Ingredients
Method
1.Combine the flour, salt and egg in a large bowl, stir to combine then slowly whisk in the water. The batter should be the consistency of single cream, if it’s too thick add more water until the right consistency
2.Heat a large (30cm base measurement) non-stick frypan over a medium-high heat. Add 10g of butter to pan, then pour 1/2 cup (125ml) of batter into the pan and quickly swirl around so it coats pan thinly and evenly.
3.Cook galette for about 2 minutes or until borders peel off and bottom is slightly brown. Flip over and cook the other side for a minute. Repeat with remaining mixture. Pile galettes on a warm plate.
4.Add remaining butter and the spinach leaves to pan. Cook, stirring, until just wilted. Transfer to a bowl. Wipe pan clean.
5.Return one galette to pan, sprinkle a quarter of the cheese over the surface of the galette and when it has melted add a slice of ham and a quarter of the spinach . Roll over borders and serve. Repeat with remaining galettes.
Unfilled crepes suitable to freeze. Not suitable to microwave.
Note
