Vegan teff flour galettes

Lovely Breton-style pancakes made from teff flour, filled with fried mushrooms and fresh rocket. A pleasant, savoury breakfast that comes together quickly.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 360 kcal per serving
• Protein: 12 g
• Fat: 12 g
• Carbs: 48 g

Ingredients

• 120g teff flour
• 250ml water
• 150g chestnut mushrooms
• 2 handfuls of rocket
• 3 tbsp vegan cashew cream cheese
• 1 pinch of nutmeg

Method

You’ll need: frying pan · chopping board · knife

1. Whisk the teff flour with the water and the pinch of nutmeg to make a very runny crêpe batter and leave it to rest for 10 minutes.
2. Thinly slice the mushrooms and fry them in a frying pan over a high heat until no more liquid comes out.
3. Use the batter to cook wafer-thin galettes in a non-stick frying pan.
4. Spread each crêpe in the pan with cashew cream cheese, then top with the hot mushrooms and rocket.
5. Fold the sides in to make a square and serve the galette straight away.

Good to know

A typical French galette is made with dark flour. We use teff for a wonderfully crisp edge.

Swaps

Teff flour → buckwheat flour (that's actually the traditional ingredient for galettes in Brittany). Cashew cream cheese → almond cream cheese (for a similar consistency). Mushrooms → grilled courgette (for a wider range of veg).

Cooking tips

If the batter tears, the pan usually wasn't hot enough. Wait for the crisp little bubbles to appear.

Storage

Once filled, the galettes go soggy after a few hours. It's best to keep the batter separately.

Allergens

Contains tree nuts (cashews). Naturally gluten-free.

Dairy-free recipes