The Galette Complète Pliée is the canonical Breton galette: a buckwheat galette folded around ham, cheese, and an egg, with the fold itself being the defining move. A thin buckwheat batter is poured on a hot cast-iron crepière and cooked until it sets. Gruyère and a slice of ham go down on the surface, an egg is cracked into the centre, and once the white has just set the four edges are folded inward toward the middle, leaving the barely-set yolk visible in the open square at the centre. The word complète names the full set of ham, cheese, and egg; pliée names the fold. It is a sandwich assembled and closed in a single pass on the hot iron.
The fold is what makes it a sandwich rather than a topped pancake, and the timing is the craft. The egg has to set enough to hold when the galette is folded but stay loose enough in the yolk that it runs slightly when cut, which gives the sandwich its own sauce. The buckwheat brings a nutty, faintly bitter base that keeps the ham and melted gruyère from going flat, and the heat of the iron does the cheese-melting and the egg-setting at the same time, so the structure is held together by the bread, the cheese, and the egg all at once. It is plated flat and eaten with a knife and fork, never wrapped for the hand, and it is served straight off the crepière while the edges are still crisp. Cider is the standard accompaniment.
This is a Brittany dish, and the complète is the base case from which the other named galettes branch by swapping the filling. The variations keep the buckwheat wrapper and the fold and change what sits in the centre: andouille in one corner of the region, a grilled sausage in another, a lighter wheat-flour crêpe for the sweet versions. Those relatives, the savory galettes and their crêpe cousins, are gathered under Crêpe & Galette Salée, and the Galette Complète Pliée is the one the rest of the family is measured against.