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Buckwheat galettes with spinach and goat’s cheese

Buckwheat galettes with spinach and goat’s cheese

  • Candlemas
  • French
  • Main course
  • Pan-cooked
  • Pancakes and flatbreads

Buckwheat galettes filled with spinach and fresh goat’s cheese, prepared without nutmeg.

Active time40 min

Cooking25 min

Total1 h 15 minResting : 30 min

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Ingredients

  • 300 g spinach
  • 30 g butter
  • 150 g fresh goat's cheese
  • 500 ml whole milk
  • 2 eggs
  • 250 g buckwheat flour

Preparation

  1. Mix the flour and eggs, then gradually add the milk, whisking. Cover and leave to rest for 30 minutes.

    500 ml whole milk
    2 eggs
    250 g buckwheat flour
    • mixing bowl
    • whisk

  2. While the batter rests, wash and spin the spinach dry. Melt 10 g of butter in a frying pan, wilt the leaves for 4 to 5 minutes, then drain to remove the excess water.

    300 g spinach
    30 g butter
    • salad spinner
    • frying pan
    • colander

  3. Cook the galettes in a hot frying pan greased with the remaining butter, for about 2 minutes on the first side. Turn over, add spinach and small spoonfuls of goat's cheese, leave to heat through for one minute, then fold over. Repeat until all the batter has been used.

    150 g fresh goat's cheese
    • frying pan
    • ladle

Allergens

  • Eggs
  • Milk
Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Buckwheat galettes with spinach and goat’s cheese