Buckwheat Galette with Ham and Cheese
Buckwheat Galette with Ham and Cheese is a wonderful savoury pancake recipe which is naturally gluten free.These nutty buckwheat pancakes are incredibly versatile so you can enjoy them with your favourite filling. Here we make them with a drizzle of maple syrup and stuff them with deliciously melty cheese and tasty ham.
Servings: 6 galettes
- 100 g buckwheat flour
- ¼ teaspoon salt
- 1 egg medium
- 300 ml whole milk
- 2 tablespoons maple syrup
- 30 g unsalted butter
- 180 g cheese gruyere or cheddar, grated
- 200 g ham torn
Whisk buckwheat flour, salt, egg and half the milk in a medium sized mixing bowl until it forms a paste. Then pour in the rest of the milk and the maple syrup and whisk well to form a smooth batter.
Heat all the butter in a 9 inch bottomed cast iron skillet pan on a medium-high heat until the butter has melted.
Swirl the pan around so the butter completely covers the pan then pour out the excess butter into a cup and set aside.
Pour 80ml (⅓ cup) of the galette batter into pan, tipping the pan so that the batter thinly covers the bottom of it.
Cook for about 3-4 minutes until the bottom of the galette is getting golden and crisp, then sprinkle on 30g of the gruyere all over the galette plus a few slices of the torn ham.
Then fold the galette in half, and then half again. Remove from the pan and set aside to rest on a warm plate (or in a very low oven) whilst you prepare the rest of the galettes.
Wipe the pan with some kitchen towel to remove any melted cheese or sticky bits of galette.
Pour in a teaspoon or so of the pre-melted butter, swirl the pan to cover the bottom then add another 80ml of the batter to produce another galette and follow the rest of the instructions as before.
Non-dairy swaps – You can swap out the whole milk for a non-dairy milk and you can swap out the butter for coconut oil. Use a vegan cheese or skip the cheese totally in the filling and add an egg instead which you can break directly into the galette.
Ham and cheese swaps - Ham, spinach and egg; Chicken and cheese; Roasted butternut squash, spinach and cheese; Smoked salmon and cream cheese; Mushroom, cheese and tomato; Feta and sweetcorn
Set up a production line. Once you’ve made the batter assemble the rest of the ingredients around your stove so that once you begin making the galettes it will be a quick and easy process.
Pre-weigh your ingredients – you will use 30g of cheese for each galette, weigh out this amount for all six galettes beforehand to make the cooking more streamlined.
Use a cup measure – one of the few times you will see me using a cup measure. It’s very easy to scoop out your batter into the skillet using the ⅓ cup measure as it will give you the right amount for each galette.
Swirl the batter. As soon as you have poured the batter in lift up the pan and swirl the batter around the pan into a lovely even layer. This is how you will get it ultra thin with beautifully crisp edges.
Pat dry – use kitchen paper to pat dry your finished galettes to remove any excess grease.
Make Ahead and Re-heat
Make up all your Buckwheat Galettes with Ham and Cheese then store in an airtight container with baking parchment between each galette to stop them sticking together. They keep well in the fridge for up to 3 days.
To re-heat melt butter in a medium hot cast iron skillet. Place your folded galettes into the pan and re-heat for 2-3 minutes on each side until they are crisp on the outside and the cheese has re-melted.
Calories: 355kcal | Carbohydrates: 18g | Protein: 20g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 96mg | Sodium: 531mg | Potassium: 306mg | Fiber: 1g | Sugar: 7g | Vitamin A: 530IU | Calcium: 380mg | Iron: 1.2mg