large frying pan, oven dish, large mixing bowl and saucepan

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

Spinach and Egg Filling (per pancake)
25g spinach
1 tbsp cream
1 egg
25g cheese
butter, for dish
salt and pepper
butter, softened

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 then pour or spoon some batter into the hot pan and roll it out to the edges.
7. Cook the galette, loosening the edges, until the base is golden. Turn it over and cook the other side.
8. Transfer the cooked galette to a plate and repeat until the batter is used.
9. If making these ahead of time cover and chill the pancakes for up to 24 hours.

Spinach and Egg Filling

1. Pre-heat the oven.
2. Rub some butter around the inside of an oven dish.
3. Wash and drain the spinach and put it into a saucepan over a medium heat.
4. As it starts to wilt, stir in the cream, season with salt and pepper and remove from the heat.
5. Lay out the pancake(s) on a clean work surface.
6. Rub a little softened butter in the middle of each galette.
7. Arrange the spinach in a 10cm/4” circle in the middle of the galette.
8. Break an egg into the centre of the spinach circle.
9. Fold the edges of the pancake over to cover the egg white and to form a square.
10. Transfer the filled galettes to the prepared oven dish.
11. Grate the cheese and sprinkle it over the top.
12. Bake for 5-12 minutes or until the egg is set.
13. Serve immediately.