Sarrazin Galette

Whisk the buckwheat flour, water, egg, melted butter, and a pinch of salt together into a smooth batter, and let it rest for 30 minutes.

Heat a lightly oiled non-stick or crêpe pan over medium heat and pour in a ladle of batter, swirling to coat thinly.

Cook for 1-2 minutes until set, then add a slice of ham and a scattering of grated cheese.

Crack an egg into the centre of the galette.

Fold in the edges to form a square, leaving the egg yolk visible, and cook until the white is just set.

Repeat with the remaining batter and serve hot.