Galette Bretonne with Chicken and Broccoli

Instructions

1. Mix the buckwheat flour, milk, water, melted butter, eggs, and salt into a fairly thin batter and let it rest for 30–45 minutes.
2. Wash the broccoli, cut it into small florets, blanch in salted water, and rinse with cold water.
3. Cut the chicken breast into small pieces, coat lightly in flour, and fry until browned.
4. Slice the onion into thin strips and finely grate the garlic.
5. Once the batter has rested, heat some oil in a pot and sauté the onion and garlic.
6. Then add the broccoli, chicken, and cooking cream and bring to a boil.
7. Add the spinach and grated cheese and season with salt, pepper, and nutmeg.
8. Heat a pan over medium-high heat and add a little oil.
9. Pour a ladle of batter into the pan and swirl to spread evenly.
10. Once the underside is browned, flip the galette.
11. When cooked on both sides, set aside on a plate. Repeat with the remaining batter.
12. To serve, place a galette on a plate, add the filling in the center, and fold the sides inward.