large frying pan, oven dish and mixing bowl

Buckwheat Pancakes
50g butter, melted
100g FREEE Buckwheat Flour
pinch of salt
1 egg
300ml milk
oil, for pan

Cheese and Ham Filling
100g cheddar, finely grated
6 ham slices
black pepper
butter, for dish

180°C, Fan 160°C, 350°F, Gas 4

Buckwheat Pancakes

1. Melt the butter.
2. Put the flour into a large bowl, add the salt and stir to combine.
3. Break the egg into the bowl, add 150ml of milk and beat to a smooth paste.
4. Stir in the remaining 150ml of milk to make a thin batter. You can use the batter immediately or refrigerate for up to 12 hours if you wish.
5. Lightly oil a large frying pan so that the oil just covers the surface and get the pan nice and hot.
6. Stir the melted butter into the batter.
7. Pour or spoon some batter into the hot pan and roll it out to the edges.
8. Cook the galette on a medium heat, loosening the edges, until the base is golden.
9. Turn it over and cook the other side.
10. Transfer the cooked galette to a plate and repeat until the batter is used.
11. If making these ahead of time cover and chill the pancakes for up to 24 hours.

Cheese and Ham Filling

1. Pre-heat the oven.
2. Rub some butter around the inside of an oven dish.
3. Grate the cheese.
4. Lay out the pancakes on a clean work surface.
5. Put a slice of ham in the middle of each one and sprinkle the grated cheese over the ham.
6. Fold three sides of each galette over the cheese to form a triangle, tucking each pointed corner under.
7. Transfer the filled pancakes to the prepared oven dish.
8. Season with black pepper.
9. Bake for 8-10 minutes or until heated through and the cheese is melted.
10. Serve immediately.