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  • Crêpes galette stuffed with light raw ham
Easy
40min
3 People

Crêpes galette stuffed with light raw ham

The Mediterranean version of the crêpe galette, lighter and tastier.

Ingredients

3 People
Buckwheat flour90g
Albume Protein510ml
Water60ml
Salta piacere
EVO oil1 tsp
To fill:
Aequilibium raw hamat will
Aequilibrium eggs3
Light spreadable cheeseat will

Description

Crêpes galette are a specialty of French origin, thin and with a rustic taste thanks to buckwheat flour. In this version they are transformed into a proposal with a more Mediterranean character: light, balanced and rich in flavour. The secret? The filling with AeQuilibrium raw ham, with 60% less fat*, which makes the dish lighter without sacrificing pleasure.

*compared to the average of the best-selling raw ham slices in Italy.

Procedure

1

In a bowl mix the buckwheat flour with the egg white, water and salt.

2

Let the batter rest in the fridge for 30 minutes.

3

Preheat a well non-stick pan with a drop of oil and pour the mixture. Rotate the pan to distribute the mixture evenly over the surface.

4

Cook 2 minutes on each side, and turn the crepe.

5

Decorate it with the spreadable cheese, crack the egg over it and cook for another 3-4 minutes with a lid. 

6

Repeat the process for the other 2 crêpes.

7

Then decorate the crêpes with raw AeQuilibrium and close the sides with its classic "sachet" shape.

8

Serve and decorate with fresh spinach and AeQuilibrium raw ham.

Product information may undergo changes, temporarily causing variations between the information on this page and that on the product label. We therefore invite you to always verify and consider the information on the product label before using and consuming it.

Suggestions

1. Is it necessary to rest the batter?
Yes, resting in the refrigerator helps to obtain crêpes that are more elastic and easier to cook, preventing them from breaking in the pan.

2. Can I prepare crêpes without eggs in the filling?
Yes, you can omit the egg or replace it with other ingredients such as grilled vegetables, light cheeses or legume creams.

3. How to prevent crepes from sticking to the pan?
Use a well-non-stick and lightly greased pan, and make sure it is hot before pouring in the mixture.

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