Galette de Sarrasin | French Savory Buckwheat Crepe

Put the buckwheat flour and salt in a wide bowl and make a well in the center. Crack in the egg. Gradually pour in the water, whisking from the outside inward; adding it all at once will create lumps. The batter should flow and be slightly thicker than whole milk.

Heat a wide, flat skillet well over medium-high heat and lightly grease it with butter absorbed into a paper towel. Pour a ladleful of batter into the center and swirl the pan or spread it with a wooden spreader to make it as thin as possible. The first galette is always a test; use it to adjust the heat.

When the surface of the batter turns matte and the edges begin to release from the pan, flip it with a spatula; this takes 60–90 seconds. Cook the other side for only 30 seconds; this will be the filling side and will go back over the heat. Stack the cooked galettes and keep them under a clean cloth.

Return a galette to the pan. Sprinkle a handful of grated cheese in the center and crack an egg right in the middle. Gently spread the egg white with a spoon so the yolk stays centered. Fold the four edges inward to form a square frame, leaving the yolk exposed in the center.

Slide a small pat of butter around the edge, cover the pan, and cook for 2–3 minutes, until the egg white is fully set while the yolk remains runny. If you do not have a lid, cover the pan with a plate. Grind black pepper over the top, sprinkle with chopped green onion, and serve immediately.