Buckwheat Galette

Serves: 4

INGREDIENTS

For the batter

200g FreshLife gluten free buckwheat flour

400ml water

1 egg

1 tsp salt

Black pepper For the filling

150g ham, sliced

100g gruyere or emmental cheese, grated

4 eggs

2 tsp Dijon mustard

Superb Herb chives, chopped

40g butter, melted

To serve

1 cup mushrooms, sliced

chives, chopped

1 tbsp butter

METHOD

  • Mix all galette batter ingredients in a large bowl. The batter should be runny, if not add some more water. Cover and refrigerate for at least 1 hour.

  • Fry mushrooms in butter until golden and cooked. Stir through chives and set aside.

  • Heat a large non-stick crêpe pan or fry pan over medium high heat. Brush the pan with melted butter, then pour a ladle of batter in the middle of the pan, tilting the pan to coat the bottom of the pan with batter thinly.

  • Cook for 1 minute until just set. Spread a little dijon mustard, then layer with ham. Crack an egg onto the centre, sp

 
Main Meals, Breakfast, Gluten FreeSarah BlazeyBuckwheat Flour