Buckwheat Galette with Egg, Smoked bacon and Cheese


  1. In a large bowl, mix the buckwheat flour and egg yolks.
  2. Add the water gradually while mixing.Whisk the egg whites until firm.
  3. Add salt and pepper to taste.
  4. Mix in white flour and oil.
  5. Add this mix to your buckwheat mix.
  6. Rest at room temperature for 1 hour.
  7. Your mix should be almost runny, add a little water if necessary.
  8. Heat a heavy non-stick pan, lightly oiled, over medium/high heat.
  9. Pour only as much batter in the pan to spread thinly all over by tilting the pan in a circle.
  10. Cook for 1 minute and flip it or turn it carefully with a spatula.
  11. Cook for 1 more minute. – Take care not to overcook!
  12. Finish all the batter the same way, pile on a plate and keep warm.
  13. Slice your favourite ham (I like pancetta) very thinly and fry in a little oil just to crisp.
  14. Fry 1 egg per Galette. Sunny side up/over easy or scrambled.
  15. Shave your favourite cheese with a vegetable peeler.
  16. Set a Galette on a warmed plate, place the egg in the center, fold Galette from 2 sides in and garnish with meat and cheese.



  • 250g buckwheat flour
  • 2 tsp white flour
  • 2 eggs separated
  • 500g water
  • 2 tsp oil
  • salt
  • pepper