Savoury Crepe Galette
- Ready In:
- 1hr 30mins
- Ingredients:
- 19
- Serves:
-
6
ingredients
-
crepes
- 236.59 ml plain flour
- 0.25 ml salt
- 1 egg
- 295.73 ml buttermilk (or milk and water, mixed)
- oil (for cooking)
-
filling
- 2 leeks, thinly sliced
- 1 small fennel bulb, thinly sliced
- 59.16 ml olive oil
- 177.44 ml red lentil
- 157.80 ml dry white wine
- 396.89 g can chopped tomatoes
- 295.73 ml stock
- 4.92 ml dried oregano
- salt & fresh ground pepper
- 1 onion, sliced
- 226.79 g mushrooms, sliced
- 226.79 g frozen leaf spinach, thawed and squeezed dry
- 198.44 g low-fat cream cheese
- 56.69 g parmesan cheese, freshly grated
directions
- Make the crepe batter by mixing the flour, salt, egg, and buttermilk or milk/water in a blender until smooth. Set aside while you prepare the filling (the crepes benefit from this sitting time).
- Gently fry the leeks and fennel in half of the olive oil for 5 minutes, and then add the lentils and wine. Cook for a minute to reduce, then stir in the tomatoes and stock.
- Bring the leek/fennel mixture to a boil. Add the oregano and seasoning, and simmer for 20 minutes, stirring occasionally until the mixture thickens.
- Fry the onion and mushrooms in the remaining olive oil for 5 minutes. Stir in the spinach and heat. Season well, and then mix in the cream cheese.
- Returning to the crepe batter, make about 12-14 crepes in a well heated non-stick frying pan.
- Lightly grease a 20 cm-/8 inch-diameter deep spring-form cake tin, and line the base and sides with some of the crepes, overlapping them as necessary.
- Layer the remaining crepes with the two fillings, sprinkling Parmesan in between and pressing them down well. Finish with a crepe on top.
- Cover with foil and set aside to rest. Preheat the oven to 375 F (190 C). Bake for about 40 minutes, then turn the galette out and allow it to firm up for 10 minutes before cutting into wedges.
- For Vegetarian the stock must be vegetable.
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RECIPE SUBMITTED BY
I've recently completed my undergrad degree, and I'm taking some time off before returning to grad school. I've done lots of cooking since graduating, and I continue to collect more recipes than I could ever possibly make.
I'm a vegetarian, and I try to make environmentally sustainable and socially conscious food choices, using local, organic, and fair trade products whenever possible. I believe that any food experience should be enjoyed holistically, with appreciation for the flavour, texture, smell, and appearance of a dish, and consideration for where the ingredients have come from and the processes they've undergone before arriving in my kitchen.
I discovered earlier this year that I have Celiac Disease and a dairy intolerance, so I'm learning new ways to cook and eat in a world full of wheat and dairy. A sad goodbye to sandwiches, pizza, beer, and cinnamon buns.