4 Serves
80 Mins
In a large mixing bowl, whisk together buckwheat flour, a pinch of salt, milk, and water until smooth. Let the batter rest for at least 30 minutes to allow the flour to hydrate.
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FrenchVitamin E
3 mg / 15 mgVitamin K
567 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
260 µg / 400 µgCalcium
304 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
264 mg / 420 mgPhosphorus
359 mg / 1,250 mgPotassium
1817 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
84 µg / 55 µgFiber
4 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
3 mg / 300 mgCaffeine
0 mgNet Carbs
46 gAlcohol
0 g
In a frying pan, heat a small amount of olive oil over medium heat. Add the fresh spinach and sauté until wilted, then season with salt and pepper.
Lightly grease a non-stick skillet or crepe pan. Pour a ladle of batter into the pan, swirling to coat the bottom evenly. Cook until the edges lift, then crack an egg into the center.
Add the sautéed spinach and slices of smoked salmon on top of the egg. Fold the edges of the galette toward the center, leaving the yolk exposed, and cook until the egg is set to your preference.
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French
French