As a proud Breton, I’ll guide you through making the perfect sweet crêpes with my beloved family recipe – and expert tips to ensure success. Grab your skillet!

These are the best crêpes I’ve ever had. Family loved them too and asked for them to be a weekly tradition. Thank you so much!! – Mari Craig 

What Are French Crêpes?

Crêpes are delicate, lacy pancakes made from a simple batter of flour, eggs, milk, melted butter and a pinch of salt. Originating from Brittany, in western France, they are a beloved staple of our regional cuisine. Here in Brittany, crêperies are everywhere, and for many of us, enjoying a fresh plate of authentic French crêpes is a cherished ritual we indulge in at least every two weeks!

One of the things that makes crêpes so special is their incredible versatility. They can be enjoyed at any time of day—whether for breakfast, a quick lunch, the beloved French “goûter” (afternoon snack), or even a cozy dinner. And while they’re fun to order at a crêperie, making them at home is just as delightful.

But did you know there are actually two different types of crêpes in France? The batter changes depending on whether you’re making a sweet or savory crêpe!

Savory vs. sweet crêpes

• Crêpes de Blé Noir (Buckwheat Crêpes): Traditional Breton savory crêpes are made with buckwheat flour, giving a darker color and a rich, nutty flavor. They are perfect for fillings like ham, cheese, mushrooms, and eggs.
• Crêpes de Froment (Wheat Crêpes): Sweeter crêpes are traditionally made with wheat flour and typically enjoyed with butter, sugar, fruit, chocolate, or jam.

Today’s recipe is for sweet crêpes, known in Brittany as “crêpes de froment” (wheat crêpes). This is my cherished family recipe, passed down through generations—a true taste of tradition. And now, I’m sharing it with you! So, dust off your skillet, warm up your pan, and get ready to flip some golden, lacy crêpes.

Let’s bring a little bit of Brittany into your kitchen!

Ingredients you’ll need for making French crêpes

Mastering French crêpes is easier than you think! With the right techniques and ingredients, you’ll be making light, tender crêpes like a pro. Let’s take a closer look at the ingredients you’ll need.  

• Flour: While you can experiment with different types of flours, I find good old all-purpose flour works perfectly for making crêpes. The better the flour, the better the crêpes! So, if you can opt for organic all-purpose flour like Bob’s Red Mill, King Arthur or one from a local mill, even better. All-purpose white flour provides the structure of the crêpes.
• Salt: To enhance the flavors.
• Sugar: One tablespoon of sugar is the right amount to give a nice golden color to the crêpes, without them being too sweet.
• Eggs: Four large eggs bind the batter together and make for tender crêpes. Make sure the eggs are at room temperature.
• Butter: Melted butter is mixed into the batter to add some richness and enhance flavor. It also helps having the crêpes to not stick to your pan when you cook them.
• Milk: Prefer whole milk to create a rich, smooth batter and supple crêpes. 2% m.f. milk also works as a lighter option.
• Rum: A dash of rum is often used in Brittany: it adds such a distinctive flavor to the crêpes, reminding me of home. The alcohol completely burns off when you cook the crêpes.

Equipment needed

You can cook your crêpes in any 8 – 12-inch non-stick pan – the pan’s base determines the size of your crêpes.  If you make crêpes often, I recommend investing in a crêpière—a pan with low edges and a thick bottom, designed specifically for crêpes. Brands like Mauviel and De Buyer offer excellent options.

Start by mixing the batter with a wooden spoon, then switch to a whisk for a smoother consistency. If any lumps remain, simply strain the batter through a fine-mesh sieve.”

Don’t stress about flipping crêpes in the air! You can do it for fun if you want, but this isn’t mandatory. Traditionally in Brittany, crêpes are simply peeled off and lifted with a wooden spatula and flipped gently.

Step by step instructions

My foolproof recipe is based on the authentic Breton method, ensuring delicate, flavorful crêpes every time.

Step 1: Prepare the Batter

In a large mixing bowl, sift together the flour, salt, and sugar. Create a well in the center.

Crack in the eggs and mix with a wooden spoon until combined. The mixture will be thick.

In a separate bowl, mix the melted butter, milk, and rum. Gradually whisk this liquid into the flour mixture until you achieve a smooth, lump-free batter with the consistency of heavy cream.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight, to allow the flour to fully absorb the liquid.  The batter should be homogeneous and velvety smooth. 

Step 2: Cook the Crêpes

Heat an 8 to 12-inch nonstick skillet or crêpe pan over medium heat. Lightly grease with butter.

Pour about 1/3 cup of batter into the pan, quickly swirling to evenly coat the bottom.

Cook for 1-2 minutes until the edges start to lift and the underside is golden. Use a spatula (or your fingertips) to gently flip the crêpe and cook for another minute.

Transfer to a plate, cover with a clean dish towel, and repeat until all the batter is used.

10 Expert Tips for Perfect Crêpes

Crêpes may have a reputation for being intimidating, but they shouldn’t be! With the right approach, I promise anyone can master these delicate wonders. Here are my 10 tips, refined over years of crêpe-making and recipe tweaking, that will help any novice build confidence and perfect their technique. Enjoy!

1. Choose the right milk: Whole or 2% milk works best. Avoid skim or lactose-free milk, as they produce less tender crêpes that are usually harder to fold or roll without breaking.  
2. Incorporate melted butter into the batter: This gives the crêpes a slightly richer taste and enhances all the flavors.
3. Smooth batter is key: If your batter is lumpy, strain it through a fine mesh sieve. Some people like to mix their crêpe batter in a blender (not very authentic, and I fear this may over-mix the batter too), but if you think it works for you, then go ahead! Having a smooth, lump-free batter is crucial before starting making the crêpes.
4. If you do decide to make your crêpe batter in a blender, add the liquids first before adding the flour. If you start with the dry ingredients, some of the flour may get stuck at the bottom.
5. Always add salt. Just as with bread or pasta water, salt is essential for enhancing the flavor of a crêpe. You won’t necessarily taste the salt, but without it, the crêpe will lack depth and richness.
6. Rest the Batter: Refrigerate the batter for at least an hour (or ideally overnight) to improve texture and flavor. The flour in the batter needs some time to absorb the liquids, which will make for delicate and tender crêpes.
7. Grease the pan well. Don’t be afraid to be generous when you grease the pan. In true Brittany fashion, I prefer to use butter to grease the pan but a neutral oil (ie. Canola) or lard work well too.
8. Work with a well-heated crêpe pan. Allow the greased pan to heat for at least two minutes before adding the batter. To check if it’s ready, do a quick heat test: drop a few drops of batter onto the pan—if they sizzle and set almost instantly, the temperature is perfect for quick cooking. The key is to cook the crêpe as briefly as possible to keep it soft and prevent it from drying out.
9. Pour the right quantity of batter. For making perfect crêpes, you need to pour enough batter to cover about 2/3 of the surface of your pan. While you pour, swirl your pan quickly to cover the rest of the surface. I find that 1/3 cup batter is enough to cover a 12-inch pan, and keep the crêpe thin enough. For an 8 – 10-inch pan, ¼ cup works best. After your make 1 or 2 crêpes, look at how much batter this corresponds to in your ladle and keep this reference point in mind for the next crêpes.
10. Keep Crêpes Warm: If you are preparing a stack of crêpes (to be garnished and enjoyed later), prepare a plate covered with a clean dish cloth. Each time you finish cooking a crêpe, peel it off from the pan and place it on the plate – preferably folded in half so it is easier to grab later- and cover it with the cloth. Pile your crêpes on the plate, and make sure the cloth is always wrapped around your plate, nice and tight – so the steam is kept inside. This technique will make sure your crêpes are evenly cooked and stay very tender.

