Wholemeal galettes with brussels sprouts, mushrooms, ham and cheese

Method

1. 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.
2. 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.
3. 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.
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5. 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.