Savory Breton Galette
For the pancakes, sift the flour with a pinch of salt into a mixing bowl, then crack in the egg into the bowl and mix well
Add milk or water as necessary until the batter is a thin, cream-like consistency, beating well until smooth and well combined. The amount of liquid you need will depend on the flour you’re using. Set aside while you make the filling
For the filling, heat the oil in a frying pan and fry the onion or leek until softened
Add the mushrooms and ham, and cook through
Add the baby spinach and cook for 2 minutes until it wilts, stirring frequently
Add the cream and TABASCO® Sauce, then bring to the boil and allow to thicken slightly
Season well with salt and pepper and set aside while you cook the pancakes
To cook the pancakes, heat a little olive oil in a large non-stick frying pan, and pour in enough batter until it thinly covers the base of the pan
Fry for about a minute until the base is set and beginning to turn light-brown. Turn over using a spatula and cook the other side
While the pancake is still in the pan, spread half the cream filling over the pancake
Crack one egg in the center and then sprinkle half the cheese around the edges
Cover the pan with a lid until the egg is just cooked
Gently fold in the edges of the pancake to make a square leaving the egg exposed in the center
Remove the pancake from the pan and keep hot. Repeat with the remaining batter and filling to make another pancake
Serve topped with parsley or chives
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You will need:
Original Red Sauce
Our most versatile sauce. Enliven the flavor of any meal.
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