Best sweet crêpe filling ideas

• White sugar and lemon juice (my favorite!)
• Salted butter caramel
• Chocolate Hazelnut spread and sliced banana
• Crème de marron (chestnut cream)
• Strawberry jam or marmalade
• Fresh berries and powdered sugar

Frequently Asked Questions

Can I use a dairy-free option to substitute the milk?

I don’t recommend it. This recipe is specially tailored for whole milk (or 2% m.f.) to create thin, tender crêpes. Using a dairy free milk like almond, soy or coconut milk will alter the texture too much and I can’t guarantee the result.

Can I make crêpes ahead of time?

Yes! Stack them on the plate, cover tightly with plastic film and refrigerate for up to 3 days.

Can I freeze crêpes?

Absolutely! Once the crêpes are completely cool, store them in an airtight container or Ziplock bag, and place in freezer for up to 2 months. Thaw overnight in the fridge.

Why is my first crêpe always bad?

It’s common for the first crêpe to turn out imperfect as the pan temperature stabilizes. In France, we actually call the first crêpe “la crêpe du chien” (the dog’s crêpe).

And the last crêpe that’s usually too small because it’s made with too little batter? We call it “la crêpe du chat” (the cat’s crêpe).

Cooking note

There’s no single “right” amount of time to cook a crêpe—3 to 4 minutes is the norm, but it all depends on your personal preference! Some people enjoy theirs soft and tender, while others love the crispy edges that develop after an extra minute or two in the pan.

In Brittany, when dining at a crêperie, you can ask for your crêpe to be “kraz,” which means “crisp.” This style is intentionally “overcooked,” resulting in a delightfully crunchy texture. You can even snap the edges with your fingers or a fork! Most Bretons prefer their crêpes this way, but in other regions, they tend to be softer and more delicate throughout.

I highly recommend trying both styles—who knows, you might discover a new favorite!

I hope you’ll enjoy this French Crêpes recipe as much as I do! If you have any questions, please leave a comment.

More French breakfast recipes: 

• French Almond Croissants (Bakery Style)
• Classic French Toast (Pain Perdu)
• Chouquettes (French Sugar Puffs)
• Classic French Butter Brioche
• Overnight No-knead Bread
• Chouquettes (French Sugar Puffs)
• Chocolate Vanilla Marble Cake (Gâteau marbré)

French Crêpes

Print Recipe

Serves: 12-14 crêpes Prep Time: 1 Hour Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 3 voted )

Ingredients

2 cups (250g) all-purpose flour
1/2 tsp salt
1 tbsp (12g) of white sugar
4 large eggs, at room temperature
3 tbsp (45g) unsalted butter, melted.
2 cups + 3 tbsp (500ml) whole milk (or 2%)
1 tbsp (15ml) Rum (dark or light)

Instructions

1. Sift together the flour, salt and sugar in a big mixing bowl and dig a well in the middle.
2. Break in the eggs into the well, all at once, and mix with a wooden spoon until incorporated (the batter will have the consistency of a thick paste).
3. In a separate bowl, mix together the melted butter, milk and rum. Whisk in the liquid into the crêpe batter, little by little, until your batter becomes a velvety smooth liquid – that has the consistency of heavy cream.
4. Cover your bowl with a clean cloth and refrigerate for at least 1 hour (ideally, overnight).
5. After 1 hour (or the next morning), heat a 8-12-inch nonstick skillet/pan over medium heat. When your pan is hot, add 1/3 cup of batter and swirl your pan quickly to completely cover the bottom. Cook until micro-bubbles form on top, and the underside of the crêpe is golden - this should take 2 to 3 minutes (if it takes longer, your pan is not hot enough).
6. Carefully loosen the edge of the crêpe with a rubber spatula, and then with your fingertips, carefully peel off the crêpe and quickly flip it. Cook for an additional minute on the other side.
7. Slide your crêpe out of your pan onto a plate and cover with a dish cloth (this keeps the moisture in, makes sure the crêpe is evenly cooked and prevents it from drying out too quickly). Repeat for the other crêpes until you run out of batter.

 

Notes...

Because they are thin and delicate, crêpes are best enjoyed the day of. But well stacked and wrapped, you can keep them for up to 3 days in the fridge.

The post French Crêpes appeared first on Pardon Your French.

You can find almond croissants, or “Croissants Aux Amandes” in almost every French bakery. They were originally invented by boulangeries to use-up their unsold croissants and resell them the next day, garnished with almond cream.

Not only did the idea work well, but there’s very little chance you’ll find a single almond croissant left on a bakery stall at the end of the day! Bakeries have managed to transform leftover croissants into a delicious pastry that is today as sought after as croissants themselves.

Almond Croissants are usually enjoyed for breakfast or for “le goûter” – the 4pm French snack time. They are also great for a weekend brunch!

What I love about almond croissants is how extraordinarily easy they are to make at home. Yet they taste so rich and complex! I had fun developing this recipe as I wanted to show my husband (who loves them!), that anyone can make bakery-style almond croissants in a short amount of time and with very little equipment.

Here are more details about the ingredients you’ll need for this recipe, so you too can recreate these marvelous French pastries in your kitchen!

Ingredients you’ll need for French Almond Croissants

French Croissants, store-bought or homemade

The first step is getting your hands on classic French croissants. Ideally, choose good-quality croissants from a bakery of artisan shop. Outside of France, you can also easily find them at the grocery store in large boxes of 6 to 8 croissants – although their quality can vary.

If you have time, you can definitely try and make homemade croissants from scratch! I have an extensive Classic French Croissant 101 Guide. You can also find on my blog a 3-day, 2-day or quicker 1-day recipe for croissants.

