Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pepper sauce
Filling
Batter
How it's done
Pepper sauce
Place all the ingredients in a blender, puree until smooth.
Filling
Preheat the oven to 60°C, warm the plates. Heat the butter substitute in a pan. Sauté the onion and garlic for approx. 3 mins. Add the mushrooms, cover and cook for approx. 5 mins., stirring occasionally. Squeeze out the spinach, add to the pan, mix, heat through and season with salt. Cover the filling and keep warm.
Batter
Place the flour, water and salt in a bowl and mix until you have a runny batter.
Galette
Heat a non-stick frying pan. Pour 1/8 of the batter into the pan, move the pan back and forth to spread the batter out over the base of the pan. Cook the galette. Once the underside is cooked and separates from the pan, turn the galette over and continue to cook briefly (see note). Remove the galette, cover and keep warm. Repeat these steps with the remainder of the batter.
To serve
Plate up the galettes with the mushroom and spinach mixture, top with a little pepper sauce and fold in the edges on all four sides.
| Note: | If you don't have a high-power blender, use cashew butter and 1/4 teaspoon of ground pepper instead of whole peppercorns. |
|---|---|
| Note: | When cooking the galette, the pan may get hotter over time and you may need to reduce the heat a bit. |
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