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Galettes of Spring Greens with Goat Cheese & Marjoram

Holly Stewart

Yield: Yields about 18 four-inch galettes.

Serve these thin pancake-like rounds as an accompaniment to the navarin, or offer them as a first course.


  • 1-1/2 cups flour
  • 1-3/4 cups milk; more if needed
  • 3 eggs
  • 3/4 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1/2 cup minced young greens, such as spinach, chard, flat-leaf parsley, or dandelion
  • 1/4 cup minced scallions
  • 2 to 3 Tbs. butter
  • 1/4 lb. fresh, soft goat cheese
  • 4 Tbs. minced fresh marjoram, oregano, or thyme

Nutritional Information

  • Nutritional Sample Size per galette
  • Calories (kcal) : 100
  • Fat Calories (kcal): 40
  • Fat (g): 4.5
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 45
  • Sodium (mg): 150
  • Carbohydrates (g): 10
  • Fiber (g): 1
  • Protein (g): 4


  • Whisk the flour, a little bit at a time, into the milk, until the mixture is smooth. Beat in the eggs, salt, pepper, greens, and scallions. The batter should be about the consistency of heavy cream; add a little more milk if necessary.
  • Heat about 1 tsp. of the butter in a skillet or griddle over medium high. When the butter is sizzling and the pan is hot, spoon the batter into 4-inch rounds, as many as your pan will hold. Cook one side until you see bubbles forming and the edges look done, about 1 minute; flip and cook the other side. Continue with the rest of the batter, adding butter to the pan as needed.
  • Arrange the galettes on a plate and keep warm under foil as you cook the rest. Serve slightly warm or at room temperature, with the goat cheese and marjoram on the side.


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