When the galette is fully cooked on one side, flipped and just about cooked on the other side, you can add the filling, spreading it out as you like, then fold the galette up to the center of the filling, as in the photo.
1. Place the flour in a medium-sized bowl. Slowly whisk in the water to form a smooth batter. Then whisk in the eggs and the salt. Whisk vigorously for several minutes, until the batter is smooth and the ingredients are thoroughly combined. The batter will be quite thin but elastic; when you lift the whisk, the batter will drop off in "ropes". You may use it immediately or let it sit for up to 2 hours, loosely covered. Whisk it before using.
Heat a 10-1/2 inch (26.5cm) nonstick or cast-iron skillet or crepe pan over medium-high heat. Brush it lightly with clarified butter.
Pour 1/3 cup (80ml) of the batter in the center of the skillet and quickly rotate the skillet to spread the batter as evenly as possible across the bottom. It is fine if the batter is thicker in the center than at the edges.
Cook the galette until it begins to curl up on the edges, about 1-1/2 minutes. If it is browning too quickly, reduce the heat slightly. Using your fingers, carefully pick up the edge and gently pull the galette from the skillet, flip it over, and conitinue cooking just until it is set on the other side about 30 seconds. At this point, you may add the filling of your choice.