Savoury Crepe Galette
Ready In: 1 hr 30 mins
Serves: 6
Ingredients
crepes
- 1 cup plain flour
- 1 pinch salt
- 1 egg
- 1 1⁄4 cups buttermilk (or milk and water, mixed)
- oil (for cooking)
filling
- 2 leeks, thinly sliced
- 1 small fennel bulb, thinly sliced
- 4 tablespoons olive oil
- 3⁄4 cup red lentil
- 2⁄3 cup dry white wine
- 1 (14 ounce) can chopped tomatoes
- 1 1⁄4 cups stock
- 1 teaspoon dried oregano
- salt & fresh ground pepper
- 1 onion, sliced
- 8 ounces mushrooms, sliced
- 8 ounces frozen leaf spinach, thawed and squeezed dry
- 7 ounces low-fat cream cheese
- 2 ounces 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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