The square skillet with glass pan for checking oat bran in the background.
Making the galettes pareve gives you the possibility of making meat sandwiches. (we like to add mustard, pickles, and we’ll talk about other toppings some other time.) I based my galettes on the original Dukan recipe, which is, naturally, milchig–fear not, we persevered. I like to use two whole eggs and two egg whites, or four whole eggs for a richer galette, 6-8 tablespoons of oat bran (6 for Attack, 8 for Cruise). We check our oat bran for bugs, as we do any grains, spread out on a glass pan so I can see it from both sides. As for the fromage frais, I was concerned about what I could substitute for that liquid, but I just skipped the dairy and had no problem. You can flavor the mix with herbs and spices of your choice. Incidentally, I have been told that a teaspoon of water in an omelette will make it more fluffy, so I add that. To make a sweet galette, add Splenda, stevia or your sweetener of choice, and extracts can really add to the fun–we love maple, and orange is delicious as well–we’re ready to try chocolate, almond, coconut, you name it.
I don’t believe in making one galette at a time, and I think a square skillet is great, as square galettes are perfect for making sandwiches. I make four times the recipe in a blender, pour it all at once into the skillet, which has been sprayed with an oil spray and preheated. You want to pour the galette mixture into the pan as soon as it is blended to keep the oat bran from settling to the bottom. If you forget, then after the pan is preheated, just give another whiz to the blender and pour away. When the giant galette is set, with a wide spatula cut it into four pieces, flip them over (I give a little extra spritz with oil spray to each quarter of a pan as I hold that galette aloft with my spatula), and let them cook on the second side. These keep beautifully in the frig, and just fold them over your meat, chicken, tuna, sliced eggs, or whatever, for a Dukan sandwich.
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