Galette Complete (Savory Crepe Recipe)
Galettes are the savory version of a crêpe. Une galette complète, also known as crêpe jambon-œuf-fromage is a version filled with ham, eggs and cheese. I decided to have a little fun and made my version with smoked beef sausage, emmental cheese and sunny side up quail eggs.
We make crêpes at least once a month. It's my way of having a lazy day. The girls make the crepe batter themselves, following the instructions to a "t". Everyone gets involved with the measuring of the ingredients and the mixing, even the little ones. If you have kids, this meal is the perfect way to get them interesting in cooking, and everyone can reap the benefits.
Ingredients
Yields: 10 crepes
10 crêpes, omitting the sugar3 tablespoons unsalted butter
30 quail eggs
10 ounces cold cuts / preserved meats (see tips), sliced
10 ounces emmental cheese, shredded
1 teaspoon salt
½ teaspoon black pepper, freshly ground
3 tablespoons flat-leaf parsley, chopped
Directions
Crack 3 quail eggs at a time in a small bowl. Set aside.
Place your crêpe pan (or any flat pan) over medium heat. Grease it with a little butter using a silicone brush. Re-heat the crêpe in the pan for a minute. Lower the heat and flip the crêpe. Sprinkle with cheese; that way the melted cheese will seal the pores in the crêpe. Cover with slices of cold meat. Pour in 3 quail eggs. Season with salt and pepper. Sprinkle more cheese. Cover with a lid and cook over low heat for about 2-3 more minutes.
Check for doneness of the eggs and make sure the cheese is melted. Using a spatula, fold the edges of the crêpe in on all 4 sides by about 2 to 3 inches; this leaves the quail eggs exposed. Sprinkle with parsley.
Repeat the same procedure with the remaining crêpes.
Crêpes are traditionally served with apple cider served in stoneware cups and sweet crêpes sprinkled with granulated sugar for dessert.
Bon appétit!
Tips
The longer you let the batter rest, the better. It will still be good after 2-3 days in the refrigerator.
The first crêpe is never perfect. You might want to thin the batter with more water if the crêpe turns out too thick.
The best spatula to flip crêpe is the one from Ikea. It's long, flat, heat resistant and gentle on non-stick pans. And it's inexpensive 
.
I used smoked beef sausage. You can use your favorite charcuterie meat (preserved meat).
You can find quail eggs at the Asian market. 10 eggs cost $0.99. You could substitute 1 chicken egg for 3 quail eggs.
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