Spinach, Ham and Gruyere Galette

A galette is just a savoury pancake (and a happy early memory from a family holiday to northern France) which uses buckwheat flour instead of wheat flour. Traditionally thin and crispy folded little parcels, mine where a little thick so I need to work on the consistency of my batter (I used 150g buckwheat, one egg, salt, and about 200ml of water/milk).

The contents of a galette are to be experimented with, but to be authentic you have to have a sunny egg peering out through the folds.

Galettes for Sunday tea.

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