Galette complète
Non-vegetarian
A lacy buckwheat crêpe folded around ham, melted Emmental and a runny fried egg. The classic order in any Breton crêperie.
Galette complète is a French main course from France, ready in about 2 hours 35 minutes and made with buckwheat flour, ham and swiss cheese. It serves 4 and is rated intermediate to cook.
- Prep
- 10 min
- Cook
- 25 min
- Rest
- 2 h
- Total
- 2 h 35 min
- Serves
- 4
- Level
- Intermediate
- Calories
- 517
Ingredients
For the batter
For the filling
Method
Step 1
Whisk (opens in a new tab) the buckwheat flour (opens in a new tab) and salt with the water (and egg (opens in a new tab), if using) into a smooth batter the consistency of single cream. Rest for at least 2 hours or overnight in the fridge.
How it looks · Photo: Kampus Production on Pexels Step 2
Heat a large frying pan or crêpe pan until very hot and grease with butter (opens in a new tab). Pour in a ladle of batter and swirl to cover the base thinly.
- 2 min
- high heat
- Frying pan / skillet (opens in a new tab)
How it looks · Photo: Mateusz Feliksik on Pexels Step 3
When the edges lift and the top is set, lower the heat. Scatter cheese in the centre, lay on a slice of ham (opens in a new tab) and crack an egg (opens in a new tab) in the middle.
- 2 min
- medium heat
How it looks · Photo: Klaus Nielsen on Pexels Step 4
Cook until the white is set, then fold the four sides in to make a square, leaving the yolk exposed. Grind over pepper (opens in a new tab) and serve. Repeat.
- 4 min
Food safety: Cook until the white is fully set; for vulnerable people cook the yolk through too.
About this dish
- Origin
- Brittany, France · Well documentedMore food from France
- Dish
- Lunch · Dinner · Brunch · Main courses · Egg dishes
- Cooking method
- Pan-fried
- Taste
- savoury, nutty, buttery
- Diet
- No gluten ingredients · No nut ingredients · High-proteinWorked out from the ingredients. How labels work
All labels
Non-vegetarian · Flexitarian-friendly · No gluten ingredients · No nut ingredients · No added sugar · Alcohol-free · Beef-free · High-protein - Good for
- Everyday
- Cook more with
- Buckwheat flour · Ham · Swiss cheese · Butter · Egg
- Techniques
- Pan-frying
Allergens
- Contains: Milkfrom butter, swiss cheese
- Contains: Eggsfrom egg
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
517 kcal per serving
Calculated1 serving ≈ 320 g · recipe makes 4
Where the energy comes from
- Protein 20%
- Carbohydrate 35%
- Fat 45%
| Nutrient | Per serving | Per 100 g* |
|---|---|---|
| Energy | 517 kcal | 162 kcal |
| Protein | 27 g | 8.4 g |
| Carbohydrate | 46 g | 14.4 g |
| Net carbohydrate | 39.4 g | 12.3 g |
| Sugars | 2.1 g | 0.7 g |
| Added sugars | 0 g | 0 g |
| Fibre | 6.7 g | 2.1 g |
| Fat | 26.6 g | 8.3 g |
| Saturated fat | 12.7 g | 4 g |
| Trans fat | — | — |
| Cholesterol | 251 mg | 79 mg |
| Sodium | 1012 mg | 316 mg |
| Salt equivalent | 2.5 g | 0.8 g |
Vitamins & minerals per serving
- Potassium
- 536 mg
- Calcium
- 345 mg
- Iron
- 3.8 mg
- Magnesium
- 182 mg
- Vitamin A (RAE)
- 235 µg
- Vitamin C
- 1 mg
- Vitamin D
- 1.2 µg
- Vitamin B12
- 1.5 µg
- Folate (DFE)
- 63 µg
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
- Optional ingredients are not included: egg.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Tips
- Batter that rests overnight makes crisper, lacier galettes.
Serve with
- Drink dry Breton cider from a bowl, as is customary.
Storage
- Unfilled galettes keep 2 days refrigerated, interleaved with paper.
Variations
- Galette saucisse: In Rennes a grilled sausage is rolled in a galette as street food.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
Recipe DNA
How this dish is built
Baker’s notes
Customise in Bread & BakeryTimeline and readiness cues
Mix and knead · about 10 min
Knead until smooth and soft; it should feel like an earlobe.
Rest · about 2 h
Covered so it doesn't dry out; relaxed dough rolls and shapes without springing back.
Bake · about 25 min
Puffed with golden-brown spots on both sides.
- Start to finish: about 2 h 35 min. Times are a guide — warmth changes everything; follow the cues.
If something goes wrong
Pale crust
Likely causes
- Oven too cool
- Too little sugar or no milk/egg for browning
- Over-fermented (yeast ate the sugars)
What to do
- Check the oven with a thermometer
- Brush with egg wash or milk
- Shorten the fermentation
Burnt bottom
Likely causes
- Tray too close to the heat
- Dark tray absorbs more heat
- Too much sugar in the dough
What to do
- Bake on the middle shelf
- Double up trays or use a light-coloured one
- Lower the temperature 10–15 °C and bake a little longer
Tough or chewy flatbread
Likely causes
- Dough too stiff
- Not rested
- Cooked too slowly on too cool a pan
What to do
- Add water until the dough is soft and slightly tacky
- Rest 20–30 minutes covered so the gluten relaxes
- Cook on a very hot tawa or pan — quickly
Reviews & corrections
Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.
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