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Buckwheat Galettes with Eggs, Cheese, and Ham (Wheatless & Gluten Free)

Wheat-Free & Gluten-Free – Uses buckwheat flour, which is naturally free of wheat and gluten. Simple Ingredients – A few wholesome pantry staples create a delicious dish. Versatile & Filling – Perfect for breakfast, brunch, or a light dinner. Quick to Make – Ready in under 30 minutes. Comfort Food – Savory, satisfying, and kid-friendly.
Print Recipe
Ingredients Equipment Method

Ingredients
  

  • 1 cup buckwheat flour
  • 1 1/4 cups water
  • 1 egg + extra for frying
  • Pinch of salt
  • Butter or oil for cooking
  • Cooked ham slices
  • Grated cheese such as Gruyère or cheddar
  • Eggs for serving

Equipment

  • Mixing bowl — to combine the batter ingredients.
  • Whisk or fork — for blending the batter until smooth.
  • Non-stick skillet or crepe pan — essential for cooking the galettes evenly and preventing sticking.
  • Spatula — to carefully flip the galettes without tearing.
  • Ladle or measuring cup — to portion the batter for consistent-sized galettes.
  • Plate or serving dish — to transfer finished galettes.
  • Optional but helpful:
  • Small pan or brush — for greasing the skillet with butter or oil.
  • Covered pan or lid — to cover the galette while the egg cooks and cheese melts.

Method
 

  1. In a mixing bowl, whisk together buckwheat flour, water, 1 egg, and salt to make a smooth batter. Let it rest for 10 minutes.
  2. Heat a non-stick skillet or crepe pan over medium heat and lightly grease with butter or oil.
  3. Pour a small ladle of batter into the pan, spreading it thinly to form a large, thin galette.
  4. Cook for 2-3 minutes until edges lift and bottom is golden, then flip carefully.
  5. Place a slice of ham and some grated cheese on one half of the galette. Crack an egg onto the other half, cover, and cook until the egg is set and cheese melted.
  6. Fold the galette in half over the filling, transfer to a plate, and repeat with remaining batter and fillings.
  7. Serve warm.