Breakfast galettes

To make the crepes, place the flour and salt into a large bowl.

In another bowl whisk together the eggs and milk. Slowly add the wet mixture to the dry using the whisk. Pour in the melted butter and mix well.

Allow the mixture to rest for at least half an hour before using.

When you’re ready to cook the crepes, heat a large frying pan on a medium heat, melt a little butter in the pan and pour enough mixture into the hot pan to form a thin layer. You can tilt the pan this way and that to ensure an even layer.

Set aside on a plate. A batch of crepes can also be kept in the fridge for use the next day.

To make the mince, heat a dash of olive oil in a large heavy based saucepan or deep frying pan. When hot add the onion and salt and sauté until translucent and beginning to brown at the edges.

Now add the beef mince and garlic. Continue to cook on a high heat, breaking the mince apart as you go.

When the mince has browned, add the grated mushrooms and sauté for a further 3 minutes, then add the paprika and flour.

Fry this for a few minutes before adding the Worcestershire sauce, tomato paste and beef stock. Scrape the bottom of the pan with your spoon to ensure all the tasty brownings are incorporated into the mix.

Simmer for a further 5-10 minutes until thickened. Stir in the parsley before removing from the heat and setting aside.

Preheat your oven grill to 200⁰C.

Place the crepes on to a large baking tray.

Spread each crepe with crème fraîche. Add a layer of spinach then spoon over the mince. Dot each one with cherry tomatoes and sprinkle with cheese.

Place into the oven at 180ºC for 15 minutes until the cheese has melted.

Sprinkle over sauerkraut, chopped parsley and serve.