Buckwheat Galette With An Egg

The first time I went to Paris was with my family, when I was in the 9th grade. We traveled with a tour group called Globus and each got a bright red bag and a seat on the double decker bus, which promptly made stops at every landmark, but only stayed so long. I could have subsisted on crepes au sucre while in Paris, if I had my way. A savory crepe was nowhere near my radar. To this day, I must admit that I will order a crepe with Nutella or lemon sugar over one with ham and cheese on 99.9% of all occasions. My crepes are something of a legend amongst friends who have visited and been forced (forced!) to eat the breakfasts that I prepare for them. On many of these occasions, I bust out my trusty crepe pans and whip up a batch. I then lay out a spread of jams, honey, fruit and sugar to go along with them. When we make crepes at my parents' house, there is often a container of caviar for those craving the savory. I have made strides in my savory crepe consumption--mainly fueled by my deep love of cheese and caviar. I have also decided that it's time to experiment with my crepes. Armed with a bagful of buckwheat flour, I set out to make a different kind of crepe: a galette (a French buckwheat crepe). I was also ready to improve upon my experiments with eggs and try making a savory galette topped with an egg. It seemed like it would be kind of tricky at first, and I was prepared for burned fingers, but ultimately, my little experiment turned out quite well--and led to some lovely pictures. I adapted a recipe by my favorite blogging Francophile, David Lebovitz. I used lower fat milk, whole wheat flour, and halved the whole recipe. Lastly, I added a fun touch: an egg in the middle. One thing to keep in mind--this recipe requires some thinking ahead: you'll need to whip up the batter the night before making it. But don't worry, it'll only take you five minutes. The real work comes in the morning.