The Breton cooking is sober and natural.
His personality distinguishes himself by the quality of her products : the andouille of Guéméné, the oysters of Cancale, the salted butter, the cider, the strawberries of Plougastel, the salt of Guérande...
The fame of pancakes, wheat or buckwheat, widely exceeded limits of Brittany.
Pancakes can compose a complete meal: when they are salted, we can apreciate them with ham, with egg, with mushrooms and, when they are sweetened, coat them of jam, honey or warm chocolate; in brief, as you like !
All Breton cake show this flavor of salted butter which characterizes them.
The most famous are the kouign-amann (a little bit calorie!) and the far in prunes.
Notice to the gourmands!!!.
Some recipes not to be missed!!
"Sarrazin pancakes"
Ingredient for 15 pancakes
500g of buckwheat flour
100g of wheat flour
3 eggs
½ l of dry cider
1 c. of salt
150 g of molden butter
Water
Put all the ingredients (wheat flour and buckwheat flour, salt, egg)
Mix by adding the cider gradually then water until obtaining a quite smooth dough
Add the molden butter
Let rest a few hours before cooking
If the dough is thick, lengthen it with a little water
Butter an anti-adhesive frying pan, using an absorbing paper
Brush on live fire. Pour using a ladle
Make slip it at once in a fine layer against the bottom
As soon as the edges are raised, slip a spatula and turn it over
Easy way : You can use beer also to dilute the paste.
Advised drink : Dry cider
"froment pancakes"
Ingredient for 20 pancakes
60g of bulkwheat flour
300g of wheat flour
4 eggs
100g sugar
100g of molden butter
½ milk
Water
Put all the ingredients (wheat flour and bulkwheat flour, salt, egg)
Mix by adding the milk gradually then water until obtaining a quite smooth dough
Add the molden butter
Let rest a few hours before cooking
If the paste is thick, lengthen it with a little water
Butter an anti-adhesive frying pan, using an absorbing paper
Brush on live fire. Pour using a ladle
Make slip it at once in a fine layer against the bottom
As soon as the edges are raised, slip a spatula and turn it over
Easy way : You can use Rhum also to flavour the paste.
Advised drink : Dry cider
" far breton" Breton plum pudding
Ingredient 6 to 8 persons
250 g of wheat flour
125g of scaster sugar
4 eggs
40 cl milk
400g plum
Salted butter
Rhum
icing sugar
Tea
Put plum in a salad bowl, sprinkle to them hot tea and let inflate during 2 hours. Drain them.
Mix the flour with salt and sugar. In a plate, beat the whole eggs and incorporate them in the flour.
Water with milk until the dough is homogeneous, then add plum.
Butter a dish, pour the dough and charge in the oven at 200° C (do not forget to preheat your oven.)
After about one hour cooking, when top of the cake is slighly burn, take it off the oven.
Sprinkle some icing sugar onthe top.
Easy way : You can use Rhum also to flavour the cake.
Advised drink : Dry or soft cider
