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Put the flour, salt, egg and half the milk into a bowl or jug.
Beat to a smooth paste then stir in the remaining milk to make a thin batter. Refrigerate the batter for up to 12 hours or if using straight away continue with the recipe.
Lightly oil a large frying pan so that the oil just covers the surface and get the pan nice and hot.
Stir the melted butter into the batter.
Pour or spoon some batter into the hot pan and roll it out to the edges.
Cook the galette on medium heat, loosening the edges, until the base is golden.
Turn it over and cook the other side.
Transfer the cooked galette to a plate and repeat until the batter is used.
Cheese and Ham Filling
Pre-heat the oven and brush an oven dish with a little butter.
Grate the cheese.
Layout the pancakes on a clean work surface.
Put a slice of ham in the middle of each one and sprinkle the grated cheese over the ham
Fold three sides of each galette over the cheese to form a triangle, tucking each pointed corner under.
Transfer the filled galettes to the prepared oven dish.
Bake for 8-10 minutes or until heated through and the cheese is melted.
Serve immediately.
Equipment
Large frying pan, oven dish and mixing bowl or jug
Temperature
180°C, Fan 160°C, 350°F, Gas 4
Cooking time
15 minutes + 8-10 minutes
We make these pancakes at the weekend and freeze with a variety of fillings (sundried tomato paste and cheddar being a favourite) and pop in the microwave for a very easy school day breakfast.
