Place a bowl on a scale and add the buckwheat flour, salt, egg, and oil. Then pour in half of the water (250 g) and mix for about 3-5 minutes until there are no lumps. Gradually add the remaining water while continuously stirring until it's well combined.

While you can use this batter right away, it’s best if you allow the mixture to rest in the refrigerator overnight, or for up to 3 days.

When you're ready to cook, place your largest nonstick skillet or carbon steel pan over medium heat and add some oil. Once it's hot (375-400° F/204° C), pour approximately 70 grams of batter onto the bottom quarter of the pan.

If you have a wooden crepe stick, use it to quickly spread out the batter as thinly as possible. If you don't, thin out the batter with some water and use gravity to swirl it to the edges of the pan. Allow it to cook on one side until it's lightly browned and lifts easily from the pan.

Transfer to a plate and continue cooking the remaining galettes.

Place a pan over medium heat. Lightly oil it and add the partially cooked galette, browned side up. Add some small knobs of butter over top. Once it starts to melt, flip the galette to let it crisp.

Crack an egg in the center and break the white for even cooking. When the white is almost set, add shredded cheese, deli ham, and mustard if you like. Continue cooking until the bottom is deeply browned.

Fold the galette's four sides up to expose the egg. Garnish with chives and black pepper before serving. Enjoy!