Buckwheat Galettes

• buckwheat flour↗80g g
• medium eggs5
• milk↗250ml ml
• Dijon mustard↗2 tsp tsp
• cream↗4 tbsp tbsp
• aged Gruyère↗100g g

  comté or cheddar, grated

• butter↗

  for frying

• ham↗100g g

  torn

• fried mushrooms

  or steamed spinach, for serving (optional)

Step-by-step instructions

1. 1

   Combine the flour, 1 egg, milk and a pinch of salt in a jug or bowl. Let rest for 30 minutes, or up to 3 hours. In another bowl whisk together the mustard, cream and cheese. Preheat the oven to 200 °C/180 °C with convection/gas 6 and line two baking trays with parchment paper or foil.

2. 2

   Melt the butter in a large skillet, and when it begins to foam, add enough batter to just cover the bottom, spreading it into a thin layer (pour any excess back into the batter bowl). Cook until the surface sets and the bottom is browned, carefully flip and cook another one to two minutes, then remove from heat.

3. 3

   Place a quarter of the cheese mixture in the centre of the crepe, using a spoon to make a well for the egg. Crack an egg into the well and arrange a few pieces of ham around the edges. Fold each side of the crepe towards the centre to form a square. Cook in the skillet for another 30 s–1 min, then transfer to the tray. Repeat with the remaining crepes, then bake for 6–7 minutes until the whites set. Serve with fried mushrooms or wilted (stewed) spinach, if desired.