Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
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.
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.
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.