In short: You pour buckwheat galette batter onto the smooth plate of the raclette grill to make crispy mini galettes. Everyone fills their own at the table with ham, mushrooms, a quail egg and raclette melted in the pan.
📲 The video that inspired this recipe
Chef’s tip
Brittany and Savoy have more in common than you’d think: a climate that keeps you at the table, a passion for butter and a natural distrust of light meals. This recipe brings them together on the plate of your raclette grill. Buckwheat brings its toasted hazelnut flavor, raclette its salty meltiness, and the whole lot disappears faster than you can pour the batter.
The only trap is impatience. A galette flipped too early tears, and a plate that isn’t hot enough gives you a limp, sad pancake. Let the grill heat up for a good ten minutes, sacrifice the first galette (it’s tradition, and the cook gets to eat it), and then the rhythm comes all by itself.
| Prep time | 20 minutes |
|---|---|
| Batter resting time | 1 hour |
| Cook time | 30 minutes |
| Total | 1 hour 50 minutes |
| Servings | 4 people (about 20 mini-galettes) (adjustable) |
| Difficulty | Easy |
Ingredients (for 4 people)
- 250 g buckwheat flour
- 1 egg
- 55 cl cold water
- 5 g fine salt
- 20 g melted salted butter, plus a little for the plate
- 4 slices of cooked ham
- 12 quail eggs
- 400 g sliced raclette cheese
- 150 g white button mushrooms
- 1 onion
- 1 knob of butter for the skillet
- A few sprigs of chives
- Freshly ground black pepper
Preparation
- Make the batter. Mix the buckwheat flour and salt in a mixing bowl. Make a well, crack the egg into it, then add the water little by little, whisking to avoid lumps. Add the melted butter.
- Let it rest. Cover and let the batter rest for at least 1 hour in the refrigerator. Whisk it before using: it should have the consistency of light cream.
- Prepare the filling. Slice the onion and mushrooms, then sauté them for 8 minutes in a skillet with the knob of butter. Cut the ham into squares and snip the chives.
- Preheat the grill. Heat the raclette grill for 10 to 15 minutes. Grease the smooth plate with a paper towel soaked in melted butter.
- Cook the mini galettes. Ladle 2 tablespoons of batter onto the plate and spread it into a circle with the back of the spoon. Cook for 1 to 2 minutes, until the edges turn golden and lift away, then flip for 30 seconds.
- Cook the eggs and the cheese. Crack the quail eggs straight onto the plate, next to the galettes, and cook them for 2 minutes. Meanwhile, melt the cheese in the raclette pans for 3 to 4 minutes.
- Fill and serve. Top each galette with ham, mushrooms and a quail egg. Spoon the melted raclette over, add pepper, sprinkle with chives, fold and enjoy right away.
The chef’s tips
- Make the batter the day before: buckwheat gains flavor after a night in the cold. Add a splash of water on the day if it has thickened.
- Grease the plate every two or three galettes, not every time: too much butter fries the batter instead of searing it.
- Crack the quail eggs into a cup before tipping them onto the plate. Their shells are tough and the bits love to end up in the galette.
- Keep cooked galettes on a plate under a dish towel if you make a batch ahead: they stay soft.
Variations
- Mountain version: replace the ham with pan-fried bacon bits and add diced cooked potatoes.
- Smoky version: use smoked raclette and a slice of smoked salmon, with a drizzle of lemony cream.
- Sweet version: classic wheat crepe batter, then apples sautéed in salted butter and a touch of caramel. The cheese stays in the cupboard, for once.
Which wine to serve?
Buckwheat galettes love crisp white wines: a Jacquère from Savoy, a Chasselas or a Fendant from Valais refresh the palate between two bites of cheese. For a Breton wink, a dry farmhouse cider also makes an excellent companion.
Frequently asked questions
Can I use a ridged plate for the galettes?
It’s not recommended: the batter runs into the grooves and the galette tears when you flip it. A smooth or reversible plate is much better suited.
Can I replace buckwheat with wheat flour?
Yes, with a classic wheat crepe batter. The result is milder and better suited to kids or sweet versions.
Are buckwheat galettes gluten-free?
Buckwheat contains no gluten, but some flours are produced in facilities that also process wheat. Check the label on the package if you’re cooking for someone with an intolerance.
🧀 The right grill: the 3-in-1 raclette crepe maker (pans, grill and crepes), our comparison.
Read also: Making galettes with your raclette grill
