Gluten Free Cheese and Ham Galette Pancakes

Pancakes

1. Put the flour, salt, egg and half the milk into a bowl or jug.
2. 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.
3. Lightly oil a large frying pan so that the oil just covers the surface and get the pan nice and hot.
4. Stir the melted butter into the batter then pour or spoon some batter into the hot pan and roll it out to the edges.
5. Cook the galette, loosening the edges until the base is golden.
6. Turn it over and cook the other side.
7. Transfer the cooked galette to a plate and repeat until the batter is used.

Cheese and Ham Filling

1. Pre-heat the oven and brush an oven tray with a little oil.
2. Brush the centre of each galette with softened butter.
3. Put a slice of ham in the middle of the galette, sprinkle grated cheese over the ham and fold four sides of the galette over the cheese to form a square.
4. Place the filled galettes on the prepared oven tray and bake for 5-12 minutes until the cheese starts to melt.
5. Serve immediately.

Cheese, Ham and Egg Filling

1. Pre-heat the oven, brush an oven tray and the centre of the galette with softened butter.
2. Put a slice of ham in the middle of the galette and sprinkle grated Comté around the edges of them.
3. Break an egg onto the middle of the ham and fold the edges of the galette over to cover the egg white and to form a square.
4. Place the filled galettes on the prepared oven tray and bake for 5-12 minutes until the egg is set.
5. Serve immediately.

Spinach Filling

1. Pre-heat the oven, brush an oven tray and the centre of the galette with softened butter.
2. Wilt the spinach, stir in the cream, season with salt and pepper and place it in the middle of the galette.
3. Sprinkle grated Comté around the edges of the spinach.
4. Break an egg onto the spinach and fold the edges of the galette over to cover the egg white and to form a square.
5. Place the filled galettes on the prepared oven tray and bake for 5 - 12 minutes until the egg is set.
6. Serve immediately.

Mushroom Filling

1. Pre-heat the oven.
2. Slice and fry the mushrooms in some butter, season with salt and pepper. Dice the garlic and parsley, add it to the pan and cook for a further minute.
3. Brush an oven tray and the centre of the galette with softened butter.
4. Put the grated Comté into the middle of the galette.
5. Tip the mushrooms onto the cheese and fold the edges of the galette over and to form a square.
6. Place the filled galette on the prepared oven tray and bake for 5 - 12 minutes.