Try this buckwheat galette, then check out other gluten-free recipes such as our gluten-free pancakes and buckwheat pancakes.

For more satisfying savoury pancake ideas, try our baked pancakes, savoury pancakes and potato pancakes.


  • 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


  • 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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