breton crepes, recipe of the  bretana, recipe of  breton crepes, recipe of the french cuisine, recipe of PIERRETTE’S GUIDE, RECIPE IS AFTER ……….

  Pierrette launches THE FIRST GUIDEBOOK  WITH THE TRANSLATION OF FRENCH DISHES

Being definitely aware of the difficulties encountered by travellers when confronted to unfamiliar cooking traditions and terms ,
the author dedicates this first guidebook to the tourists , amateurs of French gastronomy .

Pierrette, who has a passion for cooking , hopes to make her contribution to valorize the products of French « terroir »  and enable foreign visitors to discover them through photos and full descriptions .

Choosing a dish ( or a menu) and tasting it brings any gourmet a real pleasure .

The terms used on menus in most French restaurants have been adapted by the  author . It will make it easier for tourists
to understand the menu in any  French restaurants or « brasseries » .

The guidebook is already available in 5 languages : English , German ,Spanish , Italian and French .

A publication in russian , Japanese and Chinese  is coming soon in Autumn . The receipts of the guide are on Internet site: www.cuisine-francaise.org or on the little book given with the purchase pierrette’s guide.   

RECIPE OF  BRETON CREPES

N° 248 PIERRETTE’S GUIDE , Breton Crêpes with Caramelized Apples
Preparation Time: 15 minutes Cooking Time: a few minutes for each crêpe

 Ingredients: for the crêpe batter
2 cups (½ liter) milk
3 cups (300 g) flour
? cup (125 g) sugar
3 eggs, 3 ½ tablespoons (50 g) butter, a pinch of salt  

For garnish: 5 red apples
7 tablespoons (100 g) butter
Powdered cinnamon
? cup (120 g) sugar
1 ¼ cups (30 cL) dry cider
½ glass of Calvados
Preparation:  In a shallow dish, beat 3 eggs with the flour, 1 cup (100 g) of sugar, and a pinch of salt. Slowly add the milk and the softened butter to obtain a smooth crêpe batter. Leave to stand for one hour.Next, make the thin crêpes using your crêpe pan. Lightly grease the pan before pouring the batter on it. Keep the crêpes warm.  For garnish: , Peal the apples and cut them into small pieces. Brown the apple pieces in 2 tablespoons (30 g) of butter.  Sprinkle with ½ cup (100 g) of sugar and then add the butter, Calvados, and cider. , Garnish the crêpes with the apple preparation and keep in a warm place until eady to serve.  Drizzle some syrup on each plate and place the crêpe on top.