Ham, spinach and egg buckwheat galette

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.