ReceptnaptárGalette complète végétarienne (cheese, egg and spinach buckwheat pancake)
The galette complète is the king of Breton buckwheat crêpes: cheese, egg and ham. This vegetarian version has spinach instead of ham. The egg yolk should stay soft, because that is the soul of the galette. Best with cider and a fresh salad.
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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 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 spinach and cheese in the middle, crack an egg on top, then fold the edges in towards the centre to form a square, leaving the yolk exposed. Cook, covered, for 3-4 minutes until the egg white sets.
- Serve immediately, piping hot, with a green salad and dry cider.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The egg yolk should stay runny.
- Drain the spinach well.
- Buckwheat is naturally gluten-free.
- With ham, it's the original complète.
Frequently asked questions
With ham?
Yes, you can add 1 slice of cooked ham.
Gluten-free?
Yes, if made with pure buckwheat flour.
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- Buckwheat galette complète (ham, cheese and egg)
- Galette au jambon et champignons (ham and mushroom buckwheat pancake)
- Crêpes au poulet et champignons béchamel (chicken and mushroom crêpes in béchamel)
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