Buckwheat galette with leftover Christmas ham

A fried egg and ham on a square pancake with two small bowls of food on a white tray.
Buckwheat galettes ( savoury crepe) are popular in France. You can make the batter the night before, ready to whip up a European-feel holiday brunch.

Prep Time 10 minutes
Cook Time 20 minutes
Resting time 1 hour
Total Time 1 hour 30 minutes
Course Breakfast, Brunch, Snack
Servings 4 people


For the batter

For the filling

To serve


  • Mix all galette batter ingredients in a large bowl. The batter should be runny, if not add some more water. Cover and refrigerate for at least 1 hour.
  • Fry mushrooms in butter until golden and cooked. Stir through chives and set aside.
  • Heat a large non-stick crêpe pan or fry pan over medium high heat. Brush the pan with melted butter, then pour a ladle of batter in the middle of the pan, tilting the pan to coat the bottom of the pan with batter thinly.
  • Cook for 1 minute until just set. Spread a little dijon mustard, then layer with ham. Crack an egg onto the centre, sprinkle over with cheese and continue cooking until the egg is cooked to your liking.
  • Fold the four edges of the galette up to almost reach the egg yolk. Keep cooking for 1 minute, then brush the edges with melted butter. Season with salt and pepper and scatter chopped chives.
  • Serve with butter sautéed mushrooms.
Keyword gluten free
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