, that was where we ate after getting married at City Hall.) At the time, I didn’t realize that it’s typical to use a blend of wheat and buckwheat flour (the latter which is gluten-free) to make the galette batter, so now the ill feelings make a lot more sense.

Feel free to play around with various savory fillings — my favorite (ok, besides the brandy chicken with mushrooms, tomatoes, spinach and cheese) happens to be prosciutto and cave-aged gruyère topped with a poached egg. The egg is, of course, optional, but adds a nice amount of substance to the dish. Plus, it helps to balance out the saltiness of the meat and cheese. (It’s now clear to me that adding an egg like this is my version of “put a bird on it!”) When served with some roasted vegetables or a salade lyonnaise (possibly egg/bacon overkill with the latter) on the side, you will almost certainly be transported to a French café without leaving the comfort of your own home.

all assembled, ready for the griddle

Buckwheat Galettes with Prosciutto and Gruyère


Preparation Time: 5-10 minutes
Cooking Time: About 2 minutes per galette
Serves: 3-4

Ingredients

  • 8 buckwheat galettes (see recipe below)
  • 4 ounces (8 slices) Prosciutto
  • 4 ounces (1 cup lightly packed) cave-aged Gruyère, finely shredded (I use a Microplane rasp)
  • 4-8 poached eggs (click here for a how-to)¹
  • Unsalted butter, for greasing the pan

Instructions

Preheat oven to 200°F and set a griddle/frying pan/crêpe pan over medium heat. Sprinkle 1 tablespoon cheese over the center third of the galette. Top with 1 slice prosciutto and sprinkle with another tablespoon cheese. Fold sides over (like a business letter) and set aside. Repeat with remaining galettes.

Lightly grease griddle with butter. Cook each galette (as many as you can fit at a time) for about 1 minute per side, or until cheese is melted and galette is lightly toasted. Transfer to a cookie sheet or oven-safe serving plate in the preheated oven to keep warm (if necessary). Repeat.

Buckwheat Galettes

(heavily adapted from Gourmet, August 1997)
Preparation Time: 5 minutes
Cooking Time: About 2 minutes per galette
Makes: 12,

Ingredients

  • 1 cup (227 grams) milk (I used whole fat)
  • 1/4 cup (57 grams) olive oil, plus more for greasing pan
  • 3 large eggs
  • 90 grams (3/4 cup) buckwheat flour
  • 30 grams (1/4 cup) millet flour
  • 30 grams (1/4 cup) garbanzo fava flour
  • 1/2 teaspoon Kosher salt

Instructions

Preheat a 9 1/2″ crêpe pan over medium heat. Combine milk through eggs in a blender and run until well-mixed. Add remaining ingredients and blend for a minute or so (just until blended).

Grease hot pan with oil (if needed), remove from heat and pour 1/4 cup batter onto pan. Quickly spread batter to the edges with a small, offset spatula. Return pan to the burner, and cook the first side until the edges appear slightly dry and the bottom is a bit golden (about 45 seconds-1 minute). Flip and cook the second side until set and a few, light brown spots appear (about 30 seconds-1 minute). Remove galette to a heatproof plate and repeat with remaining batter. Stack galettes to help them stay pliable.

DO AHEAD: Galettes can be cooked ahead of time (a day or more in advance). Cover stacked galettes tightly with plastic wrap and store at room temperature. If necessary, reheat in a microwave (keep in a stack, covered with plastic wrap) for about 15 seconds or until pliable enough to wrap around desired filling.

Notes

¹ Please note that consuming raw or undercooked eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

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