Galette Complète

Instructions

1. 1
   To get things started, prepare your batter: whisk the buckwheat flour and coarse sea salt together in a large mixing bowl. Create a hollow well right in the center.
2. 2
   Crack the single egg into the well and pour in the cold water bit by bit. Whisk vigorously starting from the center outward until a completely smooth, lump-free batter forms.
3. 3
   Beat the batter aggressively for an extra minute to aerate it. Cover the bowl with plastic wrap and chill in the refrigerator for at least 2 hours (leaving it overnight is ideal to fully hydrate the flour grains).
4. 4
   Before cooking, pull the batter from the fridge and give it a stir. If it feels overly thick or gloopy, stir in a tiny splash of extra water until it reaches the consistency of light heavy cream.
5. 5
   Heat a crepe pan or a wide, flat non-stick skillet over medium-high heat and brush it generously with the melted salted butter.
6. 6
   Ladle a portion of batter right into the center. Immediately use a T-shaped crepe spreader or tilt the pan swiftly in a circular motion to coat the surface in a paper-thin layer. Cook for about 2 minutes until the outer edges turn crisp, lacy, and lift up easily from the pan.
7. 7
   Carefully slide a long spatula underneath, flip the galette over, and turn the stove heat down to medium-low.
8. 8
   Immediately scatter a healthy handful of shredded Gruyère cheese over the center and lay a folded slice of ham right on top.
9. 9
   Crack an egg carefully onto the ham. Using the tip of a fork, you can gently spread out the egg white across the ham surface so it cooks faster, making sure to leave the central yolk fully whole and undisturbed.
10. 10
    Cook for 3 to 4 minutes until the egg white is completely set and opaque, and the cheese underneath is gooey and melted.
11. 11
    Using your spatula, fold all four round edges of the crepe inward toward the center to create a neat square package, showcasing the bright egg yolk in the middle just like in the file "Galette Complète.png".
12. 12
    Carefully slide the finished galette onto a warm serving plate, finish with a turn of cracked black pepper, a tiny sprinkle of extra cheese, and fresh parsley, and serve roaring hot.