Emmma
grammar police
I'm reposting this from another thread, as thought it might be an idea to have it in here.
Since we've so many people just joined us I thought it might help, since everyone's first attempt is a disaster I think. You need a REALLY GOOD non stick pan. Don't worry about seperating your egg - just mix with 1.5 tbsp oatbran if you're in attack, 2 if in cruise, 1 tbsp sweetner & 1 tbsp fromage frais or quark and perhaps some flavouring (a shake of cinnamon or few drops of oil and alcohol free vanilla essence).
A savoury version would be the same without the sweetener and adding dried herbs/spices for flavour.
With your pan on the smallest ring on the lowest heat pour in your mixture and shake it around a bit to flatten and spread it out. Set a timer for no less than 10 minutes and then go away and forget about it. When your timer goes off gently edge a spatula in one side, bring it round the edges and your galette should lift up off the pan. You can flip it now and give it another 5 - 8 minutes to finish it off.
It takes a little practice but once you've got the technique the galettes are brilliant!
Since we've so many people just joined us I thought it might help, since everyone's first attempt is a disaster I think. You need a REALLY GOOD non stick pan. Don't worry about seperating your egg - just mix with 1.5 tbsp oatbran if you're in attack, 2 if in cruise, 1 tbsp sweetner & 1 tbsp fromage frais or quark and perhaps some flavouring (a shake of cinnamon or few drops of oil and alcohol free vanilla essence).
A savoury version would be the same without the sweetener and adding dried herbs/spices for flavour.
With your pan on the smallest ring on the lowest heat pour in your mixture and shake it around a bit to flatten and spread it out. Set a timer for no less than 10 minutes and then go away and forget about it. When your timer goes off gently edge a spatula in one side, bring it round the edges and your galette should lift up off the pan. You can flip it now and give it another 5 - 8 minutes to finish it off.
It takes a little practice but once you've got the technique the galettes are brilliant!
