Does anyone have a recipe for an authentic French Galette (maybe from Angers)?

Question

When I was in Angers, France a few years back, I had this crepe like thing called a Galette, and people told me it was made with buckwheat flour (mine was stuffed with ham, cheese, and I think something like a marinara sauce). I have searched for a recipe (including at foodnetwork.com), and also for a restaurant serving them, but the American version is something totally different. Hopefully someone will know the right recipe!

Answer 1

A galette is a savoury buckwheat crêpe, a type of pancake from the French region of Brittany. Unlike the crêpe, however, the galette is cooked on one side only.

The galette is frequently garnished with meat, fish, cheese, salad or similar ingredients. One of the most popular varieties is a galette covered with grated gruyère cheese, a slice of ham and an egg, cooked on the galette. In France, this is known as a galette complète (a complete galette). A hot sausage wrapped in a galette (called a galette-saucisse) and eaten like a hot dog is also becoming more and more popular.

Galette super-complète
(makes 4)

For the galettes:
175 g buckwheat flour
1 egg
400 ml cold water (preferrably sparkling)
20 g melted butter (salted)
1 generous pinch of salt
salted butter for frying

For the filling:
4 tbsp chopped onions
4 tbsp chopped mushrooms
8 tbsp grated Emmental cheese
8 tbsp chopped tomatoes
8 slices thinly sliced smoked ham (I used Brunswick)
4 eggs
some oil
crushed pepper

Prepare the dough at least 2 hrs ahead.
Combine the buckwheat flours, butter, egg, water and salt in a mixing bowl and whisk with a fork until combined thoroughly to form a smooth and very runny dough. Cover and leave to rest in the fridge for at least 2 hrs.
Take out of the fridge and beat the dough with a fork for at least 10 minutes. The longer you beat it, the more it will be airated and the thinner your dough will turn out to be.
Fry the galettes in batches using a 30 cm skillet (crêpes pan, if you have one) - heat a little bit of butter, then add a ladle of dough, making them as thin as you possibly can. If you're incredibly talented, the dough will probably yield 6-8 galettes, a "normal" first-timer will probably succeed 4... don't dispair and always remember the French saying: "La première, c'est pour le chien!" ("The first one's for the dog") Fry on both sides until golden brown and reserve.
Heat a little bit of butter in a pan, add the chopped onions and fry until starting to brown. Add the mushrooms and fry until soft. Reserve.
When you're ready to serve, heat the pan and add a galette. Sprinkle with 2 tbsp cheese, spread a quarter of the mushroom/onion mix on top, add 1 tbsp tomatoes, cover with 2 slices of ham and fold the galette on three sides to form something ressembling an envelope.
Meanwhile, in another pan, heat some oil and fry the 4 eggs until the whites have set.
Top each galette with a fried egg, sprinkle with pepper and serve with a salad on the side.

Answer 2

French Galette Recipe

Answer 3

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Answer 4

what is the recipe for the sauce please

Answer 5

I have had good luck finding recipes for just about anything at recipezaar.com