Savoury buckwheat galette

Savoury buckwheat galette with egg, Gruyère and leaf spinach: an easy recipe with a nutty batter, full-flavoured cheese and a gently cooked egg.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 10 min
• Total time: 20 min
• Calories: 370 kcal per serving
• Protein: 24 g
• Fat: 14 g
• Carbs: 40 g

Ingredients

• 100 g buckwheat flour
• 2 organic eggs
• 50 g Gruyère
• 50 g leaf spinach
• 200 ml water
• 1 pinch of salt

Method

You’ll need: frying pan

1. Stir the buckwheat flour with the water and salt into a smooth, thin batter and leave to rest briefly.
2. Heat a crêpe pan or non-stick frying pan over a medium heat and grease it thinly with olive oil or ghee.
3. Add a little batter to the hot pan, spread it evenly and cook until the surface has almost set.
4. Put the Gruyère, leaf spinach and egg in the centre. Cover the pan and cook until the egg white is firm and the cheese melts.
5. Carefully fold the edges towards the centre and leave the galette in the pan briefly until the base is slightly crisp.
6. Serve hot straight away, with a little black pepper or fresh herbs if you like.

Good to know

A galette like this has something wonderfully down-to-earth about it. Delicately crisp outside, soft and warm inside – just right when it needs to be quick but should still taste like a proper meal.

Swaps

Gruyère → goat's cheese (pasteurised in pregnancy) | leaf spinach → chard (also provides fibre and folate) | water → milk or unsweetened oat milk (a little creamier; gluten-free oat milk if needed) | Gruyère → feta (stronger flavour with a slightly different nutrient profile; pasteurised in pregnancy)

Allergens

Contains egg and milk. Well suited to children if the egg is cooked right through; in pregnancy, too, only eat it with an egg that is fully set, including the yolk.