Once you have croissants on hand (and you resist the urge to eat them!), let them dry out on your counter overnight, uncovered. Since fresh croissants tend to collapse easily when handled, drying the croissants out ensures they will keep their shape better. It also makes them much easier to be sliced in half.

Almond Cream (or Crème d’Amande)

The croissants are filled with a classic French crème d’amande, consisting of almond flour mixed with butter, eggs and almond extract.

For the almond flour, you can use blanched or unblanched. Choose a high-quality source such as Bob’s Red Mill. Likewise for the butter, try and choose a high-quality European butter. These two staples – ground almond and butter – are the main ingredients in the almond cream, which gives the signature flavor to almond croissants. So splurging a little is way worth it.

The Syrup

Right before baking, the top of the croissants are brushed with a syrup made with water, sugar and amaretto or rum. Amaretto, an Italian almond-flavored liqueur, is wonderful here as it enhances the almond taste even further. I also make the syrup with rum sometimes, as it gives a more subtle taste which allows the buttery flavor of this recipe shine a bit more. The choice is yours!

When brushing the croissants with the syrup, be generous! The syrup also helps replace the lost moisture of these drier, day-old croissants. Along with a golden shiny look from the syrup, a sprinkle of shaved almonds on the croissants gives them a nice crunchy finish.  

Once baked and cooled, top the croissants with a light dusting of powdered sugar to give them a classic French bakery look!

Can I prepare Almond Croissants in advance?

Yes, absolutely! Almond Croissants are a perfect make-ahead breakfast or brunch recipe: you can prepare each component ahead, separately, or even prepare everything the day before. Here are the details:

• French croissants will keep on the counter (uncovered) for up to 2 days before you use them for this recipe. Don’t keep them out any longer or they will be too dry.
• The Almond cream can be prepared up to 5 days ahead and kept in an airtight container in the fridge.
• The syrup can also be prepared ahead and kept for up to 5 days in the fridge.

Once filled with cream and brushed with syrup, the croissants can be kept overnight in the fridge, covered with plastic wrap. You can simply bake them the next morning (as instructed in the recipe card), and enjoy them for breakfast or brunch!

Almond Croissants Variations

Once you master this French Almond Croissant recipe, there are plenty of ways to spruce them up! You can easily add your own twist with one or two other ingredients added inside, on top of the almond cream, before you close up the croissant sandwiches. Here are a few ideas (quantities per croissant):

• 2 chocolate squares
• A smear (about ½ tbsp) of hazelnut chocolate spread
• A smear (about ½ tbsp) of fruit jam or marmalade
• 5-6 fresh raspberries
• 2 strawberries, cut in thin slices
• A few slices of ripe stone fruits (ie. peach or apricot)

As a personal twist, I like to add 1 teaspoon of lemon zest to the almond cream. If you try other variations, I would love to hear about them : let us know in the comments!

How to store Almond Croissants

These French Almond Croissants are best enjoyed hot, right out of the oven – when the almond cream is still warm and soft. But you can definitely enjoyed them cool a few days later, as this is how they are sold and enjoyed in French bakeries.

• For keeping them any longer, store them in an airtight container on the counter for up to 3 days. You can then enjoy them as is, or reheat them for a few minutes in the oven so they crisp back up.
• You can also freeze the croissants for up to 3 months. If you do freeze them, make sure they are completely cooled off before wrapping them individually in plastic film and then together in a freezer safe container. For reheating, let them thaw overnight on the counter and reheat in the oven.

Common Questions

What is the difference between crème d’amande and frangipane?

If you’re a beginner to French baking, crème d’amande can look and taste similar to frangipane – used for plenty of classic French fruit tarts and galettes. However, they are different. Here’s how:

• Crème d’amande : almond flour with butter, sugar, eggs and almond extract.
• Frangipane : Crème d’amande + crème patissière.

Frangipane is indeed more complex as it consists of crème d’amande, mixed with a crème patissière. The proportions can vary from 75% crème d’amande with 25% crème patissière, to 50/50. It results in a richer tasting cream, that is also often less expensive, as it uses fewer almonds – which are the most expensive ingredient here.

While tasting less complex and rich, crème d’amande allows the flavor of almonds to shine more. It is less creamy and has more of a spread consistency. It is perfect for this recipe as it is easy to spread the cream inside the croissants. The croissants also don’t end up oozing out a ton of cream when baking, as they would do with frangipane.

Can I use almond meal instead of almond flour?

Yes, for this recipe, you can! Almond meal, in comparison to almond flour, is slightly coarser (not as finely ground). Almond meal is also often made from raw unpeeled almonds resulting in a brown-speckled mix, while almond flour is made from peeled almonds. 

That being said, using almond meal instead of almond flour in the recipe won’t alter the finished croissants very much. The only change would be that the texture of the almond cream will be slightly thicker. But once spread into the croissants and baked, the substitution is nearly unnoticeable. The taste remains the same.

I hope you’ll love this French Almond Croissants (Bakery Style) recipe as much as I do! If you have any questions, please leave a comment. 

More French baking recipes you may like:

• Chouquettes (French Sugar Puffs)
• Classic French Butter Brioche (Brioche Pur Beurre)
• Classic French Toasts (Pain Perdu)
• Overnight No-Knead Bread
• French Bakery Beignets
• Roasted Hazelnut Financiers
• Chocolate Chip Cookies with Fleur de Sel

French Almond Croissants (Bakery Style)

Print Recipe

Serves: 8 Prep Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 5 voted )

Ingredients

8 (day-old) medium/large croissants, left at room temp overnight, uncovered
100g (1/2 cup) sugar
1/8 tsp salt
1 stick/8 tbsp (115g) unsalted butter, at room temperature
1 cup (100g) almond meal/almond flour
1 tsp almond extract
2 large eggs, at room temperature
1 tsp lemon zest (optional)
For the syrup:
4 tbsp (15ml) amaretto or rum
2 tbsp sugar
1 tbsp water
For topping:
3 tbsp sliced almonds
Powdered sugar, for dusting

Instructions

Pre-heat your oven to 350°F (180°C) with a rack in the middle. Line a baking sheet with parchment paper.

Step 1 – Make the syrup. In a small pot, combine the 2 tablespoons of sugar with 1 tablespoon of water and the 4 tablespoons of amaretto. Bring to a slight simmer and stir for about 1 minute until the sugar has dissolved. Remove from the heat and let cool.

Step 2 – Make the almond cream. In a large mixing bowl, whisk together the sugar, salt and soft butter until homogeneous and frothy. Whisk in the eggs, one by one. Finally, whisk in the ground almond, almond extract, lemon zest (optional) and mix until smooth.

