Savory buckwheat galette with spinach and chèvre
The "galette jambon oeuf fromage" (Buckwheat crêpe with ham, egg, and cheese) is a classic from the popular French cuisine. With this recipe for Savors Of Europe, Chef Bruno Soleri offers a tasty variation with spinach and chèvre instead.
Marlette offers, in its baking mix, an ideal blend of buckwheat with a bit of T80 wheat flour (favorite flour for many French bakers).
Buckwheat flour is an amazingly tasty and very healthy option for wheat. It offers a great deal of dietary fiber, as well as protein.
Having less starches than the regular wheat flour, Marlette added the T80 so that preparing delicious crêpes (galette) will come easier than you thought.
Let’s get down to it and see how easily we will be able to enjoy a real savory French snack:
Ingredients for 6 servings (8/10 galette):
- 8oz. Marlette organic buckwheat pancake mix.
- 14oz. water
- 3 whole eggs
- 1 tbsp vegetable oil
- 8oz. of chèvre cheese (goat cheese)
- 40z. of fresh baby spinach
- 2 tbsp of finely chopped shallots (optional)
- salt and pepper
Put the Marlette baking mix in a large bowl. Add three whole eggs, one tablespoon of oil, and pour 1/3 of the water. Using a whisk, start mixing slowly at first. Then add 1/3 more of the water and start whisking more vigorously. Once it is all incorporated, add the rest of the water and stir for 30 more seconds. You will be looking for a thinner consistency than your average pancake batter.
If you are going to use it immediately, cover the bowl with plastic wrap and let it sit next to your stove while you prepare the rest of the ingredients. If you have more time, you can let it rest longer in the fridge (1-2 hours will be fine).
With a knife, rough chop the spinach leaves. Crumble down the chevre, and mix it with the spinach (and optional shallots).
A crepe or pancake pan is good, but any 8 inch non-stick pan will do.
Heat the pan over medium high heat. Once hot, reduce the heat to medium and grease the surface with some vegetable oil (butter if you want to splurge). Using a ladle, immediately pour the same amount of batter as if you were doing a regular pancake, but immediately start inclining and rotating the pan so that the liquid spreads around in a thin circular shape like a crêpe.
As soon as the liquid starts to solidify, crack an egg in the center. With the help of a spatula, spread the white part of the egg around, trying to keep the yolk in the center of your galette. Add salt and pepper. Spread enough of the spinach and chèvre mixture on top of the egg white, leaving the yolk visible.
With the same spatula, fold and overlap four opposite segments of the galette leaving the yolk visible.
If you like your egg over-easy, you will fold the four segments covering the yolk, then you will flip the galette upside down and cook for 45 more seconds.
If you really want to splurge, you could serve your galettes with some crème fraiche and chopped chives.Yum