Buckwheat galettes with spinach and goat’s cheese
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
Mix the flour and eggs, then gradually add the milk, whisking. Cover and leave to rest for 30 minutes.
500 ml whole milk2 eggs250 g buckwheat flour- mixing bowl
- whisk
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 spinach30 g butter- salad spinner
- frying pan
- colander
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