Stews, thin pancakes, croissants, and amazing wine… France has so many delicacies that are popular and well-known around the world. What should you taste while visiting France? However, as the current worldwide situation restricted all trips, we must find a way how to make a little piece of any country without leaving our cozy home. So, what can you cook in your own kitchen if you really miss travelling to this unique country?
Crêpes are very thin pancakes from the Brittany region of France. Today, they are popular in many parts of the world: buckwheat flour pancakes with unsweetened fillings are baked for lunch or dinner, and sweet crêpes with fruits, berries, chocolate, or caramel are enjoyed for breakfast or dessert.
The name crêpes came from the French word “crispa” which means “twisted”. In fact, a variety of fillings can be wrapped in these French pancakes: from cream cheese with berries to a variety of unsweetened vegetables or even meat fillings. Sweet pancakes are usually prepared with wheat flour, while unsweetened pancakes are made from buckwheat flour. The other ingredients used in pancake batter are very simple: eggs, milk, butter, a pinch of salt. Sometimes sweet crêpes are seasoned with a drop of vanilla extract or lemon zest. The main difference between plain pancakes and crêpes is baking powder. Baking powder is never used to make the dough of crêpes. Thus, crêpes are thin and have crispy edges.
These pancakes are baked in a well-heated pan. Pour a scoop of liquid dough into it and distribute it evenly throughout the pan in a quick motion. Although pancakes are easier to bake in a small diameter round pan, traditional crêpes are larger and always have an ideal round form. Before baking crêpes, you need to know a few basic rules. First, the dough must be very liquid. Second, after mixing the dough, it should be allowed to rest for at least an hour or even overnight until the dough matures. Third, it is very important not to add too much dough into the pan, because then the pancakes will be thicker than the real crêpes.
Did you know that that Foie Gras has been declared a national and gastronomic heritage in 2005 In France? The recipe for Foie Gras, a goose or duck liver pâtés, one of the most famous pieces of French cuisine, was created by ancient Roman gourmets. However, this dish is constantly being improved. Therefore, thanks to the chefs of French cuisine, the whole world can enjoy duck and goose liver pâtés of exceptional taste. In modern French cuisine, fatty duck or goose livers are composed even with delicacies such as truffles, oysters, fennel, the prepared pate is often seasoned with exotic fruit or berry sauce or jam, walnuts, canned or liqueur-soaked figs.
Traditionally, Foie Gras is served as a snack. According to French chefs, the sensitivity of taste receptors is highest when people are hungry and ready to eat. The top of the pâtés is sprinkled with freshly ground pepper or stewed figs. This dish might be served in slices on crispy lettuce, white bread toast, or simply in refrigerated serving plates.