Breton galette

INGREDIENTS (for 5 galettes): - 250g buckwheat flour - 565ml cold water - 1 egg - a pinch of salt For the filling: - 200g mushrooms - 2 cloves garlic - 400g spinach - 1 egg - grated emmental

Grind all the ingredients of the dough and let it rest in the refrigerator for at least 30 minutes.

In the meantime, fry the sliced mushrooms with a couple of chopped garlic cloves. When ready, lower the heat to the minimum, add the spinach, cover and let it reduce.

After the resting time, filter the dough so that there are no lumps.

Pour some of it into a non-stick frying pan (not too much, it should be a thin batter).

Over medium-high heat, we wait for holes to appear and turn over.

Add the cheese (amount to taste) in the form of a volcano, where we will place the egg.

With a spatula, spread the egg white over the cheese and when it begins to set, add the mushrooms and spinach.

Fold the sides and leave a few seconds more in the fire.