Galettes with pear-cheese filling
easy
Ingredients
- 150 g Buckwheat flour
- 7-10 Tbsp (e.g. from the health food store)
- 1 egg (size M)
- 7-10 Tbsp salt, black pepper
- 7-10 Tbsp ¼ l non-alcoholic or other beer
- 7-10 Tbsp Parsley
- 7-10 Tbsp ½ medium leaf salad
- 7-10 Tbsp (e.g. lettuce)
- 2 medium-sized tomatoes
- 4 TSP Oil
- 125 g Crème fraîche or sour cream
- 100 g Williams pear fruit spread
- 150 g Fresh goat cheese
Directions
- 1
1) Mix flour, egg, salt and beer until smooth. Leave to swell for about 15 minutes. Wash and pluck the parsley and, except for a little bit, tear it up. Clean, wash and drain the salad. Wash the tomatoes and cut each into 8 slices
- 2
2) Heat 1 teaspoon of oil in a large coated pan (26-28 cm Ø). Bake a thin pancake from ¼ dough while turning. Remove and keep warm between kitchen paper. Prepare the rest of the dough in the same way
- 3
3) Spread one half of each pancake with crème fraîche, other halves with fruit spread. Cover the crème fraîche half with lettuce, tomatoes, cheese and parsley. Season with salt and pepper. Fold the fruit spread half over each, fold into a triangle and arrange. Garnish with the rest of the parsley
- 4
Preparation time: approx. 40 min
- 5
Per piece: approx. 500 kcal
- 6
E 16 g, F 27 g, KH 47 g
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