Honey and goat’s cheese teff galettes

Honey and Goat’s Cheese Teff Galettes by Emma Hatcher

I haven’t been able to stop making these and I don’t think you will either! Gluten-free honey and goat’s cheese teff galettes - the perfect cosy December breakfast, brunch or lunch.

I’ve switched up the usual buckwheat flour found in savoury crêpes for nutty teff flour, to give your gut and your tastebuds something a little bit different to try. Millet flour, also in the batter, adds a bit of sweetness, which compliments the oozy goat’s cheese, runny honey and creamy toasted pine nuts beautifully.

Serves 4/makes 8 thin pancakes.
35 minutes, including resting time.


For the galettes:
100g gluten-free teff flour
50g gluten-free millet flour
1/2 teaspoon salt
2 medium free-range eggs
375ml milk, can be lactose free
1 teaspoon honey
30g butter, melted
Olive oil, for frying
For the filling:
4 slices smoked ham
Handful of spinach
150g goat’s cheese, finely sliced
40g pine nuts, toasted
2-3 tablespoons of runny honey
A few grinds of black pepper


In a large bowl, whisk together the flours and salt. Make a well in the centre of the flour and crack in the eggs. Pour over the milk in a steady stream, whisking to combine until smooth. Stir through the honey.

Leave the batter to rest on the side for about 20 minutes - this allows the flour to hydrate, the batter to thicken and results in tastier galettes. It’s worth it, I promise! Heat the oven to 160C, 140C fan.

When you’re ready to cook the galettes, whisk in the melted butter. Heat a non-stick frying pan over a medium heat and add 1⁄2 a teaspoon of oil (butter is great for flavour but it can often burn - add some more on to the galettes at the end, if you like).

When the oil is glossy, add a ladleful of batter, swirling the pan around so that the batter covers the base in a thin layer. As soon as the upper side of the galette starts to bubble and the underside is turning golden, flip it over.

Tear a ham slice in half and place it in the middle of the pancake, followed by a handful of spinach and a few discs of goat’s cheese. Fold up each side of the pancake to create a square and cook for another minute, or until golden on the second side too.

Slide the galette onto a lined baking tray and place in the oven to keep warm, while you repeat with the rest of the batter and ingredients. Serve with a sprinkle of pine nuts, a drizzle of runny honey and a grind of black pepper.

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