Savoury galette

With Pan­cake Day around the cor­ner, why not switch things up with this dish and cel­e­brate the day dif­fer­ently

EDP Norfolk - - FOOD & DRINK -


FOR THE PANCAKES: 100g buck­wheat flour 300ml milk or soya milk ½ tsp pa­prika

1 tbsp veg­etable oil (and some ex­tra for fry­ing)


1 tbsp veg­etable oil

300g mush­rooms, sliced

2 cloves gar­lic, chopped

40g wal­nuts, chopped

100g veg­e­tar­ian or ve­gan cream cheese

100ml sin­gle cream or soya cream 1 tsp Di­jon mus­tard

1 tsp fresh thyme leaves, chopped Salt and pep­per


100g veg­e­tar­ian Cheshire cheese or ve­gan cheese, crum­bled or grated Mango chut­ney and/or cran­berry sauce

Small side salad (op­tional)


1 To make the pan­cake bat­ter, whisk the buck­wheat flour, milk or soya milk, pa­prika and veg­etable oil to­gether and set to one side. Pre­heat the oven on its low­est set­ting.

2 To pre­pare the fill­ing, fry the mush­rooms in the oil for 5 min­utes, then add the re­main­ing fill­ing in­gre­di­ents and cook for an­other 5 min­utes. Sea­son to taste and keep warm.

3 To make the pancakes, heat a lit­tle oil in a medium non-stick fry­ing pan. Add a quar­ter of the bat­ter and cook the pan­cake for around 2 min­utes on each side, un­til set and lightly golden brown. Slide the pan­cake out of the pan and fold the edges in to cre­ate a square shape with the cen­tre ex­posed. Place the pan­cake on a bak­ing sheet, cover with foil or grease­proof pa­per, and keep warm in the oven. Re­peat with the rest of the bat­ter.

4 To serve, place each pan­cake on a warm plate. Un­fold the edges, place a quar­ter of the fill­ing in the cen­tre, and then re­fold. Sprin­kle with the ex­tra cheese and add a dol­lop of mango chut­ney or cran­berry sauce, and a side salad if you like.

Recipe cour­tesy of the Veg­e­tar­ian So­ci­ety – see more at veg­

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