When I was growing up, Pancake Day in the Little Loaf household involved crêpes. Not the fluffy stacks of American-style pancakes which have become so popular, but good-old fashioned, lacy thin crêpes with all the added fun of flipping involved. Of course one would always stick to the pan, another to the ceiling and nobody could eat at the same time as we flipped and rolled and trailed spoons of batter all over the hob and floor, but that was all part of the chaotic fun that was Shrove Tuesday.

Filling-wise, we’d start off with the obligatory savoury crêpe stuffed with melting cheese, onion and possibly a slice of tomato – a nod to some semblance of a normal supper – before getting stuck into round after round of lemon juice and sugar. We’d roll and eat and run our fingers round our plates to catch the grainy sugar syrup until the batter was finished or we couldn’t move to make more pancakes. Or both.

This savoury recipe takes inspiration from both France and Spain. The batter is essentially that of a French galette, a gluten free crêpe made with buckwheat flour.  I add a small amount of spelt flour to mine as I find it makes the galettes a little less dense, but if you’re avoiding gluten feel free to use just buckwheat. The combination of leeks and romesco is one I first tried in Barcelona where we were served new season calçots (a giant green onion not dissimilar to a leek) with bowls of smoky red pepper sauce and bibs to catch the drips. And the finishing touch is a brown butter fried egg, the yellow yolk running into the leeks to create a rich, glossy sauce.

If you prepare everything in advance, you could easily serve these for breakfast before work. The galettes, leeks and romesco all keep in the fridge for several days so all you’ll need to do is warm them in a pan and fry up your eggs. Carnivorous Husband likes his with extra crispy bacon and I often crumble feta or stir gruyere into the leeks for a more substantial meal.

This recipe makes more galettes than you’ll likely eat in one sitting, but they heat up beautifully. If you’re more of a sweet breakfaster or fancy a fuss-free dessert, try cooking sliced banana in a little browned butter and maple syrup. Spread your warm galette with peanut butter, top with the banana then grate over a square or two of dark chocolate. Fold into quarters and serve with Greek yoghurt and more maple syrup, to taste. Breakfast, dinner and dessert all sorted: happy Pancake Day!