Complete cake, classic buckwheat recipe garnished

The complete Breton pancakes with white ham, cheese and an egg as traditionally ingredient. I explain everything to you.

With these three ingredients, you get A tasty and generous cake. Served with a green salad (and a raw cider bowl!) You have a dish there Nourishing well balanced but not too rich.
A dish therefore complete, inexpensive and super fast to prepare.

The ingredients

Galettes with buckwheat flour

The base of this garnished pancake is a buckwheat flour, also called black wheat flour. No mistake, buckwheat is not a plant from the same family as wheat. It is gluten -free and rich in nutrients, which makes it a healthy choice for a pancake.

There are a multitude of cake basle recipes, with just buckwheat flour and water as I do, or with the addition of a little wheat flour (tender wheat flour), egg, dairy … Buy your pancakes in the trade or make the house. I give you lots of information and my advice for successful buckwheat pancakes in a dedicated article with the recipe of course.

White ham

Use white ham in thin slices cut into strips to have pieces everywhere on the cake ; or a thicker ham cut down in small dice.
Choice, depending on what you have. What I just recommend is not to leave the whole edge but to cut it so that there is ham everywhere.

Egg

Break an egg on each pancake first before putting the other garnishes, the ingredient must cook the most. Ideally use very fresh eggs because as we do not want to overflow the cake and we want a well -flowing yellow that will bind to other ingredients when you eat the cake, we will just cook what you need the egg, but not too long.

Forming

Choose the cheese you prefer: Comté, Emmental, Gruyère… Cheese can be grated or cut into thin strips or slices. Not too large, we want the cheese to melt in the pancake.

A touch of crème fraîche

This is my personal touch. I do not know if in Brittany we add cream but as the crème fraîche is one of the basic ingredients of Breton cuisine, I do not think to make any culinary missteps! Or is it a Norman variant of the complete Breton cake?

Truck of joke, I add a few spots of thick or semi-thick crème fraîche here and there as soon as I turned the pancake after cooking the first side, and before adding the ingredients of the garnish. This adds soft to the pancake and avoids either having to put too much cheese or the pancake is a little dry.

This is of course optional.

In what order to put the ingredients

It’s a bit of your choice, we are not on a difficult dish so do just like you prefer but what I personally recommend is:

1. If you make your homemade pancakes: Cook your pancake on the first side and as soon as the edges easily peel that you can turn it over, do it and garnish there.
2. If you use GALETTES EU MANAGER (whether purchased in supermarkets, at the market or even certain crêperies that sell it): butter your stove, arrange the pancake and garnish it immediately without even turning it.

You can use two stoves to make your 4 pancakes in two batches, This will avoid waiting for the last ones and the former eat a little cold. It’s good when the cheese is still melting.

• Prepare all your ingredients because it goes fast.
• First put a little fresh cream here and there
• Break the egg By having it in the center. Possibly tilt your stove a little in several directions so that the white is better distributed.
• Then Put pieces of white ham everywhere all around the egg
• Then Drunk generously with grated cheeseavoiding covering the egg yolk.
• Cook gently until the egg is cooked, then fold the edges, I explain it below, and serve.

How to fold the cake

The last step is to fold the cake. To do this, You have to take the edges of the pancake and fold them towards the center.
It is important not to fold the cake too much by pressing strongly on the folded edges to prevent it from breaking by letting the garnish escape or that you break the egg yolk.

The most classic folding is in four to obtain a square shape as in the photos. You can also triangle folding three sides. You can of course serve your pancake as it is, flat on a large plate but then no room for the salad or the raw vegetables that you will have to serve in a bowl next to it.

There are a multitude of possible folds, I am preparing a tutorial to show you the field of possibilities. There is something to have fun and amaze.
All the folds that I show you in this article and video can not be used for this recipe, however, because we do not want to damage the egg which is at the heart of the presentation.

Vary the fillings

We will no longer be on a classic complete cake, but as always in the kitchen, from a base there are tons of adaptations to imagine. Vary:

• cheeses by choosing Fromage that melts well. Why not goat,,
• Choose bacon or raw ham instead of ham, even salmon,
• Add vegetables Previously pan -fried like mushrooms, the leek fondue, an onion compote…
• …

So here is my full -time, cooked pan, and pancake -cooked pancake recipe.

There are of course lots of possibilities when it comes to pancakes, I invite you to read my article to inspire you and find lots of suggestions for your future pancakes.