Galette de Sarrasin aux Épinards (Buckwheat Galette with Spinach, Mushroom and Cheese)

Ingredients

• 250 g buckwheat flour
• 1 eggs
• 400 ml milk
• 200 g baby spinach leaves
• 200 g chestnut mushrooms, sliced
• 120 g gruyère cheese, grated
• 1 garlic cloves
• 30 g unsalted butter

Method

1. 1

   Whisk the buckwheat flour with the egg, the milk, a pinch of salt and 150ml water until smooth. Rest for 20 minutes.

2. 2

   Melt half the butter in a frying pan and cook the mushrooms for 5 minutes until golden, then add the garlic and spinach and cook for 2 minutes until the spinach wilts. Season and set aside.

3. 3

   Heat a little of the remaining butter in a large non-stick frying pan over a medium-high heat.

4. 4

   Pour in a quarter of the batter, swirling to coat the base thinly, and cook for 2 minutes until the edges lift.

5. 5

   Scatter a quarter of the gruyère cheese and the spinach and mushroom mixture over one half of the galette.

6. 6

   Fold the galette over the filling and cook for 1 more minute until the cheese melts.

7. 7

   Repeat to make 4 galettes in total, serving each one as soon as it is ready.