Step 3 – With a sharp serrated knife, slice each croissant in half, like you would for a sandwich. Place on the prepared baking sheet. 

Step 4 – Spread about two tablespoons of the almond cream on the bottom half of each croissant. Place the top halves over top and press lightly to seal.

Step 5 – Brush the top of the croissants generously with the syrup and sprinkle with sliced almonds.

Bake for 13-15 minutes, or until the croissants are golden-brown. Some almond cream may ooze out slightly, this is normal (it will harden as it cools). Carefully with a spatula, transfer the croissants to a wire rack and let cool for 5 to 10 minutes.

Dust with powdered sugar just before serving.

Notes...

This recipe can be easily cut in a half for 4 people.

The post French Almond Croissants (Bakery Style) appeared first on Pardon Your French.

Homemade Apple Jelly Recipe with No Pectin

Autumn in Brittany means enjoying a lot of apples and apple-centric cooking. Like Normandy, the region boasts plenty of apple orchards. Buying apples at the farmers’ market is relatively inexpensive and I often find myself with too many apples on hand, which need to be used before spoiling. Which is why I often turn to apple jelly – a great way to make do with the abundance of apples in the Fall.

Different varieties of apples at the market in my hometown in Brittany, France.

Different varieties of apples at the market in my hometown in Brittany, France.

At this time of the year (end of Fall), I especially love to make apple jelly as I know it will come handy for the holidays. I love to serve it with cheese, on toasts or platters, and I think it also make a great hostess’ gift.   

For beginners, making this apple jelly could sound intimating, but I assure you it shouldn’t. Just take it step by step. The whole process, done over 2 days, is a bit lengthy but rewards you with 3 jars of apple jelly which will last you for several weeks – so this is well worth it!

Ingredients you need for this Apple Jelly

This homemade Apple Jelly recipe consists of three basic ingredients: fruit juice, sugar, and pectin. Where jams use whole fruits, jellies only use fruit juice to create a translucently colorful look and a gel-like texture. Here is a breakdown of the ingredients and equipment you’ll need, along with a few of my tips to make a great apple jelly. 

• Apples. In-season, crisp apples will give you the best tasting jelly. This jelly recipes uses all parts of the apple: skin, flesh, core and seeds included. As for which apple variety is best, make sure to read the paragraphs below. This recipe uses exactly 4lbs (1.82kg) of apples. You can choose to make this recipe with whole apples, but can also use only apple scrap if you’d like! If you’re like me in the Fall, we tend to make a lot of apple galettes and apple cakes and we’re often left with loads of skins and cores left unused. This recipe is ideal to use all these apple scraps and make sure they don’t go to waste. If you use only apple scraps, I guarantee you the taste will be just as delicious.

• White sugar– White sugar serves several purposes when making jelly. It sweetens the apple juice and makes for delicious tasting jelly. It also acts as a thickener and helps set the jelly. For other jam recipes, I could advise to lower the amount of sugar (to a certain point) if you wish for a less sweet jam – but not for jelly. For this recipe, we really want to make sure we get a set jelly texture. So, make sure you use exactly the amount of sugar vs. apples given in the recipe. The sugar also helps prevent mold and fermentation, thus preserving the jelly longer. I do not recommend using sugar substitutes like brown sugar, honey, maple syrup or agave nectar as they will mask the flavor of the apples.
• Acid – Using acid, such as lemon juice, naturally helps thicken the fruit juice. It also cuts some of the sweetness, making for a more balanced taste. Note on Pectin: Pectin is a thickening agent that gels the juice and helps set the jelly. Some fruits, like apples, contain more than enough natural pectin that you don’t need to add any when making this jelly recipe.

Recommended Equipment

• A large heavy bottom cooking pot
• A fine mesh strainer, lined with cheesecloth. This is used to strain the apples to make apple juice. Note that if you don’t have cheesecloth on hand, using coffee filters (cut open) can also do the trick!
• A candy thermometer

Frequently Asked Questions

What are the best apple varieties for homemade jelly? 

The first step in making apple jelly is to stew and strain apples to get a clear apple juice (not cloudy). To do so, you should use firm and crisp cooking apples that will hold up after stewing and not fall apart when being strained.

Additionally, I think it is best to opt for sweet varieties as you will be using the juice from the apples – in turn producing a deliciously sweet jelly. Here are a few varieties I recommend:

• Fuji – crisp, juicy and very sweet
• Gala – frim, sweet and slightly tangy
• Honey crisp – sweeter and juicier than Gala apples
• Ambrosia – crisp, juicy with a honey-like flavor
• Canadian Reinette – rich in flavor

In addition to these baking apples, I always like to include one or two green apples such as Granny Smith. These are high in pectin which helps the jelly set better. They are also usually more acidic which helps balance the taste of the jelly.

How to know when the apple jelly is set?

Perhaps the trickiest part of making this apple jelly is knowing when the jelly is set. To make it very easy, you can use a candy thermometer. And if you don’t have one, you can use the plate-test, described below. 

• Use a candy thermometer. This will make this recipe easier, especially if you’re a first-time jelly maker. We need to reach 223°F (106°C, at sea level) and you’ll know for certain that the jelly is ready.
• Use the plate test. If you do not have a candy thermometer, place two or three small plates in your freezer before you start. When chilled, take a plate out of the freezer and drop a little spoonful of the cooked jelly on it. Wait 1 minute and check the consistency: it should have thickened significantly to a jelly consistency and the top should wrinkle when you wiggle the plate. You can also run a finger through the jelly. If it doesn’t run back together, it’s ready. If it still looks too runny, keep the mixture at a simmer and try again later. Have 2 or 3 small plates or saucers ready in the freezer for several tests as you cook the jelly to your desired thickness.

How to enjoy apple jelly?

Apple jelly can be enjoyed just like other fruit preserves for breakfast. It is delicious spread over bread, brioche or croissants in the morning.

You can also use it as a glaze when roasting meat, especially pork. Apple jelly tastes delicious paired with cheese. When hosting, for appetizers, I often make bite-size toasts with crackers, creamy cheese (brie or camembert) and a pea-size dollop of apple jelly on top.

Lastly, I love to use apple jelly to glaze fruit tarts. If you are making a Classic French Fruit Tart or a Thin Apple Tart, you can warm the jelly up (to thin out the texture) and brush it atop the fruits for a pretty shine.

How long can you keep this Apple Jelly ?

This recipe gives you 3 cups (750ml). For jarring, you can simply pour the jelly into 3 x 8oz jars (ie. mason jars), and keep it in the refrigerator to enjoy for up to 2 weeks. Once the jelly is jarred, it is best to wait at least 1 day before enjoying. This allows for the flavors to develop further and the texture to set entirely.

