{"id":3306,"date":"2009-01-10T10:14:03","date_gmt":"2009-01-10T08:14:03","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=3306"},"modified":"2009-01-10T10:14:03","modified_gmt":"2009-01-10T08:14:03","slug":"brittany-pancakes-receipt","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2009\/01\/10\/brittany-pancakes-receipt\/","title":{"rendered":"Brittany pancakes, receipt"},"content":{"rendered":"
Brittany, French traditional Receipt, the receipt of the cr\u00e8pes, specialities French, French cuisine, serve typical French, French gastronomy of Brittany, salted or sweetened is a tasting not to be missed at the time of its visit in Brittany, accompanied by Breton cider crepes are delicious.\u00a0 RECEIPT AND THE PHOTOGRAPH IS GIVEN AFTER.<\/div>\n
this text is translated by Internet Alta Vista, Merci excusing us for the errors<\/span><\/div>\n
other Breton dishes ?\u00a0the Breton far, four Breton quarter, moulds of Mussel bed, oysters of CANCALE,\u2026. as many Breton typical dishes you will find in the \u00a0\u00bb guide of Pierrette\u00a0\u00bb first dictionary in photographs on 959 traditional dishes, specialities of the French cuisine. All the areas are represented,<\/div>\n
Amateurs, Professionnels of the French cuisine, this book is for you. L’ INSTITUTE PAUL BOCUSE<\/span><\/strong>, with ECULLY in the RHONE, bought in reference for its school and its courses of French cuisine, the \u00a0\u00bb guide of Pierrette\u00a0\u00bb . Made like INSTITUTE PAUL BOCUSE, have in your library this FIRST BOOK in PHOTOS on the French gastronomy of all the French areas.<\/div>\n
Translated into 5 languages, approved by JOEL ROBUCHON. MARC VEYRAT signs d’ of it; approval of this book finally published and thought, gave for the site of the \u00a0\u00bb guide of Pierrette\u00a0\u00bb some receipts, come on the site: www.cuisine-francaise.org<\/strong><\/a>, go \u00e0\u00a0\u00bb receipt of chefs\u00a0\u00bb.<\/div>\n
\u00a0This collection counts all the entries, meats, game, fish, poultries, vegetables, dishes complete by areas, sauces, cheeses, desserts and pastry makings. You receive foreign friends and did not know not explained which are the dishes of the French areas, the food which compose them, their mode of preparation, and cooking.<\/div>\n
\"guide_pierrette_en.jpg\"<\/a>More need for translator<\/strong>, nor of dictionary, the PIERRETTE’S\u00a0GUIDE\u00a0 on the French\u00a0cuisine is there, English, German, Spanish, Italian. Still simpler the photograph of the dish into known as longer than all the explanations, how to explain or how to know the d’ composition; a dish whose name is unknown? when one n’ is not area of the dish? A Picardy string? an apron of sapper? a calf’s head sauce ravigote? A livarot? a maroille? a truffade? Paris Brest? a fool?<\/div>\n
\u00a0Buy on the site: www.cuisine-francaise.org<\/strong><\/a>, you have safety paypal, you receive with serious the \u00a0\u00bb guide Pebble on the cuisine fran\u00e7aise\u00a0\u00bb on your premise before 5 days, with a gift, and a word of l’ author. JOIN already the many users of the \u00a0\u00bb Pierrette’s guide \u00a0\u00bb , Americans, English, Spaniards, Germans, Italians. The menus of the French restaurants became easy to use with the book which is with the format \u00a0\u00bb of poche\u00a0\u00bb.<\/div>\n
An original and new gift, puisqu’ it n’ do not exist d’ other collection in photographs and translated on the French kitchen. www.cuisine-francaise.org<\/strong><\/a>. You wish to find it close to on your premise, look at the sales outlets on the site: www.cuisine-francaise.org<\/strong><\/a><\/div>\n
, On sale near the Tourist offices in some of their shop, example is on sale with: l’ TOURIST OFFICE OF DINARD, the MOUNT Saint Michel, the MEMORIAL OF CAEN, Soon\u00a0tourist office HONFLEUR. The House of France, (35 offices in 25 countries<\/strong>) depend on the MINISTER FOR TOURISM, in his offices with foreigner, distributes the folders of presentation. House of France in SPAIN, and BELGIUM<\/strong> sells the PIERRETTE’S guide . So long on the site: www.cuisine-francaise.org<\/strong><\/a><\/div>\n
\u00a0COME REGULARLY ON the SITE, OF the RECEIPTS ARE AJOUTEES, and of the STARS BIG BOSSES GIVE THEIR RECEIPTS.<\/div>\n
<\/strong><\/p>\n
FOR 24 crepes<\/span>, preparation 10 minutes, rest 2 hours (optional but recommended) cooking 45 minutes.<\/div>\n
INGREDIENTS:<\/span> 500 gr. of wholewheat flour, 3 eggs, 1 liter of milk, 80 gr. of vbeurre slightly salted cream-cheese and 100 gr. for cooking 200 caster sugar gr.<\/div>\n
PROGRESSION <\/span>Prepare the paste, pour the flour and sugar in a salad bowl, form a well of the end of the fingers. Break eggs in the medium then gently pour milk while stirring up with a whip jusqu’ so that the paste becomes homogeneous. Add beure melted while whipping delicately. Let the paste rest 2 hours with room temperature. Make heat a large anti-adhesive frying pan with a knob of butter. Pour a small ladle of paste in hot butter, spread out the paste and let cook the pancake 3 minutes with average fire. Lorsqu’ it is gilded, delicately turns over it with a spatula out of wooden and makes cook l’ other face 2 minutes.<\/div>\n
GOOD TASTING, HAS SOON ON THE SITE: www.cuisine-francaise.org and the PIERRETTE ‘S GUIDE on the FRENCH CUISINE. <\/strong><\/div>\n<\/div>\n
\"photo<\/a>

photo pancakes-guide-de-pierrette- french cuisine<\/p><\/div>\n

RECEIPT OF THE BRETON PANCAKES: The traditional pancake batter is used for the sweetened preparations, (an easy way to keep them with the heat, pile up them on a plate with the top d’ a Marie bath)<\/p>\n","protected":false},"excerpt":{"rendered":"

Brittany, French traditional Receipt, the receipt of the cr\u00e8pes, specialities French, French cuisine, serve typical French, French gastronomy of Brittany, salted or sweetened is a tasting not to be missed at the time of its visit in Brittany, accompanied by Breton cider crepes are delicious.\u00a0 RECEIPT AND THE PHOTOGRAPH IS GIVEN AFTER. this text is […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","_links_to":"","_links_to_target":""},"categories":[391,4],"tags":[57,92],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/3306"}],"collection":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/comments?post=3306"}],"version-history":[{"count":2,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/3306\/revisions"}],"predecessor-version":[{"id":3309,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/3306\/revisions\/3309"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=3306"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=3306"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=3306"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}