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© 2012 Jessie Kaufman. These photos and content are protected by US Copyright laws. It is unlawful to reproduce, publish, or edit this content without permission.

Tuesday, July 10, 2012

French Galette Pancake with Sweet Plaintains in a Butter Rum Sauce


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.