Ham, spinach and egg buckwheat galette
- Preparation and cooking time
- Total time
- + resting
- A little effort
- Serves 4
Ingredients
- 75g buckwheat flour
- 5 eggs, 1 beaten
- 60ml skimmed milk
- 200g spinach
- 2 tbsp low-fat crème fraîche
- spray olive oil
- 4 slices thin-cut smoked ham (not breaded), roughly torn
- to serve (optional) green salad
Method
- STEP 1
Tip the flour into a bowl with a pinch of salt. Make a well and whisk in the beaten egg and milk. Add 125ml water and whisk until smooth. (It will be quite a thin batter.) Cover in clingfilm and rest for 30 minutes.
- STEP 2
Wilt the spinach in the microwave, or pour over a kettleful of boiling water and drain well. Roughly chop the wilted spinach, mix with the crème fraîche and season.
- STEP 3
Heat a spray of oil in a non-stick frying pan on a medium heat. Ladle in ¼ of the batter, and swirl the pan to make a thin crêpe covering the base of the pan. Crack the remaining eggs, one at a time, into a sieve to remove the excess white. When the sides of the pancake start to set, add an egg. Add a lid or baking sheet to the pan and leave for 2 minutes for the white to start to turn opaque. Add a spoonful of the spinach and a few pieces of ham. Leave to cook until the egg white is set but the yolk is still runny, and the galette is golden brown underneath.
- STEP 4
Fold the sides of the pancake in to cover the white, but not the yolk, making a square galette. Slide onto a warmed plate and repeat with the remaining batter, spinach, ham and strained eggs.
