Three fruits and a nut. Still Summer, already Fall.
A dessert out of this world.
Pâte sablée.
Poires au vin (drunken pears).
Figues fraîches.
Caramel coated walnuts.
You’ve counted only 2 fruits ? True. There is raspberry jam hidden somewhere.
Tag Archives: framboise
Etxeko biskotxa : the Basque pie invasion !
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…
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…
Vanilla cream. This is the classic ! There is a good recipe given by the museum dedicated to this pastry.
Framboise (raspberry) and cassis (black currants). Bought jams.
Home-made ume plum jam to fill the 4th type :
Yes, that makes 5. There were 2 vanilla ones.
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
Ficelles picardes (gratin crepes with ham and mushroom filling)
BUCKWHEAT CREPES
Galettes ou crêpes au sarrasin or crêpes de ble noir
egged buckwheat crepes (quick version)
DESSERT :
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.
GOURMANDE in OSAKA 