Buckwheat galettes with spinach and feta
Buckwheat galettes filled with tender spinach and feta.
Active time40 min
Cooking25 min
Total2 hResting : 1 h
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Ingredients
- 400 g spinach
- 30 g butter
- 150 g feta
- 500 ml milk
- 3 eggs
- 250 g buckwheat flour
- 1 g ground nutmeg
Preparation
Mix the buckwheat flour with the eggs, then gradually whisk in the milk to make a smooth batter. Leave to rest for 1 hour.
500 ml milk3 eggs250 g buckwheat flour- mixing bowl
- whisk
Wash and drain the spinach. Melt 15 g of butter in a frying pan, then cook the spinach for 5 to 8 minutes, stirring to evaporate its water. Remove from the heat and add the nutmeg and crumbled feta. Keep warm.
400 g spinach30 g butter150 g feta1 g ground nutmeg- colander
- frying pan
Heat a crêpe pan and grease it with a little of the remaining 15 g of butter between galettes. Pour in a ladleful of batter, spread it out, then cook for about one minute on each side. Repeat until all the batter has been used.
- crêpe pan
- ladle
Divide the spinach and feta between the galettes, fold in the edges and serve immediately.
- spoon
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