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Buckwheat galettes with spinach and goat’s cheese

Buckwheat galettes with spinach and goat’s cheese

Buckwheat galettes filled with spinach, fresh goat’s cheese and nutmeg.

Active time40 min

Cooking25 min

Total2 hResting : 1 h

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Ingredients

  • 400 g spinach
  • 30 g butter
  • 150 g fresh goat cheese
  • 500 ml milk
  • 3 eggs
  • 250 g buckwheat flour
  • 1 g ground nutmeg

Preparation

  1. 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 milk
    3 eggs
    250 g buckwheat flour
    • mixing bowl
    • whisk

  2. 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 fresh goat cheese. Keep warm.

    400 g spinach
    30 g butter
    150 g fresh goat cheese
    1 g ground nutmeg
    • colander
    • frying pan

  3. 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
    • spatula

  4. Divide the spinach and fresh goat cheese 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

Buckwheat galettes with spinach and goat’s cheese