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Wholemeal galettes with brussels sprouts, mushrooms, ham and cheese

Name: Wholemeal galettes with brussels sprouts, mushrooms, ham and cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4
Ingredients: 1 tbsp vegetable oil, plus extra for frying; 300g brussels sprouts, shredded; 200g chestnut mushrooms, sliced; 150g wholemeal flour (or use half wholemeal, half plain white flour); 6 medium free-range eggs; 300ml semi-skimmed milk; 120g cooked ham; 150g gruyère cheese, grated; 25g toasted hazelnuts, roughly chopped (optional)

By: Delicious. food team

Published: 19 Feb 19
Updated: 18 Mar 24

Wholemeal galettes with brussels sprouts, mushrooms, ham and cheese

These gorgeous galettes use wholemeal flour for an extra fibre boost and are filled with pan-fried brussels sprouts, mushrooms, ham and melty gruyère cheese. Top with a fried egg and a sprinkling of toasted hazelnuts before serving.

Easy
January 2019

Test kitchen approved

Serves 4
Hands-on time 30 min

Nutrition: per serving

Calories: 620kcals
Fat: 34.5g (12.7g saturated)
Protein: 41.2g
Carbohydrates: 31.9g (6.6g sugars)
Fibre: 85.7g
Salt: 1.5g

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Ingredients

1 tbsp vegetable oil, plus extra for frying
300g brussels sprouts, shredded
200g chestnut mushrooms, sliced
150g wholemeal flour (or use half wholemeal, half plain white flour)
6 medium free-range eggs
300ml semi-skimmed milk
120g cooked ham
150g gruyère cheese, grated
25g toasted hazelnuts, roughly chopped (optional)

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Method

Heat the oven to use as a warming oven (about 140°C/120°C fan/gas 1). Heat a splash of oil in a large non-stick frying pan, add the sprouts and mushrooms and cook over a medium-high heat, stirring, for 5 minutes until lightly charred.
Meanwhile, in a bowl, whisk the flour with 2 of the eggs, the milk, 1 tbsp oil and a pinch each of salt and freshly ground black pepper to form a smooth batter.
Heat a splash of oil in a medium (24cm) non-stick frying or crêpe pan. Pour a ladleful of batter into the pan, swirl to completely cover the base of the pan, then cook for 2 minutes until golden on the underside. Flip over, add some sprouts, mushrooms, ham and cheese to one half of the galette, then fold over to enclose. Transfer to a baking sheet lined with non-stick baking paper and keep warm in the preheated oven. Repeat with the remaining batter – you should have enough mixture to make 8 galettes in total.

Meanwhile, in a separate frying pan, fry the remaining eggs for 3-4 minutes until the whites are set and the bases are crisp and browned. Divide the galettes among 4 plates, top each with a fried egg, then sprinkle over the chopped toasted hazelnuts, if using.