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ASTORIA | NEW YORK CITY

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 MOULIN DE KERGUERHENT

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POULDERGAT | FINISTERE | BRETAGNE 

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 CREPES DENTELLES

DentellesFroment
SkilletBle_Noir
Rice
SouffléesKouignPancakes
 120  gm  Sugar
 120  gm  Flour
 4   Eggs
  ________
 1/2 liter  Warm Milk - with
 120  gm  Butter
   Vanilla 

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 CREPES FROMENT

DentellesFroment
SkilletBle_Noir
Rice
SouffléesKouignPancakes
1    kg  Flour
 100  gm  All Wheat Flour
 400  gm  Sugar
   Cinnamon / Vanilla
  ________
 1,5  liter Whole milk (cold)
  ________
 6   Eggs
  ________
 1  Liter  Milk
 1/2  Liter  Spring Water

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 WATCH THE VIDEOS

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 CREPES (SKILLET)

DentellesFroment
SkilletBle_Noir
Rice
SouffléesKouignPancakes
  Boil together
180 gm Butter
 1 Qt  Milk
  ________
 180  gm  Sugar
 500  gm  All Purpose Flour
 10   Eggs
   Orange Blossom Water
   Vanilla extract
 The next day, before cooking, add
 500  gm  cold Milk


Gateau de Crêpes

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 BUCKWHEAT or BLE NOIR or SARRAZIN

DentellesFroment
SkilletBle_Noir
Rice
SouffléesKouignPancakes
250    gm White Flour
 30  gm  Sea salt (or to taste)
 1 1/2 liter  Spring Water (cold)
 1  kg  All Wheat Flour
  ________
 1  liter  Whole Milk
  ________
 1/2 Liter Water (spring, cold)
   
   
   

.

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WATCH THE VIDEO

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 CRISPY RICE CREPES

DentellesFroment
SkilletBle_Noir
Rice
SouffléesKouignPancakes
 240  gm  Rice Flour
 120  gm  Confectioners Sugar
 180  gm  Dried egg whites
 120  gm  Melted Butter
 960  gm  Hot Water
   

Mix dry ingredients in bowl .

Add melted butter then hot water.

Pass throgh chinois.

Cook very thin in a crêpe pan.

Cut into thirds and put on silpat or non stick baking sheet.

Dust with icing sugar and dry in oven at 200 F for about 50 minutes

 
  
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 CREPES SOUFFLEES

DentellesFroment
SkilletBle_Noir
Rice
SouffléesKouignPancakes
 1 1/2 Qt  Milk
 240  gm  Butter
   Vanilla & Orange Blossom Water (optional)
   
 Bring Milk / Butter and flavoring to a boil and pour right, whisking well over :
 24   Yolks
 240  gm  Sugar
   

Whisk egg yolks and sugar until light and very fluffy.

Add Flour and whisk until combined

 240  gm  AP Flour
   Vanilla OB water
 Divide the mix the mix in two parts
 Make the crepe mix two times adding each time
 12    Egg whites, firmed with
 80  gm Sugar
   

  Very gently, fold in whites into warm yolk mixture .

  This is very crucial ; DO NOT over fold.

  There can even be lumps of whites in the mix.

  When making this recipe, have everything ready to go as the mix is best used when fresh.

  Sccop the mix from the top and do not use the liquid which settles out down the bottom,

  Start the crêpes on the stove and finish in the oven.

  Gently spread a small amount of Pastry cream , Crème fraiche or jam of your choice before flapping them as a turnover.
  
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 KOUIGN or BRITTANY PANCAKES

DentellesFroment
SkilletBle_Noir
Rice
SouffléesKouignPancakes

- 1 kg Flour

- 500 gm Sugar

- pinch of salt / Cinnamon / Vanilla

- 1 tbsp Baking Powder

- 1/2 tbsp Baking Soda

  ________

- 6 Eggs

- ! liter liquid (2/3 Milk + 1/3 Water)


 

 
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YOGHURT PANCAKES >>>>>  

DentellesFroment
SkilletBle_Noir
Rice
SouffléesKouignPancakes

 

 

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