Buckwheat crepe galette with spinach and tomatoes
75 g, (1/2 cup)
¼ cup(s), (35g)
1¼ cup(s), (310ml)
250 g, baby roma variety
2 clove(s), thinly sliced
Low-fat ricotta cheese
¼ cup(s), (80g)
Reduced-fat 15% cheddar cheese
¼ cup(s), grated, (30g), grated
1 x 3 second spray(s)
- 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.
- 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.
- 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.
- 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.