Gallet-complect

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Today we have: Galette Complette

Galettes are traditional Breton buckwheat pancakes, and a galette-complette is a galette baked with a filling, a rather light and yet very hearty dish, perfect for breakfast. The filling in a galette-complette can be anything, usually it is different combinations of components such as eggs, cheese, ham, mushrooms, seafood, tomatoes, caramelized onions. The standard option is ham, cheese, and a soft-boiled egg. That's the one in the picture, and that's the one I'll talk about. No one prevents you from using any other cooked meat instead of ham (even a cut-up chicken cutlet - or just a boiled breast, just to compensate for its dryness with something), or mushrooms, or cheese; the egg can be cooked to a dense yolk or replaced with something, too. The recipe allows for these variations.

For about five cookies you will need:

- 100 g buckwheat flour;

- 30 g of wheat flour (if you want, you can do without it, it does not make a difference - then the recipe will be gluten-free, especially if the filling will be without ham);

- 1 egg (if you double or triple the number of servings, do not put more eggs, one egg is enough for 1.5 liters of water; cookies are not very flaky);

- 1 tsp. vegetable oil;

- pinch of salt;

- about 400 ml water.

For the filling:

- 5 eggs (the size depends on the diameter of the pan; for a special pancake pan you need selected, for a standard wide pan are better suited to the first grade);

- 10 slices of ham;

- 5 tbsp. grated cheese;

- salt (and other spices if desired; I, for example, often sprinkle thyme and pepper).

For frying we will also need vegetable oil.

Time needs about an hour, buckwheat pancakes do not bake quickly.

Process:

- Mix flour and salt, pour 300 ml of warm (not hot) water, mix thoroughly. You will get a mush. It should be left for at least half an hour to let the buckwheat flour swell. (If the morning time is expensive, you can make this preparation before going to bed and leave it in the fridge overnight). After that, introduce the egg and butter, whisk lightly. Now you need to bring the dough to the desired consistency, adding gradually the remaining water (you may not need all of it). The dough won't pour, there's no gluten in buckwheat flour, and a little wheat flour doesn't really help. The dough should be about the thickness of a low-fat sour cream. Let stand for a while (the time, during which we prepare the stuffing and warm the pan, is enough).

-Prepare the stuffing: wash the eggs, cut each slice of ham in half lengthwise, put the cheese and salt closer (you will have to act quickly). Heat the frying pan well at maximum temperature (I cooked on an electric stove, with gas, perhaps medium heat will be enough).

- Pour oil into the frying pan (or grease, if the pan allows). Put 3-4 tablespoons of dough, smooth it out. There are special rollers for this, but you can do with a spatula and the back of a spoon. In a suitable pan, with the right heat (and with some skill), the batter will spread thin and smooth, with small holes. I only get this way on a pancake pan, the dough tears in the pan. It's okay, we even out as much as we can, then pour some more batter into the imperfections, and even out the final pancake. The pancake will be thicker than the Breton, but they are trained since childhood, they make pancake competitions :)

- Next, a little patience: the pancake should bake. Even at maximum heat, it took me about a couple of minutes. The pancake baked, if browned and began to dry.

-Lay the filling (the pancake should not be turned; here it is important to say that the turnover of galettes without stuffing requires or put more wheat flour in the dough, or bake more skillfully, otherwise the dough will tear - for the same reason, an egg or cheese, further binding the middle of wrap-coat, more reliable than a handful of mushrooms, for example). For 2-3 centimeters from the edge of the square put four half slices of ham. If the edges of the slices do not close, pour cheese in the empty spaces - this is needed to hold the protein. Break an egg in the center of the ham well and quickly wrap the edges of the pancake inward with a spatula (to turn out about as in the photo), press lightly. If the pancake baked well, the edges will not come off in the process. After that, it remains to salt and sprinkle the pancake with cheese and cover the pan with a lid. The galette combo will be ready when the egg reaches the desired hardness. It's just like scrambled eggs.

-Take the pancake out onto a plate. The easiest way to do this is with two flat spatulas.

Bon appétit!

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