Galettes with mushrooms & leek filling, served with a baby spinach salad

Millet and sauerkraut fritters with walnut and apple dip and miner‘s lettuce

Recipe from Yogini


Buckwheat flour, egg, mushrooms, leek, Cream, thym, baby spinach

At home: water oil for frying and salad , apple cider vinegar or other, salt & pepper.


Total cooking time (incl. resting time): approx. 60 minutes

Allergen: eggs, dairy

What’s needed in the kitchen: 2 pans, knife, bowl, spatula, salad spinner, cutting board

#1: Galette batter:

Mix the buckwheat flour with the egg and salt. Stir in 220ml water little by little until you have a soft and creamy batter. Let it sit. It can also be mixed in the morning and swell in the fridge during the day.


#2: Filling:

Cut the leek in thin pieces. If it is dirty, wash the sand out and dry it.

Clean the mushrooms and cut them in slices. 

Heat one pan with 3 tbsp oil. When it’s hot, add the mushrooms and fry them until brown. Add the leek and keep frying. When it gets colour, add the thym, salt and pepper and then the cream. Let it softly boil and reduce until the sauce is creamy.

#3: Salad and galette:

While the sauce is cooking, wash the baby spinach and set it aside. 

Heat the second pan. When it is hot, add a little bit of oil and half of the batter, so that it spreads out.

When the galette peels off the pan you can turn it around and cook for a minute from the other side. Put on a plate and repeat until the batter is finished.  Fill each galette with the sauce, and fold in half. 

Serve the galette with the baby spinach mixed with 2 tbsp oil, 1 tbsp. vinegar and salt.



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