Galette Bretonne Recipe with buckwheat flour dough and stuffed with ham and egg. We call those savory crepes with buckwheat galette bretonne in France and they are from the region of Bretagne (small Britain) in France. Easily prepared from scratch these savory crepes make a great breakfast, brunch or light lunch time meal.
Mix all the Crepes dough ingredients together to a smooth liquid dough. It has to be more liquid or you won't be able to spread it well into the hot pan while frying, because you need thin Crepes.
Then heat up your pan, add 1/2 Tablespoon Butter to it. Add nearly 1 ladle of liquid dough to the hot oily pan, spread well by turning the pan quickly and fry both sides until they are a bit golden.
Then add a slice of ham onto the Crepes/Galette and a slice of Cheese.
Continue by breaking the egg into the center of the ham Crepes. Season with Salt, Pepper and add fresh chopped Chives. Carefully close the Crepes by folding in on both sides or all 4 sides so to create a parcel. Cook further until the egg is done.
Serve hot sprinkled with some cut green fresh chives.