How to Make Galettes Complètes (Buckwheat Crepes with Ham, Egg, and Cheese)
Host Julia Collin Davison cooks a French staple, Galettes Complètes (Buckwheat Crepes with Ham, Egg, and Cheese).
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I love this whole recipe. They only problem I have is I don’t care for runny yolks. Offhand, the only solution I can come up with is to make and fold the crepes, cook the egg separately and then place it into the folded crêpe. You could still bake the whole thing together. It defeats the purpose of the method but…any other suggestions?
Thanks. Will definitely have to try these.
in Brittany no milk is used for gallete batter rather water. this does not look like a galette more lika crepe made out of buckwheat flour
It drives me nuts that they use a scale, then give the weights in Imperial measurements. What the hell is 3 and three/eighths ounces?
Wrong
ar we in the 16th Century with the mesures?
That spatula. I need it in my life.
Merci 👍
For those who have to follow a gluten free diet, is there anything we can substitute for the wheat flour?
Just made this and omg it is amazing!! Only thing I did different was added some salt and pepper to the egg for some more flavor. A sauce i think would be lovely over this – a suggestion i read in the comments was hollandaise! That would be delightful.
Have scale, measure in… ounces?
Yum—would love to try this. Will need some buckwheat four!
Do your weight measurements in metric. Or better, do everything in metric
Thought they were pronouced, crapes.. She's saying it like kreps
LINK TO SPATULA PLS
Not true, not true, not true,! You can absolutely make gallettes with only buckwheat flour, and the original French recipes usually only use buckwheat flour. Look through YouTube and you will find dozens of recipes and videos for galets using only buckwheat flour. They do not fall apart! If they are done correctly.
The best part is the smile on the spatula!! 🙂
Those were way over cooked
😋👍🏻
I've made many failed crepes over the years. Excited to try this.
Great! Without the cheese, these are also a traditional East Frisian breakfast, usually served with lettuce dressed with a sour cream, lemon, and onion dressing.
I find buckwheat crepe batter is best if left over night in the fridge.
Love these. Only change I make is add salt and pepper to the egg and sometimes serve it with hollandaise sauce!
This isn't the right way to cook them (I'm French). Cook them opened with butter in a pan, and only close them once the cheese has melted and the egg white is cooked. By then the crêpe will be crispy and not soaggy like yours.
I was trying to remember this recipe and realized it could be.
1-2-3-4 Crepe recipe.
1x Cup flour
2x Cups milk
3x Eggs
4x tbs of butter.
😁😁😁😁😁 can’t wait to try.
I will get my own Erina Nakiri with this recipe?
Hey I'm from Austria and i know crepe to be way thinner…are they thicker because they are buckwheat crepe? Love the video!
I love how it looks like a regular cooking show but it has like nuggets of alien technological information.
The smiley face spatula makes me laugh!
Dude, I am so hungry! I watch these videos because they calm my anxiety. Not because I will ever cook anything haha. I always end up so damn hungry! These look so delicious!
These look wonderful😋
I love buckwheat flour for pancakes too. To me with the butter & maple syrup a buckwheat pancake tastes chocolaty. I am not even a huge fan of chocolate but buckwheat pancakes hit the spot with zero guilt.
I'll definitely be trying these crepes and soon. Great, easy recipe. Thanks Julia☺
Nonstick means teflon in the brain. Need a healthier technique.
I made these for Mother's Day, and my mom loved them. Thanks, Julia!
Mais personne ne fait des galettes comme ça!… (75-25 flour ratio? milk??? 3 eggs??? butter in the dough??? Galettes in the oven???)