GALETTE

(SAVOURY PANCAKE) WITH HAM & CHEESE – SO FRENCH!

INGREDIENTS: 
½ CUP BUCKWHEAT FLOUR
½ CUP PLAIN FLOUR
LARGE PINCH OF SALT
1 EGG
1 CUP MILK 
2 TBSP MELTED BUTTER (TO GREASE PAN) 

TOPPING SUGGESTIONS:  HARD CHEESE, HAM
OPTIONAL: EGG, BABY SPINACH

UTENSILS:
MIXING BOWL, WHISK, LADLE, CUP FOR MEASURING. TABLESPOON, SPATULA, FRYING PAN, PLATE. 

METHOD:
IN A MIXING BOWL, ADD THE FLOUR AND SALT.
WHISK THE MILK AND EGG TOGETHER IN A BOWL, THEN ADD TO THE MIDDLE OF THE FLOUR MIXTURE. 
BEAT UNTIL THE MIXTURE RESEMBLES A THICK CREAM, WITH NO LUMPS. 
LET THE BATTER CHILL IN THE FRIDGE FOR AN HOUR TO ALLOW THE FLOUR TO ABSORB THE LIQUID, MAKING THE GALETTE LIGHTER. (ALTHOUGH POSSIBLE TO COOK IMMEDIATELY IF NEEDED!)

ADD A SPOON OF BUTTER TO THE FRYING PAN AND PLACE ON A MEDIUM HEAT.
LADLE A THIN LAYER OF MIXTURE INTO THE PAN AND COVER THE BASE WITH A VERY THIN LAYER. 
WHEN THE EDGES START TO COME AWAY, FLIP THE GALETTE.  
ADD THE FILLINGS (SPINACH, CHEESE, HAM AND FINALLY CRACK AN EGG) DOWN THE CENTRE LINE AND FOLD THE OUTSIDE EDGES TO THE MIDDLE. PRESS DOWN.
BON APPETIT!

NUTRITIONAL HACK:
BUCKWHEAT IS A GLUTEN-FREE GRAIN THAT MANY CONSIDER TO BE A SUPERFOOD. IT’S A GOOD SOURCE OF PROTEIN, FIBRE AND ENERGY, AS WELL AS GOOD FOR HEART HEALTH.