How to preserve Apple Jelly for long-term storage? 

If you wish to keep the jelly for longer, use a can-sealed method: I recommend this article which covers it all. 

I hope you’ll love this Apple Jelly recipe as much as I do! If you have any questions, please leave a comment. 

More apple recipes you may like 

• French Invisible Apple Cake 
• Normandy Apple Tart
• Classic French Apple Cake 
• Apple Tarte Tatin 
• Gluten-Free Apple Crisp 
• Breton Apple Pound Cake 
• Thin Apple Tart (Tarte fine aux pommes) 
• Apple Cinnamon Galette

Apple Jelly

Print Recipe

Serves: Makes 3 cups (750ml) Prep Time: 20 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 8 voted )

Ingredients

4lbs (1.82 kg) apples
5 cups (1.25l) water
3 cups (600g) white sugar
2 tbsp (30ml) freshly squeeze lemon juice

Instructions

Day 1

Step 1 – Wash the apples and cut them into 1-inch pieces, without peeling or coring. But if needed, cut off any damaged or spoiled spots.

Step 2 – Place them into a large pot with the water, over medium heat. Close with a lid and bring to boil. Simmer for 20 minutes until the apples are cooked through. Depending on your apple variety, you may need to cook for an additional 5-10 minutes.

Step 3 – Line a fine mesh strainer with cheesecloth and set it over a large bowl or large pot. Gently transfer the apples and the juice into the strainer. Be carefully not to mush the apples when transferring them. Let strain for 8 hours minimum. During that time, do not press down on the apples (this is very important), or the strained juice will be cloudy.

Day 2

Step 4 – You should have about 4 cups (1L) of juice from the strained apples. Transfer this juice into a large pot over medium heat and add the sugar and lemon juice. Bring to a boil and simmer for 30-40 minutes, until a candy thermometer reads 223°F (106°C, at sea level). If you do not have a candy thermometer, use the plate test (described above in the article)

Step 5 – Remove from the heat and pour into clean jars. Transfer jars onto a cooling rack and let cool completely before closing with lids.

Notes...

With the remaining stewed apples, I like to discard the stems and cores (by hand) and blend it to make apple compote.

The post Apple Jelly appeared first on Pardon Your French.

For the making of Homemade Hazelnut Chocolate Spread, you first need to make hazelnut butter – to which melted chocolate and cream are then added.

Making hazelnut butter is a quick and simple process, achieved by blending roasted hazelnuts in a food processor/blender until it turns into “butter” – and that’s it. This can often be more cost-efficient than buying a jar from the store, especially if you buy the hazelnuts in bulk.

That being said, you can also use a jar of already-made hazelnut butter if you have one on hand. Simply make sure it is organic hazelnut butter, made from only one ingredient: roasted hazelnuts.

How to make hazelnut butter?

Making hazelnut butter starts with roasted hazelnuts, which are then blended to a smooth, spreadable consistency (“butter”). Here is how it’s done in two easy steps.

1. Roasting hazelnuts

Pre-heat your oven to 350°F (180°C) with a rack in the middle. Line up a baking sheet with parchment paper and spread the hazelnuts on it in an even layer. Bake the hazelnuts for 15 minutes, until skins are blistered. Remove the baking sheet from the oven and let the hazelnuts cool completely on the baking sheet.

Once cool, transfer the hazelnuts, one handful at a time, into a kitchen cloth. Close the kitchen cloth and rub/scrunch between your hands for about 1 minute. The friction will help most of the hazelnut skins to fall off. Transfer the “cleaned” hazelnuts to a bowl. Once roasted, hazelnuts can be kept for up to 12 months in an airtight container in the refrigerator or freezer.

2. Blending hazelnuts

Transfer the roasted hazelnuts to a high-speed blender or food processor. Blend on high speed until smooth – in intervals, so the nuts and machine don’t overheat. As you blend, the nuts will get stuck to the sides of the work bowl. Scrape down the bowl with a rubber spatula once in a while. The longer you blend, the smoother the hazelnut butter will be. 4-5 minutes will give you a thick spreadable butter (as pictured here) / 12-15 minutes will give you a smooth, more liquidy butter (note: the times will vary depending on the appliance you’re using).

Once made, use the hazelnut butter immediately to make this Homemade Hazelnut Chocolate Spread or store it in a jar or airtight container for up to 3 months in the fridge.

Cooking notes:

• This recipe requires the use of a high-speed blender or food processor.
• This recipe was developed with the use of milk chocolate, to create a creamier/spreadable texture. I also found milk chocolate lends the best taste. Make sure you choose a good quality milk chocolate bar or callets – not chocolate chips. Chocolate chips often include stabilizers such a soy lecithin added to them, which raise their melting temperature so the chips keep their shape once baked. So a melted baking bar yields a smoother and more malleable end result. Choose a milk chocolate with at least 30% cacao solids. I personally recommend Callebaut and Valrhona brands.
• This recipe gives you enough spread to fill a 1.5cups / 350ml jar. You can double the quantities to make more. 

How to store this Homemade Hazelnut Chocolate Spread? 

After making the spread and letting it cool to room temperature, store it in the refrigerator.

• In the refrigerator: store it in an airtight container/jar in the fridge for up to 3 weeks. I recommend you take it out of the fridge at least 15 minutes before eating it, to allow the texture to soften a bit. 
• Not in the freezer: I do not recommend freezing this spread.  

I hope you’ll love this Homemade Hazelnut Chocolate Spread recipe as much as I do! If you have any questions, feel free to leave a comment. 

You may also like:

• Buckwheat Chocolate Chip Cookies with Sea Salt 
• Chocolate Chip Cookies with Fleur de Sel
• Brownies with Pecans & Fleur de Sel
• Hazelnut Chocolate Sea Salt Granola
• Classic French Chocolate Truffles
• Classic French Chocolate Pots de Crème

Homemade Hazelnut Chocolate Spread

Print Recipe

Serves: 350ml Prep Time: 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 6 voted )

Ingredients

1 1/2 cups (200g) whole hazelnuts, raw (or 200g natural hazelnut butter)
2/3 cup (150ml) heavy cream (35% m.f.)
2 tbsp (25g) sugar
2 tbsp (14g) unsweetened cocoa powder
100g (3.5oz) milk chocolate, chopped
¼ tsp salt

Instructions

Skip step 1 & 2 explain how to make hazelnut butter. If you already have a jar of organic hazelnut butter, you can skip step 1 & 2. 

