AURAY RECIPES
Far breton :
Kouign Aman
Crèpes
Ingredients (for 4 people)
Ingredients (for 6
people),
50 c milk
25 g yeast
-20 cl tepid water250 g granulated
sugar
500 g flour
250 g half-salted
butter1 beaten egg
Preparation
500 gr plain flour
1 litre of milk
4 eggs
2 tblsps oil or melted
butter
1 pinch of salt
Preparation:
100 g flour
3 eggs
125 g sugar
40 g butter
125 g stoned prunes
30 cl rum
a pinch of salt
cinnamon powder
Procedure
Macerate the prunes in
rum for un hour.
Put the the flour in a
bowl and make a small
pit in the center.
Add the sugar, salt,
eggs. Slowly add the
milk while constantly
stirring+
Like when you're making pancakes.
Butter a mould with
half of the butter. Put
the drained prunes on
the bottom.
Pour the batter over
the prunes. Powder
with cinnamon and put
Mix tepid water with
the yeast and a pinch
of salt
In a mixing bowl, add
the flour to the tepid
water and knead it
until you have
obtained a
homogenous pastry.
Leave the pastry to
rise for 30 minutes in a
moderately warm
place.
Roll out the pastry and
distribute the butter
over the whole
surface.
Powder with sugar
and fold the sides over
the dough, just like
you do when making
puff pastry. Roll out
the pastry again and
repeat this operation
four more times.
Butter a mould and
place the pastry in it.
brush the surface with
yolk. Put in the oven
for 25 minutes at
200°C.
Put the flour at the bottom of a mixing bowl
and make a hole in the
middle where you put
the eggs, the oil, or the
butter, the salt and a bit
of milk.
60 seconds until the
cooked side looks like
the moon surface,
then turn it over to
cook the other side,
with some practice
you may flip in the air
by swinging the pan.
Serve with caster
sugar, jam, spreads
etc. Or for a rich treat,
try Nutella and slices
of banana.
Mix them and slowly
incorporate the flour,
you should get a thick
paste.
Then continue mixing
and slowly add the rest
of the milk, mix well to
avoid making lumps.
You may add a bit of
liqueur (traditionally
Brandy or fleur
d’oranger)
You may even replace
part or all of the milk
with beer! Some people use the blender on
the batter and let it
refrigerate overnight.
Heat a flat cooking pan
(non-stick recommended), grease it with
some butter, and pour
some batter while rolling the pan to make the
crèpes as thin as possible .
Cooking may take 30F
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