Pancake Day Inspiration - Savoury Crepe Galettes


Serves Makes 4 pancakes



100g buckweat flour
2 medium eggs
250ml milk
25g melted butter
Cornish Sea Salt Flakes or Crystals
4 tablespoons creme fraiche
1 tablespoon Dijon mustard
200g wilted spinach (chopped)
150g sauteed mushrooms
Ham slices
Grated cheese (cheddar, Comte,
Extra eggs if desired
Cornish Sea Salt seasonings (Really Garlicky, Herb Sea Salt, Chilli Hit)



  1. Beat together the flour, eggs and pinch of sea salt - either flakes or crystals are perfect for the batter. Gradually whisk in the milk, then finally the melted butter.
  2. Add a little extra butter in a frying pan, heat until sizzling, then add enough batter to just cover the pan, swirling to help it reach the edges.
  3. Cook one side, flip, cook the reverse side then transfer to a plate.
  4. Repeat with the rest of your batter.
  5. Arrange the first crepe on a lined baking tray. Combine the creme fraiche, mustard, spinach & mushrooms to make a delicious filling to place in the centre of the crepe alongside some ham - or use what ever filling you wish! You can even crack an egg on top too.
  6. Fold in the edges of the crepe to form a square then top with grated cheese and a Cornish Sea Salt seasoning blend.
  7. Bake for about 10 minutes in a 180°C/160°C fan oven until the cheese is
  8. melted and the egg white set (if using) *TIP: Use cocktail sticks to hold your galette together during baking.*

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