Etxeko biskotxa : the Basque pie invasion !

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My etxeko biskotxa. Home-made gâteau basque. No, you’re never too rich. Particularly if you’re a cake. Or if the currency of your fortune is a delicious specialty…

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Yes. I have 5 ! But they are small. And I shared. And they could have been bigger and I could have not shared and eaten them all too…

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Vanilla cream. This is the classic ! There is a good recipe given by the museum dedicated to this pastry.

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Framboise (raspberry) and cassis (black currants). Bought jams.

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Home-made ume plum jam to fill the 4th type :

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Yes, that makes 5. There were 2 vanilla ones.

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Tarte alsacienne à la fraise et à la myrtille (double berry cake)

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It’s a cousin from Lorraine’s tarte au sucre (here). A little more elaborated. Both are nice, that depends if you’re looking for simplicity or something more cake-like.

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Strawberries (fraises) and blueberries (myrtilles) are garnishing it. Frozen fruits do the trick perfectly.

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And there is some streusel on top.

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Caliph’s berry crémet, a creamy luxury pause


Let’s say the crémet d’Anjou that you’ve seen before has moved into an Oriental palace…
This fresh cream is flavored like Ottoman sweets with honey, orange blossom water, cinnamon, a hint of mace.

Garnished with berries.

The strawb’ soup is pimped with créme de framboise (raspberry liquor).

Decorated with gold powder if you have. Cinnamon is cheaper and tastier otherwise.

Crêperie gourmande

La Chandeleur, crepe day is February second, in France and some other countries in Europe. That’s a very old celebration that correspond to the Day of the Marmot in America and the Setsubun in Japan. The start of “Spring”, well, maybe Spring. At least, Sun is coming back in the skies after the darkest months. So crepes look like small suns..

The French tradition is each member of the family cooks his/her crepe in flat pan. And you have to hold some money in one hand and flip the crepe with the second hand. If you succeed, you will be rich during one year. If not…you get a crepe on the floor, on the head, or whatever, and you’ll have had a good time laughing about your clumsiness.

WHEAT CREPES
crêpes de froment

Easy recipe :
1 average size egg
3 tbs of flour
1 glass of milk (1/2 US cup)
1 tbs oil or melted butter

A-whip well B-wait 2 hours C-cook the crepes

a few savory variations

Ficelles picardes (gratin crepes with ham and mushroom filling)

colorful

BUCKWHEAT CREPES
Galettes ou crêpes au sarrasin or crêpes de ble noir


Galette day


100% buckwheat crepes


egged buckwheat crepes (quick version)

Napoleon

Cheezy beanie (vegan)

herbs and beans

DESSERT :


crêpes boisettes


crêpes Suzette

pale sun thick crepe

crêpes soufflees with coconut and kumquat

Crêpes boisettes

Délice aux framboises. Raspberry delight. And there is chocolate hidden in them…

This is berry sister of the crêpes Suzette. Freshly invented.

Reheat the crepes in a little butter. Then fill the pan with raspberry juice. I have juiced frozen berries. They are not very sweet, which is perfect for me, but you may want to add sugar.
Place a crepe, garnish with chips of cocoa mass or very dark chocolate and 1/2 ts of condensed milk. Fold in 2. Cover with juice. Fold again.

Add the rest f juice, a few cut berries, a tbs of butter and a tbs of creme de framboise (raspberry liquor). Reheat all the crepes in the sauce. Then heat some more liquor to flame them.

Serve with 1/2 tbs of condensed milk on each crepe.