Ingredients

• 150 g Buckwheat flour
• 2 (for batter) + 4 (for filling) Eggs
• 300 ml Milk
• 50 ml Water
• 1 pinch Salt
• 40 g (melted for batter) + 20g (for cooking) Butter
• 1 thick slice per galette Cooked ham
• 60 g per galette Quebec cheese (mild Cheddar, Le Migneron)
• 200 g Fresh or frozen cranberries
• 50 ml Maple syrup
• 1 tsp Orange zest

Instructions

1. 1

   Prepare the galette batter: In a large bowl, mix the buckwheat flour and salt. Make a well, crack the two eggs into it, then add the milk, water, and melted butter. Whisk until a smooth, lump-free batter is obtained. Let rest for 30 minutes at room temperature.

2. 2

   Prepare the cranberry compote: In a small saucepan, combine the cranberries, maple syrup, orange zest, and water. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until cranberries burst and the compote thickens. Let cool slightly.

3. 3

   Cook the galettes: Heat a crêpe or galette pan (about 24 cm) over medium heat. Lightly grease with butter. Pour a ladleful of batter and tilt the pan to evenly coat the bottom.

4. 4

   Fill the galette: When the edges begin to brown, crack one egg into the center of the galette. Arrange diced ham and cheese around the egg. Cook until the egg white is set and the cheese is melted.

5. 5

   Fold and serve: Fold the edges of the galette towards the center to form a square or octagon around the egg yolk. Remove from the pan and serve immediately with a generous portion of cranberry compote. Repeat for the remaining galettes.