Galette bretonne with buckwheat

Mix the flour with the salt in a food processor (by hand or better in a food processor). Add the egg and mix until well blended. Stirring constantly, add the water progressively. Mix until you obtain a light dough without lumps.

Let the mixture stand for at least 30 minutes in the refrigerator.

Melt the butter and spread a pinch of it in a frying pan over medium-high heat, using a brush or paper.

Add about 100 ml of mixture to the pan, stirring it so that it covers the entire bottom. When it is cooked on the bottom (a minute or so) turn it over.

While the other side is cooking, pour the mozzarella leaving a hole in the middle, where we will add the egg. Season with salt and pepper and with the help of a spatula spread a little of the egg white to the outside. Cover until the egg is cooked to your liking.

Around the egg, add the rest of the ingredients as you like (ham, avocado, spinach, parmesan, turkey, salmon...).

To finish, fold the sides of the circle and serve. Enjoy Realfooder!