{"id":6966,"date":"2009-10-19T18:03:43","date_gmt":"2009-10-19T16:03:43","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=6966"},"modified":"2009-11-18T20:35:25","modified_gmt":"2009-11-18T18:35:25","slug":"food-french-recipe-cooking-breton-crepe","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2009\/10\/19\/food-french-recipe-cooking-breton-crepe\/","title":{"rendered":"food french, recipe, cooking, breton, crepe"},"content":{"rendered":"<p style=\"text-align: left;\">food french recipe breton crepe,\u00a0french recipe of breton crepe, french food recipe breton crepe, cooking french recipe, breton crepe, cuisine french, recipe, other food french recipe on the french site translated english : <a href=\"http:\/\/www.cuisine-francaise.org\"><strong><span style=\"color: #003300;\">www.cuisine-francaise.org<\/span><\/strong><\/a>\u00a0<\/p>\n<div id=\"attachment_6477\" style=\"width: 310px\" class=\"wp-caption aligncenter\"><img aria-describedby=\"caption-attachment-6477\" loading=\"lazy\" class=\"size-medium wp-image-6477\" title=\"CREPE NORMANDE 248 du guide de pierrette\" src=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2009\/10\/CREPE-NORMANDE-248-du-guide-de-pierrette1-300x199.jpg\" alt=\"recipe of crepe www.cuisine-francaise.org\" width=\"300\" height=\"199\" srcset=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2009\/10\/CREPE-NORMANDE-248-du-guide-de-pierrette1-300x199.jpg 300w, http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2009\/10\/CREPE-NORMANDE-248-du-guide-de-pierrette1.jpg 452w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><p id=\"caption-attachment-6477\" class=\"wp-caption-text\">recipe of crepe www.cuisine-francaise.org<\/p><\/div>\n<p style=\"text-align: left;\">N\u00b0 248 PIERRETTE\u2019S GUIDE , Breton Cr\u00eapes with Caramelized Apples<\/p>\n<p align=\"center\">Preparation Time: 15 minutes Cooking Time: a few minutes for each cr\u00eape<\/p>\n<p align=\"center\">\u00a0<\/p>\n<p align=\"center\"><span style=\"text-decoration: underline;\">INGREDIENTS: <\/span><span style=\"text-decoration: underline;\">FOR THE CR\u00caPE BATTER<\/span><\/p>\n<p>2 cups (\u00bd liter) milk<br \/>\n3 cups (300 g) flour<br \/>\n? cup (125 g) sugar<br \/>\n3 eggs, 3 \u00bd tablespoons (50 g) butter, a pinch of salt<\/p>\n<p align=\"center\"><span style=\"text-decoration: underline;\">FOR GARNISH:<\/span><\/p>\n<p>5 red apples<br \/>\n7 tablespoons (100 g) butter<br \/>\nPowdered cinnamon<br \/>\n? cup (120 g) sugar<br \/>\n1 \u00bc cups (30 cL) dry cider<br \/>\n\u00bd glass of Calvados<\/p>\n<p align=\"center\"><span style=\"text-decoration: underline;\">PREPARATION:<\/span><\/p>\n<p>\u00a0In 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 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.<\/p>\n<p align=\"center\"><span style=\"text-decoration: underline;\">FOR GARNISH <\/span><em>:<\/em><\/p>\n<p>\u00a0Peal the apples and cut them into small pieces. Brown the apple pieces in 2 tablespoons (30 g) of butter. \u00a0Sprinkle with \u00bd cup (100 g) of sugar and then add the butter, Calvados, and cider.<\/p>\n<p>Garnish the cr\u00eapes with the apple preparation and keep in a warm place until eady to serve. \u00a0Drizzle some syrup on each plate and place the cr\u00eape on top.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>food french recipe breton crepe,\u00a0french recipe of breton crepe, french food recipe breton crepe, cooking french recipe, breton crepe, cuisine french, recipe, other food french recipe on the french site translated english : www.cuisine-francaise.org\u00a0 N\u00b0 248 PIERRETTE\u2019S GUIDE , Breton Cr\u00eapes with Caramelized Apples Preparation Time: 15 minutes Cooking Time: a few minutes for each [&hellip;]<\/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":[391,12,4],"tags":[4308,417,1041,5203,74,75,3979],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/6966"}],"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=6966"}],"version-history":[{"count":4,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/6966\/revisions"}],"predecessor-version":[{"id":6968,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/6966\/revisions\/6968"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=6966"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=6966"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=6966"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}