Buckwheat Galettes are a typical dish or the French region Britanny, the galettes can be topped with all kinds of things (cheese, ham, vegetables,...). This version is one of my favourites and it reminds me of the wonderful holidays I spent there with my family 15 years ago.
Preparation Time: 10 mins
Cooking Time: 10 mins
Total Time: 20 mins
Servings: 3 people
Portions: 6 galettes
100 g buckwheat flour
300 ml milk
50 g butter
1 pinch salt
120 g cheese (gruyere, hard goat cheese or gouda)
60 g baby spinach
1. Mix the flour with the egg, salt and half of the milk. Stir in the remaining milk to make a thin batter. Refrigerate for 30 minutes.
2. Melt the butter and let cool slightly. Stir into the batter.
3. Heat some olive oil in a large pan. (The pan should be really hot before you add the batter) Pour in 1 ladle of batter and bake for 2 minutes on each side.
4. Reduce the heat. Top each galette with 20 g of slices cheese and 10 g of baby spinach. Break an egg into the centre of the galette. Fold the edges of the galette to cover the egg white and form a square. Season with salt, pepper and dried thyme. You can either bake on low heat until the egg is cooked or transfer to the oven for 5-10 minutes.