My Receipes
These are a few dishes that are done very easily and quickly, but still, they are delicious. All of them are French specialities.
Try them!
What you need: 3 eggs, 125 g flour, 1/4 l milk, 1 pinch of salt, 2 big knobs of butter.
How to do it: Melt the butter in the hot milk, then let the milk cool. Beat the flour together with the eggs and the salt and beat until you get a soft mixture. Then add the milk and the butter to the mixture little by little and mix slowly until all the lumps are eliminated.
Let the mixture stand for 15 minutes.
Heat a frying pan. Then pour a little bit of the mixture into the pan with a ladle. Spread the mixture around the pan by rotating your hand. The mixture must cover the entire bottom of the pan in a very thin layer. No grease!!! You can add some water to the mixture if it is too thick. Let the crêpe bake until it loosens from the pan. Then turn the crêpe over and bake it on the other side for a few seconds, until it gets a golden brown colour. Then put the slide onto a plate. Repeat the same procedure with the rest of the mixture.
You can eat the crêpes with a savoury or a sweet filling. Put the filling on the crêpe and roll it up.
If you eat the crêpes only with a sweet filling, you can add some vanilla or orange blossom essence to the mixture (no more than 1 tablespoon).
Drink: Crêpes are served with cider.
What you need: 8 crêpes (according to the given recipe), 8 small slices of ham, grated gruyère (or "Greyezer", Suiss cheese), crême fraîche, salt, pepper, butter.
How to do it: Put a crêpe on a plate, spread some crême fraîche on it. Put a slice of ham on it, salt and pepper. Then sprinkle some gruyère across the crêpe and roll the crêpe up. Put the crêpe on the bottom of a greased dish. Repeat the procedure for all the crêpes. Sprinkle some grated gruyère and some little pieces of butter on the top of the crêpes. Then put the dish into the oven (250°C) and allow it to bake au gratin for around 15 minutes.
What you need: 1 aubergine, 1 green, 1 yellow and 1 red pepper ("bell pepper" for my american readers), 1 onion, 1 courgette, salt, pepper, herbes de provence, olive oil.
How to do it: Cut the vegetables into chunks. Heat some olive oil in a big pan. Fry the diced onion in the oil for 1-2 minutes, then add the rest of the vegetables. Add salt, pepper and lots of herbes de provences. Let the vegetables simmer for around 20 minutes until they have a soft consistence. During this time, stir the vegetables now and again. You can add some olive oil if the vegetables get too dry.
That's all!!!Drink: I recommend a fresh ros?ine (Côtes de Provence or Tavel), or a fruity and light red wine (Côtes du Rhone or Beaujolais).
I posted some of the receipes I created on the Marmiton Website. The receipes are available in the French language only.
Enjoy you meal!
