Olive Magazine

Ham, spinach and egg buckwheat galette

Published: August 3, 2016 at 8:47 am
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  • Preparation and cooking time
    • Total time
    • + resting
  • A little effort
  • Serves 4

This ham, spinach and egg buckwheat galette pancake is easy to make, low calorie and gluten-free, making it perfect for a midweek meal

  • Gluten free
Nutrition:
HighlightNutrientUnit
low inkcal209
fat9.5g
saturates3.2g
carbs12.7g
low insugars1.6g
fibre2.4g
high inprotein17.2g
salt0.9g
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Try this buckwheat galette, then check out our gluten-free pancakes, savoury pancakes, potato pancakes and buckwheat pancakes.

*This recipe is gluten-free according to industry standards

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.

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