Lunch

Savory Buckwheat Galette with Spinach & Egg

Name: Savory Buckwheat Galette with Spinach & Egg
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 servings
Ingredients: 1/2 cup (60g) buckwheat flour; 1/2 cup (120ml) water or unsweetened almond milk; 2 large eggs, divided; 1 cup fresh spinach; 1/2 cup sliced mushrooms; 1 tsp olive oil, divided; Pinch of salt and pepper; Optional: 1 tbsp grated Gruyere or Parmesan

Craving something a bit different for lunch? This savory buckwheat galette is a nod to classic French crêpes, made with wholesome buckwheat flour. It's light, satisfying, and comes together faster than you'd think for a practical and elegant midday meal.

Ingredients

1/2 cup (60g) buckwheat flour
1/2 cup (120ml) water or unsweetened almond milk
2 large eggs, divided
1 cup fresh spinach
1/2 cup sliced mushrooms
1 tsp olive oil, divided
Pinch of salt and pepper
Optional: 1 tbsp grated Gruyere or Parmesan

Instructions

Whisk buckwheat flour, water/milk, one egg, and a pinch of salt until smooth. Let the batter rest for 5-10 minutes while you prep veggies.
Heat 1/2 tsp olive oil in a non-stick pan over medium heat. Pour a thin layer of batter, swirling to coat the bottom. Cook for 2-3 minutes until edges crisp and bottom is golden.
Flip the galette. Add the remaining 1/2 tsp olive oil, spinach, and mushrooms to one side. Cook until the spinach wilts, then crack the second egg on top of the veggies.
Once the egg white is set and the yolk is still runny, fold the galette over the fillings. Season with pepper, sprinkle with optional cheese, and serve immediately.

Tips

Make the galette batter ahead of time and store it in the fridge for up to 2 days; just give it a quick whisk before using.
For a different flavor, swap spinach and mushrooms for other quick-cooking vegetables like bell peppers, cherry tomatoes, or asparagus.