| Prep |
Cooking |
Serves |
 |
 |
 |
| 10 mins |
30 mins |
4 Adults |
Our Buckwheat Galette with Garlic Mushrooms recipe is oozing with flavour, and our delicious Extra Virgin Rapeseed Oil.
Recipe by The Devilled Egg | The Online Cookery School.
Ingredients
- 330g buckwheat flour
- 750ml water
- 1 egg
- 1 teaspoon of salt
- Optional flavourings: 1 teaspoon of smoked sweet paprika and a tablespoon of dried mixed herbs
-
Fussels Cold Pressed Extra Virgin Rapeseed Oil for frying
Toppings:
- 450g brown button mushrooms, thickly sliced
- Fussels Garlic Rapeseed Oil
- Large pinch of salt
- 1 tablespoon of chopped chives
- 100g crème fraiche
- Zest from half a lemon
- 1/4 teaspoon freshly ground pepper
- Large pinch of salt
- 4 eggs
- 1 tablespoon of chopped hazelnuts
Method
Place the flour into a large bowl and make a well in the centre.
Pour the egg into the well and gradually incorporate the flour into the egg with a whisk.
Once combined and starting to thicken, slowly pour in the water, whilst whisking and mixing thoroughly.
Heat a pan to medium heat and pour in a little Extra Virgin Cold Pressed Rapeseed Oil.
Add the batter in small ladlefuls.
Spread the batter by tilting the pan, making sure the pancake is thin and even.
Cook for 1-2 minutes and flip.
Finish cooking for another 30 seconds to a minute and serve.
For the toppings:
Combine the crème fraiche with the lemon zest, pepper and salt and leave to one side.
For the mushrooms, pour a little garlic oil into a large frying pan and fry for 5-6 minutes until they are starting to turn golden.
Push the mushrooms to one side and add a little more garlic oil if the pan is getting dry and add the eggs and cook until done.
Serve the galettes filled with cremes fraiche, mushrooms and eggs.
Sprinkle with the nuts and if you fancy, add a little green salad.
