Buckwheat Galettes with Ham and Gruyère

Savory French buckwheat crepes folded around ham, melted Gruyère, and a sunny egg — a Brittany classic made naturally gluten-free.

• 1 cup buckwheat flour
• 1 1/4 cups water
• 5 eggs (1 for batter, 4 for filling)
• 1/2 tsp fine salt
• 4 slices ham
• 1 cup grated Gruyu00e8re cheese
• 2 tbsp butter

Method

1. Whisk buckwheat flour, water, 1 egg, and salt into a smooth, thin batter; rest 10 minutes.
2. Heat a lightly buttered 10-inch nonstick skillet over medium-high heat.
3. Pour in a scant 1/2 cup batter, swirling to coat the pan thinly; cook 2 minutes until the edges lift.
4. Flip, then layer on a slice of ham and a quarter of the Gruyu00e8re; crack an egg into the center.
5. Cover and cook 3u20134 minutes until the white is set but the yolk is still runny.
6. Fold the four edges toward the center to frame the egg, slide onto a plate, and repeat with remaining batter.