Home > Savoury pancake recipes > Wholemeal galettes with brussels sprouts, mushrooms, ham and cheese

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

Save recipe

Save

Save recipe Print

Rate

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)

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

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.