Foolproof galette

[Don'tWantToBeFatAnd50!]

Well, I tried these for the first time today but I had to improvise slightly.

First I am cooking on an electric hob so the lowest setting ie number 1 may be a lower temp than the lowest flame on gas.

I did as you describe, left it for 12 mins or so though as I was pegging the washing out so didn't hear the timer going off.

Anyway, it wasn't cooked properly even after 12 mins so I turned it up to number 2 for a couple of minutes and that did the trick.

Turned it over but it only needed a couple of minutes on the other side as it was nearly cooked.

I think my pan may be too wide though, it is a 24cm one and because the mix was quite thin it came out the same thickness as a tortilla.

What size pans do people use for theirs?

I think I may have to go and buy a 20cm one.

By the way I didn't have and don't intend to buy Quark as it sounds disgusting so I used a tbs of greek style yoghurt instead, added 1tbs of light brown Splenda and half a cap of Dr Oetker Vanilla Extract.

It tasted lovely and was really filling.

Although really thin, it reminded me in taste and consistency of treacle tart.

 

[Mirjam]

I tried it and worked perfectly! From now on, this is the way I bake my galettes

 

[Don'tWantToBeFatAnd50!]

I will give it another go tomorrow with my new non stick pan.

I think that the one I was using was too wide so I bought a new small one today from Wilkinsons (20cm £4.50), tested it at lunch time and cooked my gallette the way Dr Dukan says.

No need to grease the pan at all.

But I try the slow way tomorrow as I said and let you know how I got on.

 

[ellie1969]

i tried my first one today and it tasted yummy but i left my non stick frying pan at the new house when i came back yesterday and trying to do it in a normal boiling pan doesnt work :ashamed0005: half of it is welded to the bottom lol

 

[onceinabluemoon]

Thank you so much for this!!

My first attempt at a galette was a disaster, but this morning it was perfect! It looked like a pancake so I put some lemon juice and splenda on it and it is delicious!!

Thank you again.

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!

 

[xstefx]

This is brill!!

Mine always used to fall aprt but now I make perfect ones.... Jamie Oliver move aside.

xxx

 

[ellie1969]

tried again today with a new non stick pan and it was almost perfect

 

[kathryn B]

just made this for the first time - delicious!!!
Thankyou

 

[Teddy67]

Am in cruise - I use one egg, 2tblsp oat bran, 2tablsp ff fromage frais, splenda and allspice - it's delicious - I then top it with another dollop of the fromage frais again mixed with splenda, allspice and sometimes a tblsp of gogi berries. Yum. It never ever tastes like diet food to me - simply scrummy.

 

[valacey]

I added a sprinlke of Garam Masala to mini gallettes yesterday. They were a really nice savoury version. Sometimes they stick in the pan and sometimes not. I think the trick is, "Don't wash the pan afterwards!" Just give it a rub with dry kitchen roll.

 

[Claire41]

I know you posted this ages ago, but, THANK YOU Emmma!!!!!! I tried it yesterday and it was fabbo! I have been struggling with oatbran since the beginning, needless to say my first galette was inedible and so was my second, at which point I gave up in favour of mixing with ff yog. So this was a revelation yesterday.... Sweet, pancakey lovelyness, I smeared it with a tiny amount of vanilla yog and a mere sprinkling of sweetener and scoffed the lot

As my 12 year old would say 'Nom nom nom!'