• Make a well in the centre of the flour, crack in the egg, and add a couple of tablespoons of water. Whisk to form a smooth paste, then gradually add up to 280ml of water to form a runny batter. Whisk in the salt
• Leave to stand in the fridge for at least a couple of hours or overnight.
• The batter should be thin, runny, and have a single-cream consistency. Add a drop more water if it is too thick. I also always check for salt.
• Put the pan over a high heat with a small knob of butter and a tiny drizzle of olive oil. Swirl the fat around so it covers the base of the pan. Add about half a cup of the mixture. The mixture is quite forgiving, so pour in the mixture, swirl again to cover the base of the pan, and add a little more mixture if necessary. Wait for bubbles and small holes to appear and set. About 2 minutes. Turn over the pancake and cook for another 2 minutes. Place on a warmed plate and cover. Cook the rest of the pancakes.

Assembling the Galettes

• Place the first galette back in the pan over low heat. Add the cheese; when it starts to melt, add the ham, wilted spinach, and mushrooms. Top with a fried egg. Fold over the opposite sides to form a square envelope.
• Garnish with parsley or chives and a little black pepper or chilli flakes. Serve with a rocket salad and a glass of cider!