Rezept von Bertrand Larcher: Galette Complète

Der Klassiker mit Schinken, Ei und Käse beglückt und entzückt. Annick

ORIGINALREZEPT von Bertrand Larcher: Galette Complète – Egg, Cheese and boiled ham
Preparation time: 10 minutes
Cooking time: 3 minutes

A crêperie classic, simple and delicious.

The cider pairing: Cyril Zangs, 2012. Complex and structured.

Ingredients for each Galette
150 g buckwheat galette batter
30 g Bordier lightly salted butter
1 organic egg
50 g grated Comté, or other semi-firm cow’s-milk cheese
50 g boiled artisanal ham (without preservatives or colouring)

Preparation
1. Pour the batter onto the heated billig. Swirl with a wooden spreader, then spread with half the butter.

2. Break the egg in the middle of the galette, spreading the white ...