Mushroom and egg buckwheat galettes from The Guardian Feast supplement, Feb 26, 2022 (page 4) by Yotam Ottolenghi

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jebbers on May 12, 2022

    Quantaties miles out for 6. There's just over 4 pancakes. To make six (ie feed 3) you need50% more batter and more filling. I should have realised 100g of flour and halfa pintof milk wouldn't feed three. Galettes great, though.

  • FJT on March 06, 2022

    I'm not great at making pancakes, so to find a pancake mixture that I can make and that is naturally gluten-free is great. I made them in advance (just in case they were a disaster) and I think that probably made filling them and folding the edges over more difficult - my edges cracked along the fold lines and it was difficult to keep the filling in. However the mushroom filling was delicious. When I used up the leftover pancakes I filled them with ham and cheese (I had some fondue cheese leftover) and we decided we preferred this version, not least because the cheese was useful to keep the pancakes glued together. I will make more galettes using this recipe, but I'll fill them straight away and hope they hold together better.

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