Give this savoury galette a go on Pancake Day! If you want to make this pancake vegetarian friendly, swap the ham out for sliced, cooked mushrooms of your choice.
Small handful parsley, leaves picked and roughly chopped
Directions
Step 1Put the flour and a pinch of fine salt into a medium bowl, make a well in the centre and add the egg. Whisk the egg with a small amount of the flour, then gradually whisk in the milk to make a smooth batter. Cover and leave to stand at room temperature for 20min.
Step 2Preheat oven to 110°C (90°C fan) mark 1/4 (to use for warming). Heat a large frying pan over medium heat. Add a small knob of the butter. Once melted, add a ladleful of the batter to the pan, swirling the pan to coat the base.
Step 3Sprinkle over 1/4 of the gruyere. Crack an egg into middle of the pancake, cover the pan with a lid or baking sheet and cook for 2min, until the egg white becomes opaque. Sprinkle over 1/4 of the ham and some parsley. Fold the edges of the pancake in, over the egg white, but leaving the yolk visible, to create a square.
Step 4Slide on to a baking sheet and keep warm in the oven. Repeat to make 4 galettes in total, using more butter as needed. Serve.
Per serving:
Calories: 380
Protein: 24g
Total fat: 21g
Saturates: 10g
Carbs: 24g
Total sugars: 4g
Fibre: 1g
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Grace is Good Housekeeping’s Former Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
