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Photo of Buckwheat crepe galette with spinach and tomatoes by WW

Buckwheat crepe galette with spinach and tomatoes

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)


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.