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  • 1 min read

Ed's Galettes Florentine

A pairing for our La Marina 'Cuvée Oceane'. Recipe credit @eddmifflin

This Shrove Tuesday we'll be cooking up these comté-based Breton galettes. We've paired the dish with our La Marina Sauvignon blend. Bursting with crunchy apple and zesty lemon, this fresh and joyous white has just enough acidity to cut through the richness of the dish.

Ingredients (makes 2 large pancakes)

  • 50gplain flour
  • 3medium eggs
  • 150ml milk
  • 15gbutter, plus a little more for the pan
  • 150gbutton mushrooms, halved
  • 1garlic clove, crushed
  • 100gfresh spinach
  • ½ lemonjust the zest, finely grated
  • 50gcomté cheese, grated


Make the batter by whisking 1 egg with the milk and flour. Melt a knob of butter in a large frying pan, then cook the pancakes in two batches.

In a separate pan, melt the butter and cook the mushrooms with a pinch of salt for 5-6 minutes, until golden. Add the garlic, spinach and lemon zest and cook until the spinach has wilted.

Assemble the pancakes: divide the cheese between them and then top with the mushroom/spinach mixture. Fold in the edges to partially enclose the filling and place under the grill for a couple of minutes.

Meanwhile fry the two remaining eggs in the mushroom pan, and pop them on top of the galettes when they emerge from the oven.

Serve with a cold glass of La Marina.

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