Step 1 – Roast the hazelnuts. Pre-heat your oven to 350°F (180°C) with a rack in the middle. Line up a baking sheet with parchment paper and spread the hazelnuts on it in an even layer. Bake the hazelnuts for 15 minutes, until skins are blistered. Remove the baking sheet from the oven and let the hazelnuts cool completely on the baking sheet. Once cool, transfer the hazelnuts, one handful at a time, into a kitchen cloth. Close the kitchen cloth and rub/scrunch between your hands. The friction will help most of the hazelnut skins to fall off. Transfer the “cleaned” hazelnuts to a bowl.

Step 2 – Make hazelnut butter. Transfer the hazelnuts to a high-speed blender or food processor. Blend on high speed until smooth - in intervals, so the nuts and machine don’t overheat. The longer you blend, the smoother the hazelnut butter will be. 4-5 minutes will give you a thick spreadable butter / 12-15 minutes will give you a smooth, more spreadable butter. Choose the consistency you prefer, which will lead to a similar consistency for the hazelnut chocolate spread.

Step 3 – Make the hazelnut chocolate spread.In a medium sauce pan over low-medium heat, warm up the heavy cream with the cocoa powder and sugar. Stir until well combined and hot – but not yet simmering. Place the chopped chocolate in a large bowl and pour the hot cream over top. Wait about 15 seconds and stir until the chocolate is all melted.

Stir in the hazelnut butter and salt, until combined. Transfer the spread into a jar and let it cool completely to room temperature before closing the lid and storing it in the fridge. 

Note about this recipe:

I experimented to test and develop a homemade hazelnut chocolate I was very happy about –  and this is the one. I played around with hazelnut vs. chocolate ratios, tried different types of chocolate (ie. dark chocolate), different fats (ie. hazelnut oil, powdered milk), different sugars (ie. honey, maple syrup), etc. In the end, I found this final recipe to be my best result, both in taste and texture. It isn’t dairy-free, low-sugar or anything as such (I feel this spread is definitely “a treat”), but this is by far the BEST version, in my opinion! There are hundreds of homemade hazelnut chocolate spread recipes out there… so if you are looking for a dairy-free, low-sugar or “healthier” spread, I am certain you will find it elsewhere.

The post Homemade Hazelnut Chocolate Spread appeared first on Pardon Your French.

Unlike other French brioches that can include milk or cream to create an unctuous crumb, this brioche – as its name suggests – is all about the butter.  

If you are new to making brioche, this recipe is a great start.

This Classic French Butter Brioche (Brioche pur Beurre) is likely the most popular brioche recipe in France. It is also one of the simplest to make at home, as it requires very basic ingredients: flour, sugar, butter, eggs, and yeast. I have listed below pieces of equipment that are recommended for this recipe (although not compulsory). I also recommend you read my cooking notes, where I share a few tips I’ve learned over the years, to make consistently successful brioche in your own kitchen.

Recommended Equipment:

• 5×4.5×2.5-in loaf pan is ideal, although 9×5 works well too.
• Stand mixer, with a hook attachement. A stand mixer will make this brioche recipe feel much easier to make, as you let the hook attachement do most of the mixing and kneading. Although this brioche recipe is 100% doable by hand too – like I do – but be prepared to use some elbow grease.
• Food Scale. Like most French bakers, I only use a food scale to measure out my ingredients; but always include the imperial equivalents (cups/tbsps) for my North American readers. I understand how North Americans are more accustomed to the imperial measuring system, so I am happy to let people choose whichever measurement they are more comfortable with. Just keep in mind that measuring your ingredients by weight (grams) ensures your ingredient amounts are much more accurate, hence your recipes more successful. It’s especially true in baking breads and brioches, which often require very precise measurements (ie. 163g of eggs; 8g of yeast).
• Bowl Scraper – This brioche dough is very buttery, hence very sticky. A bowl scraper is very handy to help “un-stick” the dough from the bowl after rising and in manipulating it.

Cooking Notes:

• This recipe is made over 2 days. The dough is prepared and kneaded the day before. It then rests overnight in the fridge, and is finally shaped and baked the next day. This is an ideal recipe to make during the weekend, as you can start in the afternoon, in order to have a freshly baked brioche for breakfast the next day.
• The instant yeast –Always keep your instant yeast in the freezer (I keep it in a small sealed Tupperware) and use as required for recipes. Make sure you use Quick-Rise / Instant yeast (not active dry), such as Fleischmann’s.
• Be patient – The two dough-rising periods (2 hours at room temperature and overnight in the fridge) are both crucial and can’t be skipped nor rushed. For the first rise, make sure you are letting your dough rise in a draft-free environment and at room temperature. The ideal room temperature for doughs to rise is between 80°F – 90°F (26.5°C – 32.2°C). The second rise is done slowly overnight in the fridge to slow the fermentation and build flavor. Overnight means a range between 8 to 14 hours.
• The butter – This recipe includes cold (chilled) butter. Like for all brioches or French laminated pastries (like croissants), the quality of the butter you use will make a big difference. If you can, opt for a French-quality butter churned to a higher fat content (such as President’s).
• The eggs – Take the eggs out of the fridge 1 hour beforehand; they need to be at room temperature when you include them in the dough. Also, they need to weigh exactly 163g, which is usually equivalent to 3 large eggs. Weigh your three eggs before you start, and if they are over 163g, remove some egg white.
• Baking – Golden rule: Never open the oven door when you bake a brioche or it will fall flat.

I hope you’ll love this Classic French Butter Brioche (Brioche Pur Beurre) as much as I do! Serve this brioche warm or cool, with butter, jams and preserves for breakfast – although brioche is an excellent stand-alone treat too. If you have any questions, feel free to leave a comment. 

You may also like:

• Orange Anise Sugared Easter Brioche (Mouna) 
• Classic French Croissant 101 Guide 
• Orange Yogurt Cake 
• Overnight No-Knead Bread 

Classic French Butter Brioche (Brioche Pur Beurre)

Print Recipe

Serves: 8-10 people Prep Time: 14 Hours Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 13 voted )

Ingredients

½ cups (163g) eggs ( approx. 3 large eggs)
2 cups (250g) all-purpose flour
2 tbsp (25g) sugar
1 tsp salt
1 packet (8g) Quick-Rise/ Instant yeast
¾ cups (175g) unsalted butter, cold and cubed
1 egg + 1 tbsp (15ml) milk, for brushing

Instructions

Make sure you read the cooking notes before you start.

Step 1 - In a large mixing bowl (or bowl of stand mixer with a paddle attachment) , place the eggs (exactly 163g), and top with the flour and sugar. Add the salt on one side of the bowl, and the yeast on the other so they don’t touch (salt can kill/retard the yeast). Mix with a spatula (or hook attachment) for 10 minutes, until all combined into a sticky ball.

