4 Serves
94 Mins
Whisk together buckwheat flour, water, and a pinch of salt in a large bowl until smooth, then let the batter rest for at least one hour.
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ItalianVitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
23 µg / 400 µgCalcium
585 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
104 mg / 420 mgPhosphorus
465 mg / 1,250 mgPotassium
637 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
60 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
12 g / 20 gCholesterol
73 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
Heat a non-stick skillet or crepe pan over medium heat and lightly grease with a small amount of oil.
Pour a thin layer of batter into the pan, using a crepe spreader to distribute it evenly, and cook until the edges begin to lift.
Crack an egg into the center of the galette, add slices of ham, and sprinkle with grated Gruyere cheese.
Fold the edges of the crepe toward the center to create a square frame around the filling, and cook until the egg white is set and the cheese is melted.
Season the finished galette with salt and pepper before serving immediately.
37
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Tunisian