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1
Mix the flour and salt in a bowl.
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2
Beat together the egg, milk and oil.
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3
Pour this into the flour, stirring constantlty and mixing in the flour until you have a smooth batter.
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4
(If you use a blender, first blend the milk, egg, salt and oil for 15-30 seconds, then add the flour and blend for a further 30 seconds to a smooth batter.
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5
).
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6
Let the batter stand for half an hour before making the pancakes.
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7
Blend or beat again just beforehand, as some of the flour will almost certainly have settled at the bottom.
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8
Heat a little oil or butter - about 1 teaspoons -in a skillet until it smokes.
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9
Pour in 2 tablespoons of batter, quickly tipping the skillet so the batter spreads out evenly into a circle.
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10
Fennel Filling:.
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11
Blanch the fennel for 10 minutes in boiling water.
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12
Drain well.
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13
Melt the butter in a small saucepan and stew the fennel covered, for 10 minutes over low heat.
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14
Puree it with the grated Parmesan and add salt and pepper to taste.
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15
Preheat the oven to 350 degrees F.
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16
Spinach Filling:.
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17
Cook the spinach in its own juices for 7-8 minutes in a covered saucepan.
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18
Chop it very finely and season with the nutmeg and black pepper.
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19
Tomato Filling:.
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20
Gently fry the onions and garlic for 3-4 minutes in the olive oil.
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21
Stir in the tomatoes, celery, aniseed and tomato paste and cook, uncovered, over moderate heat, for 10-15 minutes or until you have a thick sauce.
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22
Season well.
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23
Assemble the galette in a lightly greased 9-inch springform cake pan.
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24
Put in one pancake, then sandwich in the different fillings (reserving some of the tomato sauce) between the pancakes.
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25
End with a pancake.
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26
Bake for 10-15 minutes.
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27
Turn out and serve with the remaining tomato sauce and extra grated Parmasan cheese.
