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)

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.

Swiss brunch

Quick and easy, very tasty.

With muesli of course..

Savory : simple roesti and egg.

Sweet : muesli.
To go quicker, I passed the wet oat 1 minute in micro-wave. Beside apple, I added frozen raspberries that thawed while I ate the rest. On top, almonds, cocoa mass, cinnamon, and yogurt.

2011 big hits and correcting a mistake…Flockensahne cake

Last post of 2011
Surprise ! Surprise !
You know what I post, but do you know what people read on this blog ?

Well the most popular thing seems to be :
desserts français

And you wonder which dessert ? You want to know the most searched delicacy that brings people on this blog.

Number 1 :
-Flockensahne cake

In a way I’m glad that so many people loved it, but I feel bad as I didn’t even give that recipe of this major French classic. Grrrr…. You wanted it ? Wait a few minutes.

And then ?
-La creme Mont-Blanc

And you like chocolate a lot.
Particularly :
–Guilt free chocolate cake

You guys eat only sweets, don’t you ? Even Japanese ones wagashi.
-Tamago-chan, cute egg

There are a few elitist readers that eat before their dessert.
They like the cuisine française. Good to read. Like what ? Oh, c’est de la grande cuisine :
-omelette baveuse
-croque-monsieur

There are fans of Japanese cuisine :

-negiyaki (green okonomiyaki)
-sobagaki

An unexpected guest :

Shan yellow tofu

Gateau flocon de neige – Flocken Sahne Torte

It’s just a cream puff… with some Bauhaus style structure.

Flat puffs (for 3 servings like on the photo) :
-In a pan, melt 1 tbs of butter. Add 1/2 cup of boiling water. Mix well. Add in one time 4 big tbs of flour. Start stirring with a wooden spoon.
-Cook and stir on low heat till the dough gets compact (1st photo).
-Beat 1 egg. Add the half of it, mix well. Add in the second half. Stir till you get a smooth and elastic dough.
-Make 3 similar circles (any shape) of 2 millimeters of thickness on baking paper or in pie trays.
-Bake 10 minutes at 180 C. Then sprinkle confectioner’s sugar. Bake 2~3 more minutes in the higher part of oven, till the crust is golden.

Architecture :
-Whip 1 cup of cream (if you want it firmer than on this photo use cream with a high content of fat, 30 to 40%), or use thick sour cream. Add a little Kirsch liquor and sugar to your taste. I add very little sugar in the cream.
-Place raspberries (or whatever, or nothing) on the first crust. Cover with cream. Add the second crust. Cream. The final crust.
-Sprinkle with a little Ceylon cinnamon, then with a lot of confectioner sugar.
-You can decorate with fruits or roast almond slices. You can put cream around and put almond slices and crust crumbs around (so you should bake one more).

Serving :
-I have no idea how that cake can be cut elegantly to be served. Cut before putting the cream. It tastes creat… no gream, well sehr gut eaten with fingers.

Couronne de framboises – Rasperries on panna cotta (via Gourmande in Osaka)

Last year…

A treat as a first post of the second part of the year ! Raspberries are totally absent of Asia, it seems. They are a rarity. I never see them for sale… but miracle ! I've got 50 grammes ! About 20 small berries. A luxury. I've made a quick panna cotta (gelatine, water, light vegetal cream, lakanto sugar, vanilla extract and Chinese apricot liquor). It's not really white. There are traces of… gold. Cute, no ? That was cutelicious. One crown o … Read More