French-style galettes with chard and gruyère recipe
French buckwheat flour pancake wrapped around chard and cheese.
Note that the preparation time includes a 60-minute batter resting period.
Ingredients
For the galette batter- 100 g buckwheat flour
- 1 pinch salt
- 1 egg
- 300 ml milk
- 50 g melted butter
- 1 splash sunflower oil, for frying
- 4 egg
- 400 g chard
- 120 g finely grated gruyère
Details
- Cuisine: French
- Recipe Type: Breakfast
- Difficulty: Easy
- Preparation Time: 70 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Make the batter first. Put the flour and salt in a mixing bowl. Add the egg. Add the milk a little at a time and whisk into a smooth batter. Leave to rest for at least an hour.
- While the batter is resting, bring a large pan of water to the boil. Add the chard leaves and boil for 2 mins. Drain and plunge into cold water to refresh, then drain again.
- When cool enough to handle, squeeze out any excess liquid with your hands, then roughly chop the leaves. Stir the melted butter into the batter. Lightly oil a heavy frying pan and heat to a medium to high heat.
- Put a good tbsp batter into the pan, rolling it around to cover the surface.
- Cook until golden (approx 1 min or so) then carefully turn over. Crack an egg into the centre. Sprinkle 100g chard and 30g cheese over the whole galette. Season with salt and pepper.
- When the underside is golden, use a spatula to lift then your fingertips to pinch four corners inwards to make a square.
- Serve straight away. Repeat with the rest of the batter.
Recipe devised by Kirsty Hale for Riverford.
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