Recipes Archive

Kouign aman recipe

By
alana
Published: July 8, 2011Posted in: Recipes

Kouign = Cake / Aman = butter

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Ingredients

  • 500 g of flour
  • 275 g of butter
  • 200 g of sugar
  • 2 cups of water
  • 20 g of yeast
  • 1 pinch of salt
  • 1 egg

Preparation

  1. Dissolve the yeast in warm water, add flour and salt.
  2. Combine the ingredients by stirring vigorously, then allow to stand and rise in a cool place for about 1 hour (keep away from drafts).
  3. Roll the dough out on a floured board. Spread the stick of butter in a uniform layer over the dough, then powder with sugar.
  4. Fold the dough in four and allow to rest for ten to fifteen minutes. Repeat this operation 4 times, letting the dough rest for 10 minutes between each repetition.
  5. Butter a form and place the dough in it. Let rest for 20 minutes, while the oven preheats at a setting of 6/7 (200/210∞ C).
  6. Glaze with egg and bake for 25 minutes

Kalon vat !

Crepe recipe

By
alana
Published: July 6, 2011Posted in: Recipes

crepe

Ingredients

  • 1 cup all-purpose flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted

Directions

  1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Bonne appétit !
crepe2