All posts tagged: recipe

8 mars – 20 steps to perfect crêpes

Crêpes are known as French pancakes, but they’re really so much more than that. They can be eaten with sweet jams, nutella, or syrups or with savory cheese, meats, veggies and even eggs. I recently perfected my own method to make perfect dinner or dessert-ready crêpes, and you can follow along with my instructions below! Google search “easy crêpe recipe“ Realize that all of these American food blogs and recipe sites have their measurments in cups and tablespoons and you live in a country that measures things in liters and grams. Google search “recette crêpes facile“ Open up the first 3 or 4 links to compare methods and ingredients. Eliminate any that include ingredients you don’t have, like Grand Marnier or rum. They’re clearly too complicated for a weeknight. Your randomly chosen recipes call for a differing number of eggs: some say 2, others 6…so split the difference and crack 3 into a large bowl. Whisk. You’ll need approximately 250g of flour, but of course you have no way to measure that. Google “how many tablespoons is …

croziflette

If you are dreaming of ways to add more carbs to your life, then I definitely have the recipe for you!! Tartiflette is a dish famous across France, but originates in the mountainous Alpine region of Savoie, where I lived. It’s the perfect dish to warm you up after a long day of hitting the ski slopes, or to clog up your arteries in a delicious whirlwind of potato, cream, cheese, and bacon. Really that describes all of the famous dishes from the region, which also include raclette and fondue. But my personal favorite version of tartiflette is a variation called croziflette, which substitutes the potatoes for a specialty made in Savoie, called the crozet. Crozets are tiny square tiles usually made with buckwheat flour. I like to think of croziflette as Alpine mac & cheese. This dish became our go-to for weekend get togethers, and always served up a week of creamy delicious lunch leftovers! Being Americans from the country famous for its casseroles, my friends and I often modified our croziflette to include broccoli or …