Petites galettes bretonnes (stuffed buckwheat pancakes with mushroom spinach vegetables)

Name: Petites galettes bretonnes (stuffed buckwheat pancakes with mushroom spinach vegetables)
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 200 g Buckwheat flour; 120 g + 1 tablespoon wheat flour; 7-10 Tbsp salt, pepper, nutmeg; 3 Eggs (Gr. M); 350 ml Milk; 1 TABLESPOON Butter; 200 ml Vegetable broth; 150 g young spinach; 4 Shallots; 400 g Mushrooms; 5 TABLESPOONS Sunflower oil; 300 g frozen peas; 7-10 Tbsp Aluminium foil

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

200 g Buckwheat flour
120 g + 1 tablespoon wheat flour
7-10 Tbsp salt, pepper, nutmeg
3 Eggs (Gr. M)
350 ml Milk
1 TABLESPOON Butter
200 ml Vegetable broth
150 g young spinach
4 Shallots
400 g Mushrooms
5 TABLESPOONS Sunflower oil
300 g frozen peas
7-10 Tbsp Aluminium foil

Directions

1
For the dough mix buckwheat flour with 120 g wheat flour and 1⁄2 TL salt in a bowl. Add the eggs. Gradually stir in 150 ml milk and 350 ml water with the whisks of the mixer.
2
Let the dough swell for about 20 minutes.
3
For the béchamel, melt 1 tablespoon of butter in a saucepan. Stir in 1 tablespoon of flour and sauté briefly. Add the vegetable stock and 200 ml milk while stirring. Bring to the boil, boil for about 5 minutes while stirring.
4
Season with salt, pepper and 1 pinch of nutmeg.
5
For the vegetables, wash the spinach and spin dry. Peel the shallots and cut into thin slices. Rub the mushrooms with a kitchen paper or clean them with a brush. Halve the mushrooms. Heat 2 tablespoons of oil in a pan.
6
Fry the mushrooms and shallots for about 4 minutes, turning them over. After about 3 minutes add frozen peas and spinach. Season with salt and pepper.
7
Stir the dough briefly. If it is too viscous, stir in 3-5 tablespoons of water. Approx. 1⁄2 Heat teaspoonful of oil in a coated (crêpe) pan (24 cm Ø). Pour a small ladle of dough into the pan, tossing the pan so that the dough is evenly spread thinly.
8
Bake at medium heat for about 2 minutes. Turn carefully and bake for about 1 minute. Bake about 11 more galettes from the remaining dough. Stack them on top of each other and cover with aluminium foil. In the oven (electric cooker: 100 °C/circulating air: 75 °C/gas: see
9
manufacturer) keep warm.
10
To serve, reheat béchamel and vegetables. Fill the galettes in the middle with some béchamel and vegetable mix. Fold the edges of the galette inwards slightly over the filling.