Step 2 - Add a quarter of the cold cubed butter and mix until well combined. You can use a bowl scraper to scrape the dough from the sides of the bowl. Make sure you knead until it is well combined and no bits of butter are visible. Continue adding the butter in small amounts kneading well between each addition. Use a scraper once again to unstick the dough from the bowl, and gather it into a rough sticky ball. The dough will seem quite wet and sticky - this is normal. Cover the bowl with a plastic film and let rise in a draft-free environment and at room temperature for 1hr30m-2hr, until the dough has doubled in size.

Step 3 - Transfer the bowl in the fridge and let rise overnight.

The next morning, take the bowl out of the fridge and let it warm up to room temperature for 1 hour. Grease and flour a 8.5x4.5x2.5-in loaf pan; set aside.

Step 4 - Transfer the dough onto a floured working surface. Divide it into 6 equal pieces. Tap some flour on your hands and shape each piece into a little ball. Place the 6 balls into the prepared pan, in 3 rows of 2. Cover the pan with a kitchen cloth and let rise for about 1 hour – the balls should almost double in size and be a bit “jiggly” when shaking the pan.

Pre-heat your oven to 350F (180C) with a rack in the middle.

Step 5 - In a small bowl, whisk together 1 egg with 1 tbsp of milk. Brush the mixture generously onto the shaped brioche dough. Bake for 30 minutes, until the brioche is golden and a knife inserted in the middle comes out clean.

Transfer onto a cooling rack and let cool for 15 minutes before removing from the pan.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  This post may contain affiliate links. Please see my Privacy Policy & Disclosure page for more details.

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A no pectin added jam recipe

This Strawberry Banana Jam recipe requires only 5 ingredients: strawberries, bananas, lemon juice, vanilla and sugar– with no pectin added. You only need to cook the fruits for as little time as they require to release their natural pectin and thickness. This is a very simple recipe that leans on strawberries for sweetness and tang, and the combo of banana and vanilla to mellow out flavors. 

Compared to store-bought jams or other berry jams, this jam is slightly less sticky as there is no pectin nor thickening agents added. It has a smoother texture due to the banana, which turns utterly soft once cooked and doesn’t thicken like berries or citrus would. This makes for an easily spreadable jam, and with a taste and texture that will delight kids as well.  

Enjoy it spread on toasts of Pain de Mie or Overnight No-Knead Bread, on crêpes or freshly made croissants! 

Cooking notes: 

• Making jam and marmalade is a great way to use up fruits that are slightly over-ripe. So for the strawberries, you can opt for fresh ones or some that are slightly overipe (but not too mushy). For the bananas, choose them firm or soft with few blemish spots. They shouldn’t be brown though – keep those for making banana bread: here is one of my favorite recipes. Know that the riper the fruit, the sweeter the jam will taste.
• Do not throw away the banana peels! Rinse them thoroughly and you could even make a Banana peel cake. 
• Do not throw the strawberry tops! You can make a strawberry top-infused water.
• With 1 1/2 cup (300g) of sugar, I know it can be tempting to lower the amount of sugar in this recipe. But if you do so, you won’t be able to cook the jam to the desired thickness. The sugar acts as a thickener. With not enough sugar, you will end up with a jam that is runny, and hence not spreadable. Using a Candy Thermometer will make this recipe easier, especially if you’re a first time jam maker. We need to reach 223°F (106°C) and you’ll know for certain that the jam is ready. But if you don’t have one, don’t worry: you can use the plate test (see details in the recipe). 
• Watch the temperature of the jam closely, the strawberries need to cook only until they release pectin and start to thicken – not a minute more. If you let the pot simmer for too long, the sugar will start to caramelize and this will become too overpowering in taste. 
• For jarring, you can simply pour the jam into 3 x 8oz jars (ie. mason jars), and keep it in the refrigerator to enjoy for up to 2 weeks. Once the jam is jarred, it is best to wait at least 1 day before enjoying. This allows for the flavors to develop further and the texture to set entirely. If you wish to keep the jam for longer, use a can-sealed method (this article covers it all).

I hope you enjoy this Strawberry Banana Jam recipe as much as I do! Any questions, don’t hesitate to leave a comment.  

You may also like:

• Strawberry Rhubarb Crisp 
• Classic French Strawberry Tart 
• Honey Lemon Marmalade 
• Blood Orange Vanilla Marmalade

Strawberry Banana Jam

Print Recipe

Serves: 3 x 8oz jars Prep Time: 10 Minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 8 voted )

Ingredients

450g strawberries, washed and hulled
350g bananas (3 medium bananas), peeled
1 ½ cup (300g) sugar
2 tbsp (30ml) lemon juice
1 tsp vanilla extract (or ½ vanilla bean, inside scraped).

Instructions

Make sure you read the cooking notes before you start.

Step 1 – Chop the strawberries and banana roughly. Chop them very finely for a smooth jam or leave bigger pieces for a chunky jam. 

Step 2 – Place the strawberries, bananas, sugar, lemon juice and vanilla in a saucepan over medium heat. Stir to combine and bring to a simmer - this should take 10 to 15 minutes (no lid). Let simmer for 6 minutes, stirring occasionally with a whisk, until a candy thermometer reads exactly 223°F (106°C). You can use the whisk to mash some of the fruit while stirring.

If you do not have a candy thermometer – place a small plate in your freezer. When chilled, take the plate out of the freezer and drop a little spoonful of jam on it. Wait 1 minute and check the consistency: it should have thickened significantly to a jelly consistency. If it still looks too liquidy, keep the mixture at a simmer and try again later.

Step 4 – Remove from heat and let cool to room temperature before pouring into jars or airtight containers. The jam can keep for up to 14 days in the fridge in non-sterilized containers or jars and up to 3 months in sterilized jars.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

This post may contain affiliate links. Please see my Privacy Policy & Disclosure page for more details.

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A no pectin added, natural marmalade recipe

This Honey Lemon Marmalade recipe requires only 4 ingredients: lemon, honey, sugar, water – with no pectin added. It is a very simple recipe that leans on lemons to bring a punch of bright and zesty flavors.

Of course, I see how a lemon marmalade could be a little hard to come by, since lemons are too sour to eat on their own, but the addition of honey here cuts the bitterness of the fruit and brings a nice smoothness all around. It makes for a sticky spread that is zesty, just sweet enough, still a little sour, with no unpleasant bitterness. Try it on toasts, crêpes, or even as a sauce with chicken or duck.

