for 4 person

Batter

120 g	buckwheat flour
¼ tsp	salt
3 dl	water
1	egg
20 g	butter, melted
1 tbsp	liquid honey

Galettes

clarified butter

Spread

180 g	plain yoghurt
3 tbsp	dark almond cream
1 tbsp	cocoa powder
1 tbsp	liquid honey

Serve

2	bananas, thinly sliced
200 g	strawberries, thinly sliced
2 tbsp	almond slivers

How it's done

Batter

Mix the flour and salt in a bowl, create a well in the middle. Whisk together the water, egg, butter and honey. Gradually pour the liquid into the well while stirring with a whisk, continue to whisk until the batter is smooth. Cover and leave to stand at room temperature for approx. 30 mins.

Galettes

Heat a little clarified butter in a non-stick frying pan. Pour enough batter into the pan to thinly cover the base. Reduce the heat. Once the underside is cooked and separates from the pan, turn the galette, cook for a further 2 mins., cover and keep warm. Repeat these steps with the remainder of the batter.

Spread

Combine the yoghurt, almond butter, cocoa powder and honey.

Serve

Make a cut from the centre to the edge of each galette. Cover with some of the spread, top with banana, strawberries and almonds. Fold the galettes, plate up.

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