2 tablespoons melted butter, plus extra for greasing
1 cup shredded Gruyere
4 slices ham
Chopped chives, to garnish
In a large bowl, mix together the buckwheat and plain flour. Add a pinch of salt and make a well in the center. Pour the eggs into the well and mix to combine. Pour the milk into the batter a little bit at a time to avoid any lumps forming, then mix in the melted butter. Set aside to rest for 30 minutes.
When ready to cook, melt some butter in a crepe pan and pour in enough batter to cover the base of the pan thinly. Cook until the top of the pancake starts to set and then sprinkle in some cheese. Top with slices of ham and one fried egg, then fold the sides in to form a square shape. Cook until the cheese is melted and the bottom of the galette is crispy. To serve, sprinkle some chives on top and finish with a grind of black pepper.