There’s always a few recipes floating around in my mind that I’m dying to make. This one has been simmering for about six months so you can imagine the anticipation when I finally got around to buying the ingredients to make it. I’m honored to be sharing it here with you today. It’s a very special recipe. I’m half French and my husband is half Puerto Rican. I wanted to combine our cultures to make the perfect breakfast treat. Galettes actually originated in the town that my great, great, great grandparents grew up in. (Brittany, FR) And if you’ve ever been to Puerto Rico you’ve likely tried Mofongo or Tostones which are both made with plantains.
If you’ve never tried a plantain they are sort of like a banana mixed with a potato. They tend to pick up the flavor of whatever you add to them, making them a fun ingredient to play with. Sweet plantains are just overripe plantains, so if you can’t find them, put a ripe plantain in a paper bag for about a week. It’ll ripen just like a banana, except you want this to get black before you use it.
French Galette Pancake
6 tbsp oat bran (not oat meal)
6 tbsp fromage blanc or low fat cream cheese at room temp
4 egg whites
Mix all ingredients together in a bowl. Heat a nonstick 9" skillet to medium. Take 1/4 of the mixture out of the bowl and pour into the entire bottom of your skillet. Cook like you would a pancake, wait for the bubble for form in the middle then flip. Cook for an additional minute then slide onto plate.
Spoon sweet plantains and sauce onto half of the galette, fold over other side and top with whipped cream.
Sweet Plantains in Butter Rum Sauce
For the recipe, please visit Rachel Cooks