ReceptnaptárGalette aux épinards et chèvre (spinach and goat's cheese buckwheat pancake)
The spinach and goat's cheese galette is the vegetarian favourite among Breton buckwheat crêpes: creamy, tangy goat's cheese, spinach and a little honey. The earthy flavour of buckwheat nicely brings out the tang of the goat's cheese.
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Ingredients
Method
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- Sift the buckwheat flour with the salt into a bowl, add the egg, then gradually whisk in the water until smooth. Cover and rest in the fridge for at least 1 hour (overnight is better).
- Meanwhile wilt the spinach with the garlic in the oil for 2-3 minutes, season with salt, pepper and nutmeg, and squeeze out the liquid.
- Heat a large non-stick pan or crêpe pan over medium-high heat and grease it thinly with butter. Pour in a ladle of batter and tilt the pan in circles to spread it thinly.
- Cook for 1-2 minutes until the edge curls up and the top sets. Cook the galette until lightly golden.
- Put the filling and the cheese in the middle, then fold the edges in towards the centre to form a square, leaving the middle open. Cook, covered, for 2-3 minutes until the cheese melts.
- Serve immediately, piping hot, with a green salad and dry cider.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Use well-squeezed spinach.
- A drop of honey rounds out the flavour.
- You can also sprinkle with walnuts.
- Buckwheat is gluten-free.
Frequently asked questions
Gluten-free?
Yes, with pure buckwheat flour.
With frozen spinach?
Yes, drain it well.
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