Dairy-Free Savory Buckwheat Galettes with Spinach and Mushrooms
Crispy buckwheat pancakes filled with sautéed spinach and mushrooms, a naturally dairy-free and gluten-free breakfast option.
Ingredients
- 1 cup Buckwheat flour
- 1 1/4 cups Water
- 1/4 teaspoon Salt
- 2 tablespoons Olive oil
- about 142 g Spinach, fresh
- about 225 g Mushrooms, sliced
- 2 cloves Garlic, minced
- 4 tablespoons Dairy-free cream cheese
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Prepare the galette batter: In a bowl, whisk together buckwheat flour, water, and salt. Let the batter rest for 15 minutes.
- 2Prepare the filling: Heat olive oil in a skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Add mushrooms and cook until softened, about 5 minutes. Add spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste.
- 3Heat a lightly oiled crêpe pan or non-stick skillet over medium heat.
- 4Pour about 1/4 cup of batter onto the hot pan, swirling to create a thin, even circle.
- 5Cook for 2-3 minutes, or until the edges are golden brown and the galette is set. Flip and cook for another minute.
- 6Spread each galette with dairy-free cream cheese and top with spinach and mushroom filling. Fold in half or quarters and serve immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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