The English Pear: Savoury Galettes

This Pancake Day we have decided to stray from the norm and leave the maple syrup to one side (at least until after the savoury pancake round). The French galette, made with buckwheat flour, is one of our favourites and reminds us of holidays in France. We’ve got two fillings for you: one classic with ham and cheese, and the other Spanakopita-inspired with spinach and feta.

We’ve tried our best to bring you a fool-proof recipe but as a Pancake Day proviso, we recommend embracing whatever result you get! Pancakes – especially thin ones – can be tricky but the flavour is always great, and the stress is never worth it! We’ve used buckwheat flour here as is traditional but feel free to substitute in any flour of your choice. Get some friends around and enjoy sharing all the different fillings you come up with.

(Adjusted recipe from Riverford Organic Farmers)


Serves: 4

Prep time: 10 minutes

Cooking time: 10 minutes

What you need:

For the batter:

  • 300ml semi-skimmed milk
  • 1 egg
  • 50g butter melted
  • 100g buckwheat flour
  • 2tsp mixed herbs
  • Pinch of salt
  • Sunflower oil (to oil the pan)

For the fillings:panc

  • 4 slices of good quality ham
  • 120g cheddar cheese grated
  • 2 handfuls of spinach
  • 120g feta cheese
  • 4 spring onions
  • 4 eggs (optional)
  • Small knob of butter
  • Seasoning

How to Make:

  1. Start by making the batter: sieve the flour and salt into a mixing bowl. Whisk in an egg and slowly add the milk a little at a time until a thin pancake batter forms. Leave to sit for one hour.
  2. Melt the butter in a microwave, or on the hob, then pour into the batter. Whisk until combined. Add the herbs and any seasoning you desire.
  3. Get the fillings ready by finely chopping the spring onion and cube the feta. Grate the cheddar and have the ham quick to hand. Wilt the spinach in a frying pan by melting a small knob of butter on a medium heat, then add the spinach. Place the lid on the frying pan and leave for 2 minutes. Once wilted, remove from the heat and place in a bowl with the spring onion and feta – ready to assemble onto the pancake.
  4. Once your fillings are prepared and within easy reach of the hob, start by heating a small amount of sunflower oil over a medium-high heat. If you are having a fried egg on your galette, heat a small knob of butter in the second frying pan you had previously used to wilt the spinach.
  5. Once the oil has heated, pour a quarter of the batter into the pan, quickly swilling the mixture around the pan. After two minutes, or until the bottom of the pancake has browned, carefully flip (if your batter is too thin – you can leave this step out so to avoid any brakes).
  6. Now add your chosen filling to the centre of the pancake (spinach, feta and spring onion or ham and cheddar). At this point, if desired, crack an egg into the second frying pan. After two minutes or so, place the egg on top of the fillings and turn the edges of the pancake over so to make a square shape. Carefully remove from the pan and onto a plate. Serve with a side salad or any veggies of your choice.
  7. Repeat for the other 3 pancakes – adding a little more oil to pan each time.

–  Caitlin Britt & Naomi Osborne

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