Millet Galettes with Spinach

Method

1. First make the galette batter. In a mixing bowl, whisk together the flours and salt. Measure the milk out in a measuring jug and then beat in the eggs. Make a well in the flour mix and then, whisking, slowly trickle in the milk and eggs until combined into a thin batter. Cover the bowl and refrigerate for at least 2 hours, or overnight.
2. When you’re ready, roughly bash up the peppercorns in a pestle and mortar, then combine with the grated nutmeg. In a medium-sized saucepan, melt the butter and add the crushed garlic and mixed herbs. Cook for a few seconds until the garlic is smelling fragrant but hasn’t coloured, then tip in the crushed black pepper and nutmeg. Allow to toast and bloom in the hot butter for a few moments, and then sprinkle in the flour, combining into a roux.
3. Stirring, cook the roux over a low-medium heat until it starts to brown and smell nutty. Beat in the mustard. Now gradually pour in the milk, whisking carefully, until the sauce thickens. Stir in the frozen spinach, allow to simmer for a few minutes, then turn off the heat and cover. The spinach will fully defrost while you make the galettes.
4. Heat a heavy frying pan (or crepe pan) over a medium heat, and rub a little butter over it. Give the rested galette batter a firm whisk, then ladle in about 3 tablespoons (you might need to work out how much works for your pan size), quickly tilting the pan around so the batter spreads evenly. Cook for a few minutes until brown on the underside and set through. With a flexible fish-slice spatula, loosen the edges of the galette and flip over. Cook for a minute or so more, then remove to a plate.
5. Repeat with the rest of the batter, stacking the pancakes straight on top of each other. Don’t stress if they don’t look perfect; the final dish hides a multitude of sins.
6. Preheat your oven to 200C. Re-warm the bechamel, stirring to distribute the spinach, and beat in the grated cheese. Grease a shallow baking dish.
7. Place a few tablespoons of bechamel in the centre of each galette (you will have some leftover). Fold each filled galette in half once, and then in half again, then place them, overlapping, into the dish. Top with a final showering of cheese.
8. Bake in the hot oven for ten minutes, until hot through and crisping. Serve immediately, with the extra bechamel on the table and a sharply dressed salad.