Batter (Makes 6 galettes)
1 cup (150 g) buckwheat flour
1 large egg
1 ⅔ cups (380 ml) water
½ teaspoon (3 g) kosher salt
2 bunches spinach, cut into 2” pieces
¼ tablespoon vegetable oil x 4
1 ⅓ cups (150 g) shredded cheese, divided
6 large eggs, divided
12 slices smoked salmon, halved, divided
⅜ cup (90 g) cream cheese, cut into small pieces
Kosher salt and freshly ground black pepper, to taste
½ teaspoon vegetable oil x 6
Glass or Stainless Steel Lid
In a large bowl, combine ingredients for Batter. Whisk together and pour through a strainer. Set aside and let the Batter rest for 15 minutes.
Preheat the pan over medium-high heat for about 90 seconds. Add in ¼ tablespoon of oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then add ¼ of the spinach and sauté for about 5–10 seconds. Remove from the pan and repeat for the remaining spinach, cooking in small batches.
Preheat the same pan over medium-high heat for about 90 seconds. Add in ½ teaspoon oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then reduce heat to medium and pour one ladle of the Batter from Step 1 into the pan. Once bubbles begin to appear on the surface, gently flip over.
Sprinkle ⅙ of the shredded cheese to form a ring on the batter. Gently crack the egg in the center and season with salt and pepper. Cover and cook over low heat for about 2–3 minutes.
Once the egg starts to cook, place 4 pieces of smoked salmon, ⅙ of the cooked spinach, and ⅙ of the cream cheese around the egg. Using a spatula, fold the edges of the galette into the center to form a square. Repeat with the remaining batter.
This recipe is best cooked over a gas stove, as heat may not transfer to the sides of the pan as well on an induction cooktop. Shaping the galette may be more difficult if the edges of the batter do not dry from even heat distribution.
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