Print Comment

Ham hock, duck egg and Gruyere spelt galettes

20 FEBRUARY 2012
Savoury Enlarge
Ingredients (Serves 6)
Pancake batter
  • 60g stoneground spelt flour
  • 65g plain flour
  • 2 eggs
  • 150ml whole milk
  • 150ml water
  • 1 large pinch salt
  • 2 tablespoons flavourless oil or melted butter

Topping
  • 180g good quality Gruyere
  • 270g cooked ham hock
  • 6 medium duck eggs (or hen’s eggs)
  • Salt & pepper
  • 1 bunch flat–leaf parsley, finely chopped
Method

1. To make the batter, whisk the ingredients together till smooth

2. Pre-heat your grill to high

3. Put a pan over a medium-high heat. Once warm, spoon in just enough batter to cover the base of it

4. Once cooked on one side, flip the pancake and sprinkle on the cheese and ham hock, leaving a gap in the centre. Crack in the duck egg, sprinkle over salt and pepper and place the pan under the grill

5. Once the egg is cooked and the cheese melted, remove the pan from the grill, slip onto a plate, sprinkle some parsley over and serve.

Share: