300 milliliter, Skim Milk
1 egg 
4 egg
100 gr, Buckwheat Flour
40.00 g, Butter
100 g, Button mushrooms
60 gram, Gruyere
1 cup, Spinach

Sift the flour into a bowl.  Measure milk in a jug and whisk in eggs.  Set butter to melt.  Pour milk mixture into batter and whisk well.

Heat a large, flat pan to a medium temperature (or galette maker, if you have one).  Lightly grease the surface.  Grease a baking tray and heat the oven to 180C.

Whisk the butter into the batter and pour back into the jug (easier to control for pancake making).  Pour some batter into the pan and tip to cover the whole base of the pan, ensuring the pancake is very thin.  Once the edges begin to brown, flip the pancake.

Immediately add a ring of cheese in the middle, top with spinach and sliced mushrooms.  Break an egg into the centre. Once the egg white begins to set, fold in the corners and transfer onto your baking tray.  Make the next pancake in the same way.

Bake in the oven for around 5 mins, until the egg white is set, but yolk is still runny.