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Buckwheat Galette with Garlic Mushrooms

Recipe by The Devilled Egg | The Online Cookery School. Buy an online course HERE.


  • 330g buckwheat flour
  • 750ml water
  • 1 egg
  • 1 teaspoon of salt
  • Optional flavourings: 1 teaspoon of smoked sweet paprika and a tablespoon of dried mixed herbs
  • Fussels Extra Virgin Rapeseed Oil fro frying
  • Toppings:

  • 450g brown button mushrooms, thickly sliced
  • Fussels Garlic Rapeseed Oil
  • Large pinch of salt
  • 1 tablespoon of chopped chives
  • 100g creme fraiche
  • Zest from half a lemon
  • 1/4 teaspoon freshly ground pepper
  • Large pinch of salt
  • 4 eggs
  • 1 tablespoon of chopped hazelnuts


Place the flour into a large bowl and make a well in the center

Pour the egg into the well and gradually incorporate the flour into the egg with a whisk

Once combined and starting to thicken, slowly pour in the water, whilst whisking and mixing thoroughly

Heat a pan to medium heat and pour in a little Extra Virgin Rapeseed oil

Add the batter in small ladlefuls

Spread the batter by tilting the pan, making sure the pancake is thin and even

Cook for 1-2 minutes and flip

Finish cooking for another 30 seconds to a minute and serve

For the toppings:

Combine the creme fraiche with the lemon zest, pepper and salt and leave to one side

For the mushrooms, pour a little garlic oil into a large frying pan and fry for 5-6 minutes until they are starting to turn golden

Push the mushrooms to one side and add a little more garlic oil if the pan is getting dry and add the eggs and cook until done

Serve the galettes filled with cremes fraiche, mushrooms and eggs

Sprinkle with the nuts and if you fancy, add a little green salad

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