French Recipes (Most Popular)3197 results - showing 2641 to 2650
Traditional french dessert with fructose substitutions and grignotte cherries that make this a custardy delice.Submitted by BROOKE.DAVIDSON
This is a very good recipe for those who are following a low carb diet. You may use full fat cheese/butter or fat free cheese/butter in the recipe as there are different versions of Low-Carb. You may be on a Low-Carb Low Fat or Low Carb High Fat DietSubmitted by KAYTEE565
Traditionally, Cherry Clafouti is made using fruit that hasnít been pitted. Clafouti aficionados claim (and I believe them) that as the cherries bake, the pits give off a sexy, sensual scent that is missing from the pitted version. The choice is yours. If baked with the Clafouti they easily come out with a little push of the fork. Just warn your guests!
I have converted this recipe from Chef John's Food Wishes web site.
Submitted by MARYELLEN301
With a blender or wire whisk, mix all the ingredients together until the batter is smooth and there is no lumps.
In a nonstick skillet, heat olive oil over medium heat. Use a 1/2 cup measuring cup to scoop the batter from the bowl into the pan.
(you could also add blueberries or chocolate sypup if you would like)
Tilt the pan a bit to distribute the batter to the edges (or close to them) so the crepe is as thin as possible. When little air bubbles start to pop up on the crepe (after about a minute or two, depending on the heat of your stove), flip it over with egg flipper. The crepe should be slightly golden brown. Cook on the other side for another minute or so, then transfer to a plate. Repeat for the remaining crepes.
Can be drizzled with maple syrup or a tablespoon of brown sugar for breakfast.
My favorite is, spread with Peanut Butter with a drizzle of maple syrup.Steamed asparagus, ham and cheese wrapped in the crepe makes for a filling lunch or dinner.Change it up:)
Submitted by MANONR
Great on salads, tomatoes, or on meats and fish. I mix 1 tablespoon per 2 cups of salad greens for a nice alternative to bottled dressings. Keep remaining vinaigrette in a sealed container in the fridge for several days.Submitted by LAVIEENROZE
I'm not a fan of mayonnaise. This summer salad has become an easy and tangy favorite.