French Recipes (Most Popular)
You may use low fat ingredients in this recipe if desired. The nutritional values are for full fat ingredients.
My hubby makes these for me some weekends - delish!
(Yes, he spoils me!) Don't be intimidated by the French word "crepe;" if a MAN can do it YOU can too! :)
These are a great treat for a Sunday Brunch or you could make these ahead and freeze them, pop one out of the freezer when you are in a hurry and roll them up with cottage cheese and fresh fruit.
Loaded with fiber and with as much protein as a protein bar of shake, these will keep you full and satisfied for hours.
NOTE: I have a very large crepe pan (12") so if your pan is small you might be able to get 8 or even more crepes out of this recipe.
Adapted from the January 2010 edition of Canadian Living. For the choux paste it's nearly impossible to get accurate volumetric measures so I defaulted to weight for the butter, flour and cocoa. Normally you would use unsalted butter in pastry, but with the bitter chocolate and spice in the cream it really heightens the richness.
Definitely not an every night dessert but a wonderful treat that packs it's own fair share of protein. Decadent and rich but not overly sweet.
1/2 cup Eggbeaters to 2 oz. ched, 1/2oz. each ham, gr pepper, tomato and 1 large chopped black olive in 1 T butter
Baguettes from "All You Knead is Bread" by Jane Mason. A long process beginning with a pre-dough, a gazillion stretch and folds and a sticky shaping, but so worth it in the end! These have a whole-wheat and sourdough “predough” and a half whole wheat final dough spiked with a tiny bit of yeast-boosting ginger for a tangy, slightly nutty flavour! If doing this by hand vs. a stand mixer, I suggest investing in a bench scraper for the initial kneading.
Adapted from "Food for Friends" by Sally Pasley Vargas, this French-inspired recipe results in whole berries preserved in a caramel-like sugar syrup - certainly gem like in appearance, and with a taste just as precious! I only had enough berries for this recipe (a 1/4 batch or the original) but it turned out so well I'm saving the recipe for next year's crop!
A hefty dose of booze slowly infuses its way into a mixture of dried fruit for a perfect accompaniment to roast game meats or pork (reminiscent of Prunes in Armagnac) at dinnertime, as well as served over yoghurt or pound cake for dessert.
Adapted heavily from the filling in Fifi O'Neill's "Lemon Sour Cream Pie", this curd is rich but tangy thanks to Greek yogurt and citrus juices. It reminds me of key lime pie filling, and a crispy meringue "hat" makes for a great contrast without need for a crust.
Put all ingredients in crockpot. Cook 4+ hours. Serve-with no yoke noodles.
Pronounced cla-foo-tee, it's an easy, lighter, and less sweet type of dessert. You can substitute fresh blueberries or raspberries for the cherries. Just be sure to use enough to cover the bottom of the pie dish. Sugar substitute can be used to the custard, but I'd suggest using regular sugar to coat the bottom of the dish.