2 Serves
61 Mins
Whisk together buckwheat flour, water, and a pinch of salt in a mixing bowl to create the batter, then let it rest for at least 30 minutes.
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ItalianVitamin E
1 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
150 µg / 400 µgCalcium
803 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
353 mg / 420 mgPhosphorus
746 mg / 1,250 mgPotassium
1620 mg / 4,700 mgSodium
1942 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
82 µg / 55 µgFiber
10 g / 28 gSugar
5 g / 50 gSaturated Fat
15 g / 20 gCholesterol
87 mg / 300 mgCaffeine
0 mgNet Carbs
44 gAlcohol
0 g
Heat a crêpe pan over medium heat and lightly grease with a small amount of butter or oil.
Pour a thin layer of batter into the pan, spreading it evenly. Once the edges lift, add a slice of ham, a sprinkle of Gruyère cheese, and crack an egg into the center.
Fold the edges of the galette toward the center to create a square frame around the egg, cover briefly to set the white, and season with salt and pepper before serving.
37
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Tunisian