{"id":5655,"date":"2009-09-07T11:13:13","date_gmt":"2009-09-07T09:13:13","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=5655"},"modified":"2009-09-07T11:13:13","modified_gmt":"2009-09-07T09:13:13","slug":"crepes-bretonnes-recipe-breton-crepes-recipe","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2009\/09\/07\/crepes-bretonnes-recipe-breton-crepes-recipe\/","title":{"rendered":"crepes bretonnes, recipe, breton crepes, recipe"},"content":{"rendered":"

breton crepes, recipe of the\u00a0 bretana, recipe of\u00a0\u00a0breton crepes, recipe of the french cuisine, recipe of PIERRETTE’S GUIDE,\u00a0RECIPE IS AFTER ……….<\/p>\n

\u00a0 Pierrette launches THE FIRST GUIDEBOOK\u00a0 WITH THE TRANSLATION OF FRENCH DISHES<\/p>\n

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

Pierrette, who has a passion for cooking , hopes to make her contribution to valorize the products of French \u00ab\u00a0terroir\u00a0\u00bb\u00a0 and enable foreign visitors to discover them through photos and full descriptions .<\/p>\n

Choosing a dish ( or a menu) and tasting it brings any gourmet a real pleasure .<\/p>\n

The terms used on menus in most French restaurants have been adapted by the\u00a0 author . It will make it easier for tourists
\nto understand the menu in any\u00a0 French restaurants or \u00ab\u00a0brasseries\u00a0\u00bb .<\/p>\n

The guidebook is already available in 5 languages : English , German ,Spanish , Italian and French .<\/p>\n

A publication in russian , Japanese and Chinese\u00a0 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.\u00a0\u00a0\u00a0<\/strong><\/p>\n

\"breton

breton crepes- recipe french cuisine<\/p><\/div>\n

RECIPE OF\u00a0 BRETON CREPES<\/p>\n

N\u00b0 248 PIERRETTE\u2019S GUIDE , Breton Cr\u00eapes with Caramelized Apples
\n<\/strong>Preparation Time: 15 minutes Cooking Time: a few minutes for each cr\u00eape<\/strong><\/p>\n

\u00a0Ingredients: for the cr\u00eape batter
\n2 cups (<\/strong>\u00bd liter) milk
\n3 cups (<\/strong>300 g<\/strong>) flour
\n<\/strong>? cup (<\/strong>125 g<\/strong>) sugar
\n3 eggs, 3 <\/strong>\u00bd tablespoons (<\/strong>50 g<\/strong>) butter, a pinch of salt\u00a0<\/strong>\u00a0<\/strong><\/p>\n

For garnish: <\/em><\/strong>5 red apples
\n7 tablespoons (<\/strong>100 g<\/strong>) butter
\nPowdered cinnamon
\n<\/strong>? cup (<\/strong>120 g<\/strong>) sugar
\n1 <\/strong>\u00bc cups (30 cL) dry cider
\n\u00bd glass of Calvados
\nPreparation:\u00a0 In a shallow dish, beat 3 eggs with the flour, 1 cup (<\/strong>100 g<\/strong>) of sugar, and a pinch of salt. Slowly add the milk and the softened butter to obtain a smooth cr\u00eape batter. Leave to stand for one hour.Next, make the thin cr\u00eapes using your cr\u00eape pan. Lightly grease the pan before pouring the batter on it. Keep the cr\u00eapes warm. \u00a0For garnish: <\/em>, Peal the apples and cut them into small pieces. Brown the apple pieces in 2 tablespoons (<\/strong>30 g<\/strong>) of butter. \u00a0Sprinkle with <\/strong>\u00bd cup (<\/strong>100 g<\/strong>) of sugar and then add the butter, Calvados, and cider. , Garnish the cr\u00eapes with the apple preparation and keep in a warm <\/strong>place until eady to serve. \u00a0Drizzle some syrup on each plate and place the cr\u00eape on top.<\/em><\/strong><\/p>\n

<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

breton crepes, recipe of the\u00a0 bretana, recipe of\u00a0\u00a0breton crepes, recipe of the french cuisine, recipe of PIERRETTE’S GUIDE,\u00a0RECIPE IS AFTER ………. \u00a0 Pierrette launches THE FIRST GUIDEBOOK\u00a0 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 […]<\/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":[12,381,4],"tags":[75],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/5655"}],"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=5655"}],"version-history":[{"count":2,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/5655\/revisions"}],"predecessor-version":[{"id":5658,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/5655\/revisions\/5658"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=5655"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=5655"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=5655"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}