For the batter:
*1kg organic stone-ground buckwheat flour. If you are using an electric billig, replace 10 to 20 per cent (at the very most) of the buckwheat flour with plain flour.
*1 litre and 500ml filtered water
*30g coarse grey sea salt
For the confit potatoes:
*1 kg Saint-Malo potatoes (or good-quality new potatoes)
*1 bottle olive oil
*3 garlic cloves, halved
*2 sprigs fresh rosemary
*2 sprigs fresh thyme
*Sea salt and freshly ground pepper
For the galette:
*1 country sausage
*150g buckwheat galette batter
*60g confit potatoes
*40g mushrooms, sautéed in butter
*15g grated raclette cheese
*1 tsp lightly salted butter
*Freshly ground pepper
Method for the batter:
1. Pour the batter onto the heated billig. Swirl with a wooden spreader, then spread with half the butter.
2. Break the egg in the middle of the galette, spreading the white around to separate it from the yolk. Add the grated cheese and top with the ham.
3. Fold the galette into a rectangle and let cook for 3 more minutes. Spread with the remaining butter and serve.
Method for the galette:
1. To make the confit potatoes, preheat the oven to 180°C (350°F/ gas mark 4). Wash and drain the potatoes, unpeeled. Place the potatoes in a saucepan, covering them completely with olive oil.
2. Add the garlic, thyme and rosemary. Bake in the oven for 1 hour. Pour off excess oil and season with sea salt and pepper.
3. Cook the sausage on billig until cooked through. Set aside.
4. Pour the batter onto the heated billig, swirl with a spreader. Add the sausage, confit potatoes and mushrooms.
5. Sprinkle the galette with grated raclette cheese. Cover the galette and cook until the cheese melts. Fold in the edges to make a square. Butter the outside and transfer to a plate. Season with freshly ground pepper to taste.
More from Crepes and Galettes Crepes and Galettes: From the Breizh Cafe by Bertrand Larcher (Jacqui Small, £20).