Spinach, Herb and Egg Galette Recipe
Savoury galettes – the French buckwheat crêpes, not the flaky tart – are such a delicious and warming lunch or dinner. They can be filled with anything you like, and in this recipe we’ve gone for a decadent mixture of Gruyère cheese and crème fraîche.
Ingredients
- 100g of Gruyère, grated
- 100g of crème fraîche
- 4 Freshlay Farms Golden Yolker® eggs
- sesame seeds, to garnish
- chilli flakes, to garnish
- coriander leaves, to garnish
- 115ml of whole milk
- 2 Freshlay Farms Golden Yolker® eggs
- 25g of baby spinach leaves
- 1 pinch of chives, plus extra to garnish
- 1 pinch of parsley leaves
- 1 pinch of basil leaves
- 12g of butter, melted, plus extra for cooking
- 50g of buckwheat flour
- 30g of plain flour
- 1/2 tbsp of caster sugar
Method · 35 min
- Preheat the oven to 180°C fan
- Combine all the galette ingredients in a blender with some salt and whizz to a smooth batter. Set aside to rest for 20 minutes
- Combine the grated cheese and crème fraîche and season with salt and pepper
- Heat a little butter in a non-stick frying pan and add enough galette batter to cover the base, swirling to ensure it’s evenly spread
- Cook until there are no wet spots on the crêpe, then slide onto a plate (no need to flip) and repeat with the remaining batter
- Place each pancake onto a large baking tray. Spoon a quarter of the cheese mixture onto the centre of each crêpe, leaving a hole for an egg. Crack an egg into the centre and fold up the edges of the crêpe, then repeat with the other three pancakes
- Bake for 6 minutes or until the egg whites are just set then garnish with chilli flakes, sesame seeds and coriander
