Wow! The BEST Galette recipe - A must try

Discussion in 'Dukan Recipes' started by Don'tWantToBeFatAnd50!, 4 August 2011 Social URL.

  1. Don'tWantToBeFatAnd50!

    Don'tWantToBeFatAnd50! Full Member

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    I have been making a galette for breakfast for the past few days from recipes picked up in the forums.

    However, this morning, I decided to use the recipe that Dr Dukan has published in his latest book and can not believe the huge difference.

    I have been mixing everything together in the past and thought they were ok BUT, I will def be making them the other way if I want a sweet tasting galette.

    Instead of mixing all together, he says to seperate the egg and beat the white until foamy. Now, I thought stuff that it is too much hassle and I don't have an egg seperater. Believe me it is worth those extra few minutes to beat that egg white.

    By the way (for newbie cooks, just crack an egg onto a plate making sure the yolk stays whole, place a small cup or a jam jar etc over the yolk and pour the white into a dish). The dog enjoyed the yolk scrambled. :D

    Here is the recipe which isn't word for word for obvious reasons:


    1 egg white

    2 tablespoons oat bran

    2 tablespoons fat-free plain Greek yogurt

    1 teaspoon sweetener ie Splenda etc



    Beat the egg white until foamy in a small dish

    In another small dish combine oat bran, yogurt and sweetener

    Add the beaten egg to the dry mix and stir until blended

    Place a small nonstick pan over medium heat

    Pour the mixture into the pan and cook for around 5 minutes, or until underside is golden and the upper side starts to dry

    Turn over galette with a spatula and continue cooking the other side for 5 mins

    Remove to a plate and allow to cool briefly before serving


    The difference is amazing!

    I just had mine with a bit of Greek style yoghurt on the side.

    This is just like eating a sponge cake because of the air in the egg white (albeit a rather flat sponge cake but you know what I mean).

    He does say to omit the sweetener and add herbs, spices etc if you want a savoury pancake.

    I think if I want a savoury one I will cook it the other way and have a flatter galette.

    The idea of a sponge savoury pancake doesn't appeal to me for some reason.

    Please give this way a try if you haven't already.

    The only mistake I made was a forgot to grease the non stick pan before adding the mixture and it stuck slightly.

    ;)
     
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  3. redbooties

    redbooties Full Member

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    I tried this galette this morning and it was lovely I think i tried to turn it a bit too early because it fell apart a bit, but it tasted lovely pity we can only have one a day
     
  4. Topaz63

    Topaz63 Gone a bit quiet

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    Much as I love dogs and give mine the occasional old egg, this seems an awful waste of the yolk! How about custard? If you want to keep a yolk for a day without it getting a hard top, put it in a tiny bowl or ramekin and add milk. Splash the milk over the top of it/them, as they do float, so make sure they have some on top. Then cover with cling film and put in fridge. When you are ready to make custard either baked (see Maintainer's recipe) or smooth for ice cream perhaps, you just top up the milk to the right amount, add sugar sub and flavours, beat in a liquidiser or whatever and cook in pots or heat in a pan, whatever your intended recipe.
     
    Last edited: 19 August 2011
  5. Don'tWantToBeFatAnd50!

    Don'tWantToBeFatAnd50! Full Member

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    The eggs are cheap enough so I don't mind her having a little treat. I don't have these every day so she may only get the yolk twice a week.

    ;)
     
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