Galettes florentine

Method

1. Heat the oven to 180ºC fan/gas 6. Put the flour in a bowl and whisk in 1 egg, milk and a pinch of salt. Heat a large non-stick pan over a medium-high heat and lightly grease with butter. Add a ladleful of batter (about ¼ of the mixture), swirling the pan to form a large, thin pancake the diameter of the pan. Cook for 2-3 minutes until the edges of the pancake begin to curl and the underside is golden, then flip and cook for a further 2 minutes. Repeat with the remaining batter, setting the pancakes aside in a pile on a plate.
2. In a separate pan, melt the 20g butter with a splash of olive oil. Add the mushrooms and a pinch of salt and cook for 5-6 minutes until tender and golden. Add the garlic and thyme and cook for another minute, then add the spinach and lemon zest and cook until the spinach is wilted.
3. Put the pancakes on 2 large baking sheets, then divide most of the cheese among them. Top with the mushroom/spinach mixture, then make a space in the middle of each and crack an egg into it. Fold in the edges of each pancake to partially enclose the filling, leaving a gap around the yolk. Sprinkle over the remaining cheese, then bake for 5-6 minutes until crisp, the egg whites are set and the yolks are done to your liking. Sprinkle with extra thyme and serve straightaway with a green salad.