Buckwheat Pancakes Filled with Breton Cheese and Ham

Name: Buckwheat Pancakes Filled with Breton Cheese and Ham (Galettes Bretonnes au Fromage et au Jambon)
Yield: Makes 6 Light Main-Course Servings
Cuisine: France
Ingredients: 1 cup [120 g] buckwheat flour; 2 large eggs; ½ teaspoon salt; ¾ to 1 cup water [180 ml to 240 ml], or more as needed; 1 tablespoon softened butter, plus 1 to 2 tablespoons cold butter; 1 tablespoon softened butter, plus 1 to 2 tablespoons cold butter; 6 thin slices cooked ham, cut into strips about ¼ inch [.5 cm] wide and 2 inches [5 cm] long; 1½ cups [225 g] coarse-grated Gruyère or other full-flavored cheese; 1½ cups [225 g] coarse-grated Gruyère or other full-flavored cheese

Galettes Bretonnes au Fromage et au Jambon

Preparation info

Makes
6
Light Main-Course Servings

Difficulty
Medium

Appears in

Glorious French Food

By James Peterson

Published 2002

About

Ingredients

1 cup [120 g] buckwheat flour
2 large eggs

Europe
France
Main course
Mediterranean

Method

Put the buckwheat flour in a bowl with the eggs, the salt, and ½ cup [125 ml] of the water and work the mixture with a whisk until smooth. Stir in another ¼