A galette is a French free-formed pancake type pie. My version isn't like the classic French version since it contains no grain flour, but it's delicious all the same.
The classic galette is a savoury pie. When the French make it with fruit they usually call it a crepe but this isn't what I would consider a crepe at all. Crepes - to my mind - are very thin and light pancakes. This is more like a sort of soft cake.
I have made mine with blueberries but it could be made with any type of berry. Strawberries, raspberries, blackberries - I've tried them all and they are all delicious.
Even though I have lots of recipes for muffins and bread, sometimes I just don't have time for baking. I came up with this on a day when I really wanted something muffin-like with my mid-morning coffee, and my cupboard was bare.
You will also notice that I don't use any sweetener. I prefer these days to just enjoy the natural sweetness of fruit, but you could always add some of your favourite sweetener if you feel you need it.
2 tablespoons of cream cheese
1 tablespoon of almond flour
1/4 cup blueberries ( or raspberries, sliced strawberries, etc. )
1/4 teaspoon vanilla
1/4 teaspoon ground cinnamon
1 tablespoon of butter ( for cooking )
- Melt butter in a small skillet, on low heat so it doesn't burn.
- Meanwhile whip the egg in a small bowl until it's frothy, then add the vanilla and whip some more.
- Add the almond flour, vanilla and cinnamon and continue whipping.
- Pour the mixture into your hot skillet . Pour the blueberries evenly over the top.
- Cook over low heat until bubbles start to form and the top no longer looks wet.
- Flip the galette and cook the other side for a minute longer.
- Slide onto your serving plate and drizzle whatever butter is left in the pan over the top. If you want to add even more fat, melt a pat of butter over the top. Yum!
This recipe makes one serving, but you could double or triple the ingredients and make a large galette, then cut it into slices to serve to several people.
However, even though I'm a BIG fan of cooking ahead, I wouldn't freeze this. It's okay, and you could do it if you really need to save time, but both the flavour and the texture are much nicer when you eat it freshly made. And since it only takes minutes to prepare, there is really no good reason to eat it any other way.