Pancetta and asparagus galettes

Pancetta and asparagus galettes

4.7 9 ratings

Prep. 35 min

Total 1 h 5 min

6 portions

Ingredients

Batter

buckwheat groats
140 g
salt
2 tsp
full cream milk
140 g
beer (lager - see Tips)
140 g
eggs
2

Filling

Gruyère cheese cut into pieces (2 cm)
120 g
olive oil plus extra for frying
20 g
pancetta cut into pieces (2 cm)
115 g
eschalot
1
asparagus trimmed and cut into thin slices
220 g
eggs
6
ground black pepper
1 pinch

Difficulty

easy

Nutrition per 1 portion

Sodium 1277.9 mg

Protein 25.9 g

Energy 1582.9 kJ / 376.9 kcal

Fat 21 g

Fibre 3.3 g

Saturated Fat 8 g

Carbohydrates 18.2 g

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Also featured in

Focus on Buckwheat 9 recipes
Australia and New Zealand

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