Buckwheat Galettes offer a savoury option for pancake day, with a filling that is adaptable to the ingredients that you have left in the fridge. While Rose Harissa Pesto add a nice spiciness, traditional Genovese Pesto would work equally as well. The cheese is another element that can be swapped for whichever variety you have in the fridge.
300g Buckwheat flour
1 large egg
¼ tsp salt
½ small onion, diced
100g Cavolo nero, sliced (any leafy green vegetable will work)
3tsp Rose Harissa Pesto
50ml Olive Oil
Put the flour and salt in a bowl and create a small well in the middle. In a separate jug crack the egg and beat into the water. Slowly add the liquid mixture to the flour, whisking each addition to ensure you have a smooth batter. Once all the liquid is incorporated leave the mix to stand for thirty minutes.
Bring a pan of water to the boil and put the cavolo nero in for 30 seconds until blanched. Remove from pan and dry.
Meanwhile, heat 5ml of oil in a pan over medium heat. Add the onion and cook for five minutes until soft, then add the blanched cavolo nero and stir in the 3tsp of Rose Harissa Pesto. Remove from heat and set aside.
Put a flat based pan on a high heat, then pour in enough batter to cover the bottom. Leave the pancake until it starts to bubble, and small holes appear, then using a thin spatula carefully flip over to cook on the other side. Once cooked on both sides, place pancake on a warm plate and set aside. Repeat until the mixture is finished.
Place some of the filling in the centre of each pancake and fold the sides up so that it resembles a square. Place the brie on top of the filling. If you would like the cheese to be melted, you can place the galettes under the grill for five minutes.