Gluten Free Buckwheat Galettes Recipe
These gluten free Buckwheat Galettes are easy-to-make, 3-ingredient, gluten free buckwheat pancakes are filled with ham, egg, cheese and spinach, folded over and then baked.
Servings: 4 galettes
Equipment
Ingredients
For the buckwheat pancakes
- 100 g buckwheat flour (ensure it's gluten free - see FAQs above for suggested brands)
- 1 large egg
- 300 ml whole milk (or dairy free milk of choice)
- Pinch salt
- 1 knob Butter for frying
For the filling:
- 1 tsp butter
- 3-4 handfuls fresh spinach
- 8 slices ham torn
- 80 g grated gruyere cheese
- 4 tbsp cream cheese
- Salt and Pepper season to taste
- 4 large eggs
Instructions
To make the buckwheat pancakes:
- Add the buckwheat flour, salt, and half of the milk to a large mixing bowl and whisk into a nice, smooth batter. Once combined, add the rest of the milk and refrigerate the mix for half an hour.
- Once chilled, remove the pancake batter from the fridge and mix well.
- Heat a large, non-stick frying pan on a medium heat and a small amount of butter. Once melted, add a generous ladle of the mixture to the pan and spread around into an even layer.
- Cook for about a minute, loosen the pancake gently with a spatula and then flip. Cook for a further minute on the other side.
- Remove from the heat and top or fill as desired, or turn into galettes as below.
To make into galettes:
- Preheat the oven to 200C / Fan 180C / Gas Mark 6. Line two baking trays with baking paper then place 2 pancakes on each, next to each other.
- To make the filling, melt the butter in a small frying pan then add the spinach. Fry on a low-medium heat until melted then remove and pour into a bowl.
- Add the torn ham, grated gruyere, cream cheese and a generous seasoning of salt and pepper and mix well.
- Divide the mixture between the centre of the four pancakes, creating a small well in the middle of each to encase the egg.
- Crack an egg into each well, then fold the pancake edges over into the centre. Bake in the oven for 7-8 minutes (for a runny egg) or 9-10 minutes (for a firmer egg) and then serve straight away.
Video
Notes
- Make Ahead: The buckwheat pancake batter can be made up to 24 hours in advance, just keep it in the fridge and stir well before frying.
- Sweet option? Try having these buckwheat pancakes for dessert with fillings of Nutella, marshmallows, yoghurt, fruit, honey or just lemon and sugar.
Nutrition
Serving: 1 galette | Calories: 505kcal | Carbohydrates: 23g | Protein: 32g | Fat: 32g | Fiber: 3g | Sugar: 6g
