Buckwheat Crêpes with Ham, Gruyère and a Fried Egg

Wed, 12 Nov 2025 08:00:00 +0000

There is a reason the buckwheat galette is the unofficial national breakfast of Brittany, and it has everything to do with what happens when you crack an egg into the centre of one. The thin, lacy, faintly nutty pancake crisps at the edges, the Gruyère melts into ropes, the ham warms through, and the yolk sits there glossy and waiting to be broken. My one small twist is browning a knob of butter in the pan before the second side cooks, which gives the galette an extra toasty depth and beautifully crisp, frilly edges. It is a proper, satisfying brunch that happens to be naturally gluten-free in its truest form.

Crêpes - Tag - vo.rs

Buckwheat Crêpes with Ham, Gruyère and a Fried Egg