Buckwheat Galettes with Green Eggs and Ham
By OcadoLife“Prep these gluten-free Buckwheat Galettes with Green Eggs and Ham ahead, then bake them together,” says cook and a co-author of Ottolenghi’s Comfort cookbook, Tara Wigley. “Then everyone can tuck in at the same time.”Time and servings
Ingredients
8 total- 94g buckwheat flour (check for gluten-free if required)
- 0.25 tsp salt
- 9 large eggs
- 300ml whole milk
- 50g unsalted butter, melted, plus 4½ tsp
- 320g spinach
- 200g gruyère or comté, grated
- 8 slices ham
Method
5 stepsStep 1
Put the flour, salt and 1 egg in a large bowl. Whisk in the milk to make a batter, then stir in the 50g melted butter; set aside for at least 15 mins (or longer, in the fridge).
Step 2
For the filling, melt 1 tsp butter in a 22 cm non-stick pan over a medium-high heat. Cook the spinach, in batches, along with a pinch of salt and a good grind of pepper for 2 mins, stirring to wilt. Add the cheese, take off the heat, stir to combine and tip into a bowl; set aside.
Step 3
Wipe the pan clean with kitchen towel; add ½ tsp butter and swirl the pan over a medium-high heat. Once hot, ladle in 60g batter. Cook for 90 secs until golden and bubbles appear on the surface, then flip and cook for 20-30 secs more. Tip onto a plate, pale-side up; set aside while you repeat with the remaining batter, adding ½ tsp butter before each pancake.
Step 4
Preheat the oven to 200°C/180°C fan/gas 6. Arrange the pancakes, pale-side up, on 2 lined baking trays. Top each with a slice of ham, then the spinach. Make a well in the centre of the spinach and crack in an egg. Fold up the sides of each pancake into a square, so only the egg yolk is exposed. Season the yolk, then bake for 12 mins, until the whites are set but the yolks are still a little runny.
Step 5
Recipe Tip: This recipe makes 8 galettes. Allow extra time for resting the batter.