Galette Complète (Ham, Egg, and Cheese Buckwheat Crêpe)

To make the crêpe batter:

1. Combine all the ingredients (except water) in a blender, and blend until smooth. Cover the batter and rest in the refrigerator for at least 2 hours, or overnight.

To cook the crêpes:

1. When you’re ready to make crêpes, thin the batter with water, using less water for thicker crêpes and more water for thinner ones. I find about 6 tablespoons works well for this amount of batter.
2. Preheat a crêpe pan or large non-stick skillet over medium-high heat. Lightly grease the pan with butter, oil, or pan spray, then pour in enough batter to thinly coat the bottom of the pan (a scant ⅓ cup is good for 8-to-9-inch diameter crêpes); tilt and swirl the pan as you pour the batter to ensure an even coating, or use a crêpe spreader to spread the batter into a thin circle.
3. Cook the crêpe for 1 to 2 minutes on the first side, until it’s golden and lifts from the pan easily. If the pan is hot enough you should yield the characteristic craters on the bottom. Flip it over and cook for another 30 seconds on the second side. Adjust the heat as necessary for even cooking.
4. Transfer cooked crêpes to a plate, stacking them on top of one another, and covering with a towel. (The first crêpe may not turn out as well as the others, similarly to the first pancake in every batch). Crêpes can be stacked with wax or parchment paper in between, and refrigerated or frozen. You will yield 8 (8-to-9-inch) crêpes.

To assemble the crêpes:

1. Heat a large non-stick pan over medium heat. Once the pan is hot, top with a cooked crêpe with the crater-side down. Then top with a slice of ham and sprinkle the grated cheese evenly over the ham. Cook for about 5 minutes until the edges of the galette are crispy and the cheese has completely melted. Adjust the heat as necessary.
2. Meanwhile, heat a small nonstick pan over medium heat. Lightly grease with a little oil, pay spray, or butter. Carefully crack an egg into the pan (or into a small bowl and then transfer to the pan). Season with salt, lower the heat to medium-low to low and cover the pan to let it cook gently for about 2 to 3 minutes, or to your liking.
3. When the egg is done cooking and the galette is heated and crispy on the bottom and the cheese is melted, transfer the fried egg to the assembled crêpe. Fold over the edges of the crêpe to make a square (the melted cheese will help the edges stick down), and carefully slide the crêpe pocket onto a plate. (Alternatively you can slide the crêpe onto a plate first, and then fold over the edges).
4. Top with chives, if using, then serve immediately as is or with a side salad, if desired. Repeat with remaining crêpes and additional filling as desired.

Alternative method (but not my preference–the egg takes longer to cook through):

1. Heat a large non-stick pan over medium heat, and top with a cooked crêpe with the crater-side down. Top with a slice of ham and sprinkle the grated cheese evenly over the ham. Carefully crack an egg into a small bowl, and then pour the egg onto the center of the crêpe, making sure the yolk is centered. Season the egg with salt.
2. Lower the heat to low, and cover the pan with a lid. Cook until the cheese melts, the white of the egg is cooked through, and the bottom of the crêpe is crisp, about 5 minutes or longer if needed. Proceed with the recipe as directed to fold over edges and serve.