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Photo of Buckwheat crepe galette with spinach and tomatoes by WW

Buckwheat crepe galette with spinach and tomatoes

PersonalPoints™ per serving
Total Time
45 min
15 min
15 min
These little tasty little crepe parcels are full of yummy veggies!


Flour, buckwheat

75 g, (1/2 cup)

Plain flour

¼ cup(s), (35g)

Sea salt

¼ tsp

Skim milk

1¼ cup(s), (310ml)


1 medium

Canola oil

1 tbs

Olive oil

1 tbs


250 g, baby roma variety

Balsamic vinegar

2 tsp


2 clove(s), thinly sliced

English spinach

250 g

Low-fat ricotta cheese

¼ cup(s), (80g)

Extra light cheddar cheese

¼ cup(s), grated, (30g), grated

Oil spray

1 x 3 second spray(s)


  1. Sift combined flour and salt into a bowl and make a well in the centre. Whisk the milk, egg and vegetable oil in a jug to combine. Whisk the egg mixture into the flour mixture until smooth. Set aside for 15 minutes to stand.
  2. Lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Pour ½ cup (125ml) batter into the pan and swirl to coat base. Cook for 1-2 minutes or until bubbles appear on the surface. Turn and cook for a further 1-2 minutes or until lightly browned. Transfer to a plate. Cover to keep warm. Repeat with remaining batter to make 4 crepes.
  3. Wipe the pan clean. Heat half the olive oil in the pan over high heat. Cook the tomato, turning, for 2-3 minutes or until just softened. Remove from heat and drizzle with balsamic vinegar. Transfer to a plate. Heat remaining oil over medium-high heat. Cook the garlic, stirring, for 1 minute. Add the spinach and cook, stirring, for 2-3 minutes or until wilted.
  4. Preheat grill on high. Line a large baking tray with baking paper. Place crepes on the prepared tray. Spread ricotta over each crepe, leaving a 1cm border. Top with the spinach mixture, tomato and grated cheese. Fold the edge of crepe over to partially enclose filling, using a little ricotta to stick the edge together. Grill for 1-2 minutes or until the cheese melts.