Spinach & Smoked Trout galettes
About this Recipe
A galette is technically a french crêpe traditionally filled with eggs and ham, but it can be filled with anything savoury. It looks wonderful folded into a square with the filling oozing out the top. I have created a gluten free galette, but this recipe can easily be adapted to a normal wheat crêpe. They make a tasty quick fix supper after a long day or an easy ladies lunch. I have used the crêpes in other crafty ways as well. They are very versatile. They make a great wrap for school/work lunch boxes. I have spread a layer of hummus or whatever spread I have going in the fridge at the time, topped this with salami, pepper dews, lettuce and grated cheese for example; rolled it up and popped it into the lunch box. It holds the filling beautifully without becoming soggy. A great way to get spinach into your kids as you can’t taste it! If your kids know the books Dr Seuss make them with eggs and ham and you have to most wonderful green eggs and ham wraps!
- 85g fine polenta
- 85g rice flour
- pinch of grated nutmeg
- 2 eggs
- 3 tablespoons freshly grated parmesan cheese
- 200ml full cream milk
- a little oil for cooking
- Filling ( this is a guideline as you can fill the crepes with anything from mince meat to left over curry)
- 1 large cooked smoked trout – flaked
- salt and pepper to taste
- 200g baby spinach leaves, washed and dried
- 150g crême fraîche
- freshly grated parmesan cheese
Step by Step Instructions
Cook the spinach in the microwave for 2 minutes or until it has wilted. Set this aside to cool as you will want to give it a good squeeze to remove the water.
Using a blender or food processor ( I used my Nutribullet) Add all the ingredients for the crêpes and give it a good blitz. Once the spinach has cooled and you have managed to squeeze out the water, measure out 55g of this and add it too the mix giving it another blitz until it is smooth. Pour this into a jug.
Heat a little oil in a non-stick frying pan, wiping off the excess with a paper towel. Pour in enough crêpe batter to line the base of the pan and cook as you would a normal crêpe, flipping it over when it is cooked.
Slide it onto a plate and keep warm while you continue cooking the remainder of the crêpes.
To assemble: Place a crêpe onto a plate and scatter some spinach into the centre, topping this with trout and crême fraîche. Fold the crêpe to create a square and grate some fresh parmesan over the top. Freshly ground black pepper and a sprinkle of salt and voila!
Si savoureux! So tasty!