*This recipe is gluten-free according to industry standards
Ingredients
- buckwheat flour 75g
- eggs 5, 1 beaten
- skimmed milk 60ml
- spinach 200g
- low-fat crème fraîche 2 tbsp
- spray olive oil
- thin-cut smoked ham (not breaded) 4 slices, roughly torn
- green salad to serve (optional)
Method
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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.
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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.
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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.
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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.
Nutritional Information
- Kcals 209
- Fat 9.5g
- Saturates 3.2g
- Carbs 12.7g
- Sugars 1.6g
- Fibre 2.4g
- Protein 17.2g
- Salt 0.9g
