• Pancake Day…..

    by  • March 3, 2014 • Uncategorized • 0 Comments

    Can still be a healthy eating day!  Check out this delicious recipe for savory, filling, healthy pancakes…

     

    Gallettes (Buckwheat flour pancakes)

    This isn’t a modern ‘healthy’ eating creation, Gallettes are a very traditional, delicious french dish!  Buckwheat is actually no relation to wheat, and although acts like a grain is actually a seed. This means it is a very high quality protein containing all eight essential amino acids. It is also a great source of magnesium and flavonoids which act as antioxidants and help maintain healthy blood flow.

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    Ingredients – make 6-8

    Crepes

    1 cup Buckwheat flour

    A pinch of Salt

    2 large Organic eggs

    1 cup Organic goats milk

    1/2 cup Filtered water

    1 knob Organic unsalted butter

     

    Filling – per portion

    3 oz Organic spinach

    100g Organic smoked salmon or

    50g Organic feta cheese

    1 Organic egg

    Black pepper to taste

     

    Method

    Place the flour and salt in a bowl. Make a well in the middle of the flour and break the eggs in to the centre. With a ballon whisk start to beat the eggs gradually incorporating the flour from the edges as you do so. Mix the water and milk together before also gradually adding this to the batter. Keep adding liquid until the batter is smooth and the consistency of thin cream.

    To prepare the spinach, place in a saucepan with lid. Heat on a medium stove, stir once or twice it will only take a minute or so until wilted. Set aside.

    Heat a heavy based frying pan on a medium stove. Allow a knob of butter to melt in the pan, before spreading it and removing any excess fat from the pan with kitchen paper. Ladle in the batter, whilst swirling the pan to create an even, thin crepe. Cook on one side until it starts to brown (a minute or two). Flip the crepe, break an egg in the middle of the crepe, add spinach and either the feta or salmon. Allow for the other side of the crepe to brown and the white of the egg to cook through. Using a spatula, fold up the four sides of the crepe to make a square. Serve.

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