Galettes florentine
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Loading... - Giorgia Parisi
- 23 Mar 2022
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Ingredients
- 75g buckwheat flour
- 5 medium free-range eggs
- 250ml semi-skimmed milk
- 20g unsalted butter, plus extra to grease
- Splash olive oil
- 300g baby mushrooms, halved
- 1 garlic clove crushed
- 1 thyme sprig, leaves stripped, plus extra to garnish
- 200g baby leaf spinach
- Finely grated zest ½ lemon
- 100g gruyère or a vegetarian alternative, grated
Method
- Heat the oven to 180ºC fan/gas 6. Put the flour in a bowl and whisk in 1 egg, milk and a pinch of salt. Heat a large non-stick pan over a medium-high heat and lightly grease with butter. Add a ladleful of batter (about ¼ of the mixture), swirling the pan to form a large, thin pancake the diameter of the pan. Cook for 2-3 minutes until the edges of the pancake begin to curl and the underside is golden, then flip and cook for a further 2 minutes. Repeat with the remaining batter, setting the pancakes aside in a pile on a plate
- In a separate pan, melt the 20g butter with a splash of olive oil. Add the mushrooms and a pinch of salt and cook for 5-6 minutes until tender and golden. Add the garlic and thyme and cook for another minute, then add the spinach and lemon zest and cook until the spinach is wilted. Read More...
