Makes 3 big or 6 small filled Galette:

Ingredients for the Galette:

2 Eggs
1 Cup of Buckwheat flour
Water
Salt Pepper
Chives, chopped

Ingredients for the Filling:

2 hard-boiled eggs, chopped
1 Avocado, diced
60g Bacon pieces
100-150g Chicken breast
10 Cherry Tomato, halved
Roquefort Cheese
Iceberg salad
Onion sprouts

Dressing:
1 Tsp. Mayonnaise
1 Tsp. Mustard
2 Tbsp. Olive Oil
1 Tsp. white Balsamico
Pepper
Salt

Fist prepare the Cobb Salad filling. Break little pieces from the Iceberg Salad and wash them. Break the cheese in little pieces, Fry first the bacon bits, then the chicken pieces. Prepare the halved Tomatoes, diced Avocado and eggs on a plate.

Stir all the ingredients from the salad Dressing in a little bowl.

Then take a larger bowl and but in the buckwheat flour, eggs, salt and Pepper and a little bit of Water. Start mixing it well and add more water to it until you reach a liquid mixture. The Galette should be very thin. Then at the end you add the chopped chives to it.

Put a little bit of butter or Oil in a frying pan and heat it up. Poor 1/3 of the batter in the frying pan and fill the bottom of the pan with the batter. Turn the heat on medium high. Cook every side well (Takes on every side about 2 minutes)

Put the Galette on a plate and fill it with the ingredients of the cobb salad, by making stripes of every ingredients. At the end you sprinkle the dressing over it and fold one half over. Decorate with sprouts.