Buckwheat galettes with roasted vegetables
- Preparation and cooking time
- Prep:
- Cook:
- 8-10 galettes
Ingredients
For the roasted vegetables
- 1 pack red, green and yellow peppers chopped into bite-size pieces
- 1 small aubergine cubed
- 1 red onion roughly chopped
- 1 courgette cubed
- 1 clove garlic
- 2tbsp olive oil
- handful fresh flat-leaf parsley chopped
For the galettes
- 100g buckwheat flour
- 50g plain flour
- pinch of salt
- 1 egg
- 100ml semi-skimmed milk
- 200ml water
- 30g melted butter plus extra to cook
Method
- STEP 1
Preheat the oven to 220°C/200°C Fan/Gas 7. Put the vegetables into a bowl, add the oil, season and toss until coated. Arrange on a baking tray and roast for 30-40mins. Leave to cool and sprinkle with parsley.
- STEP 2
Meanwhile, mix the buckwheat and plain flour together, add a pinch of salt and make a small well in the centre. Break the egg into the mixture and then add the milk and half the water. Beat together with a fork or hand whisk until smooth. Mix in the rest of the water and the melted butter until you have a consistency of thin cream.
- STEP 3
Heat a large, non-stick frying pan over a medium heat. Add a knob of butter and tip so that it melts over the base of the pan. Add a small ladleful of batter and repeat so it covers the base. Cook for 2mins, flip over, cook for another 2mins.
- STEP 4
Add a spoonful of the vegetable filling onto one half of the pancake. Fold the pancake, then carefully fold in half again. Set aside and keep warm, repeat with the remaining batter until gone.
