Parma Ham, Spinach & Egg Galette

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Parma Ham, Spinach & Egg Galette

Fluffy French crepe filled with Parma Ham and spinach.

Yields1 Serving
Prep Time10 minsCook Time4 minsTotal Time14 mins
Parma Ham, Spinach & Egg Galette
What you'll need
 Crepe ingredients (this batter makes enough for 4 crepes, with left over batter, which can be refrigerated for further use)
 1 cup Coconut milk, plus 1 cup Water (or 2 cups organic milk if not Paleo)
 ½ cup Health Riot Cassava flour
 3 tsp Flaxseed powder
 1 tsp Himalayan pink Salt
 ½ tsp Xylitol
 4 Large Free-range Eggs
 50 g Melted Butter, + more for frying
 2 cups Baby Spinach, rinsed & thoroughly dried
 1 Small Clove garlic, finely minced
 1 tbsp Butter
 Small pinch nutmeg
 Small pinch black pepper
 60 g or 4 slices Parma ham
 2 Free-range Eggs
Instructions:
1

Start off by simply combining all the crepe batter ingredients in a blender, and blitzing until smooth to create your Cassava batter.

2

Cook your baby spinach in the butter with the garlic, nutmeg and black pepper until wilted, then drain to remove excess liquid.

3

Using a crepe pan, melt a little butter, then pour in enough crepe mixture to cover the pan, over a medium to high heat. Once it starts to firm up, add 2 slices of parma ham in the middle, followed by half your spinach, creating a small well in the middle wherein you can crack a whole egg into.

4

Once the sides start to brown, gently fold the sides in towards the middle, leaving the yolk of your egg exposed. Fry like this for about 1 and a half minutes, then flip your galette over and fry for a further 30 seconds. Switch off the heat.

5

Allow to rest in the turned-off pan for 30 seconds, then turn onto a serving plate.

6

Your yolk should be only just cooked, but still runny. Season with a little salt and pepper, garnish with micro herbs and serve.

Ingredients

What you'll need
 Crepe ingredients (this batter makes enough for 4 crepes, with left over batter, which can be refrigerated for further use)
 1 cup Coconut milk, plus 1 cup Water (or 2 cups organic milk if not Paleo)
 ½ cup Health Riot Cassava flour
 3 tsp Flaxseed powder
 1 tsp Himalayan pink Salt
 ½ tsp Xylitol
 4 Large Free-range Eggs
 50 g Melted Butter, + more for frying
 2 cups Baby Spinach, rinsed & thoroughly dried
 1 Small Clove garlic, finely minced
 1 tbsp Butter
 Small pinch nutmeg
 Small pinch black pepper
 60 g or 4 slices Parma ham
 2 Free-range Eggs

Directions

Instructions:
1

Start off by simply combining all the crepe batter ingredients in a blender, and blitzing until smooth to create your Cassava batter.

2

Cook your baby spinach in the butter with the garlic, nutmeg and black pepper until wilted, then drain to remove excess liquid.

3

Using a crepe pan, melt a little butter, then pour in enough crepe mixture to cover the pan, over a medium to high heat. Once it starts to firm up, add 2 slices of parma ham in the middle, followed by half your spinach, creating a small well in the middle wherein you can crack a whole egg into.

4

Once the sides start to brown, gently fold the sides in towards the middle, leaving the yolk of your egg exposed. Fry like this for about 1 and a half minutes, then flip your galette over and fry for a further 30 seconds. Switch off the heat.

5

Allow to rest in the turned-off pan for 30 seconds, then turn onto a serving plate.

6

Your yolk should be only just cooked, but still runny. Season with a little salt and pepper, garnish with micro herbs and serve.

Parma Ham, Spinach & Egg Galette

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