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Gluten Free Spinach and Egg Galette Pancakes
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About this recipe:
This is one of our all-time favourite recipes. You could make these buckwheat pancakes ahead of time so that they can be quickly assembled and baked when we want to eat them.
Equipment:
large frying pan, oven dish, large mixing bowl and saucepan
Ingredients:
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
Method:
180°C, Fan 160°C, 350°F, Gas 4
Buckwheat Pancakes
- Melt the butter.
- Put the flour into a large bowl, add the salt and stir to combine.
- Break the egg into the bowl, add 150ml of milk and beat to a smooth paste.
- 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.
- Lightly oil a large frying pan so that the oil just covers the surface and get the pan nice and hot.
- Stir the melted butter into the batter then pour or spoon some batter into the hot pan and roll it out to the edges.
- Cook the galette, loosening the edges, until the base is golden. Turn it over and cook the other side.
- Transfer the cooked galette to a plate and repeat until the batter is used.
- If making these ahead of time cover and chill the pancakes for up to 24 hours.
Spinach and Egg Filling
- Pre-heat the oven.
- Rub some butter around the inside of an oven dish.
- Wash and drain the spinach and put it into a saucepan over a medium heat.
- As it starts to wilt, stir in the cream, season with salt and pepper and remove from the heat.
- Lay out the pancake(s) on a clean work surface.
- Rub a little softened butter in the middle of each galette.
- Arrange the spinach in a 10cm/4” circle in the middle of the galette.
- Break an egg into the centre of the spinach circle.
- Fold the edges of the pancake over to cover the egg white and to form a square.
- Transfer the filled galettes to the prepared oven dish.
- Grate the cheese and sprinkle it over the top.
- Bake for 5-12 minutes or until the egg is set.
- Serve immediately.
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