Cooking notes:

• Regular lemons or Meyer Lemons? I love marmalades with a punch, and this one, made with regular lemons, is one of them! It is sweet and sticky like a marmalade should be, but also has a pleasing light bitterness/sourness to it. If you aren’t fond -or scared of- bitter/sour marmalades, you can switch regular lemons for Meyer lemons. Meyer lemons are milder and less sour, so they will make a marmalade that is less tart – and likely more approachable for kids or shy palates.
• This recipe uses everything: lemon flesh, pith and rind. You don’t need to separate or discard of the rind or pith (white tissue lining the lemon rinds). As mentioned above, this makes for a Marmalade that is slightly bitter/sour. If you want a smoother taste, you can discard of the lemon pith, or use Meyer lemons. 
• With 2 cup (400g) of sugar, I know it can be tempting to lower the amount of sugar is this recipe. But if you do so, you won’t be able to cook the jam to the desired thickness. You will end up with a marmalade that is runny, and hence not spreadable. The sugar balances the acidity of the lemons and acts as a thickener. 
• Using a Candy Thermometer will make this recipe easier, especially if you’re a first time marmalade maker. We need to reach at least 220F(106C) and you’ll know for certain that the marmalade is ready. But if you don’t have one, don’t worry: you can use the plate test (see in the recipe).
• For jarring, you can simply pour the marmalade into 3 x 8oz jars (ie. mason jars), and keep it in the refrigerator to enjoy for up to 2 weeks. Once the jam is jarred, it is best to wait at least 1 day before enjoying. This allows for the flavors to develop further and the texture to set entirely. If you wish to keep the jam for longer, use a can-sealed method (this article covers it all).

I hope you’ll love this Honey Lemon Marmalade as much as I do!  

You may also like:

• Blueberry Balsamic Sauce 
• Vanilla Blood Orange Marmalade
• Concord Grape and Thyme Jam

Did you make this recipe?

Tag @pardonyourfrench on Instagram and hashtag it #pardonyourfrench

Honey Lemon Marmalade

Print Recipe

Serves: 3 x 8 oz jars Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.9/5

( 15 voted )

Ingredients

4 medium-sized organic lemons
2 cups sugar (400g)
4 tbsp (about 60ml) honey
3 cups (750ml) water

Instructions

Make sure you read the cooking notes before you start.

Step 1 – Scrub and wash the lemons clean. Place the four whole lemons in a large pot filled with water over medium heat and bring to a boil. Boil for 30 minutes, until you can easily poke a fork into the skin of the lemons. Strain the water and transfer the lemons to cool on a chopping board.

Step 2 – When cool enough to handle, slice the lemons in half and remove any seeds. Cut each lemon half in four (so you get 8 wedges/lemon) and finely chop the lemon peels and flesh. For the thickness of the strips, do as you prefer: thicker strips (3-4mm) will make for a chunkier and more bitter marmalade. Thinner strips will make for a looser and sweeter spread.

Step 3 – Return the lemon to a pot/saucepan with the sugar, honey and water. Stir to combine and simmer for 30 to 40 minutes (lid off), until a candy thermometer reads exactly 223°F (106°C).

If you do not have a candy thermometer - place a small plate in your freezer. When chilled, take the plate out of the freezer and drop a little spoonful of marmalade on it. Wait 1 minute and check the consistency: it should have thickened significantly to a jelly consistency. If it still looks too liquidy, keep the mixture at a simmer and try again later.

Step 4 – Remove from heat and let cool to room temperature before pouring into jars or airtight containers. The marmalade can keep for up to 14 days in the fridge in non-sterilized containers or jars and up to 3 months in sterilized jars.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

The post Honey Lemon Marmalade appeared first on Pardon Your French.

The marriage of the warm, tangy, sweet Blueberry Balsamic Sauce (made with White Balsamic Vinegar) with the smooth, cold vanilla ice cream is a match made in heaven. The tender, soft crêpes bring another level of comfort, and tie it all together. This is quite decadent looking, yet fruity, bright and refreshing dessert.

For the Crêpes, refer to my fool-proof French crêpe recipe. This is the recipe I swear by for making homemade crêpes. For the ice-cream, rely on any of your favorite store-bought ice creams. For the Blueberry Balsamic Sauce, here’s the step-by-step for you…

How to make this Blueberry Balsamic Sauce

The recipe begins with fresh blueberries – although frozen blueberries can work too (see cooking notes below). The blueberries are placed in a pan on low-medium heat, with sugar, lemon juice and vanilla extract.

For extra tang, I added Oliv White Balsamic vinegar. This Balsamic is so rich and smooth, with a gorgeous white grape color – which didn’t offset the color of the sauce at all – something I really appreciate. Using White Balsamic to build this sauce provides the perfect amount of sweet and zing to the mix, while creating a luscious, rich texture. It’s a great secret ingredient so you can skip out on cornstarch or having to use a heavy amount of sugar.

Then, all the ingredients are brought to a low simmer, until the blueberries break apart. You can use the back of a spoon or fork to press on the blueberries. Stir occasionally until the sauce slightly thickens – and it’s as simple as that!

I hope you love this recipe as much as I do! This Blueberry Balsamic Sauce is both sweet and tangy, with a luscious texture and hides chunks of blueberry for extra bite. The use of White Balsamic adds an “adult” feel to this sauce, that is still very approachable – don’t worry, your kids will love it too! This is a quick and easy recipe to showcase seasonal blueberries, and I bet you’ll want to use this sauce in so many different ways. It really is that good!

My Cooking notes:

• Fresh, seasonal blueberries are best. But when not in season, you can substitute with frozen blueberries. Thaw the blueberries overnight (in a strainer), and weigh the blueberries once thawed and well-drained, so you have 250g (about 1 + 3/4 cup). 
• For serving, you can pick any ice cream of your choice. Vanilla works get here – the smoothness of vanilla ice cream is great for balancing the tang and sweetness of the sauce. Chocolate ice cream would be a great choice as well.

Crêpes with ice cream are my favorite, especially when topped with this Blueberry Balsamic Sauce – which is also perfect  for topping:

• Breton Pound Cake
• Pancakes
• Waffles
• Cottage Cheese
• Greek yogurt
• Oatmeal
• Rice pudding
• French toast
• Cheesecake

And so much more! Share your ideas in the comment section below.

I hope you’ll this Balsamic Blueberry Sauce – it’s sweet, luscious and colorful. It is a simple sauce that comes together in minutes. You can prepare it ahead of time (up to 3 days ahead) and keep it in your fridge. Right before serving, re-heat it on low heat in a sauce pan until warm, and pour it on top of the ice cream.

You may also like:

• Spiced Berry Jalousie Tart
• Blueberry Pie from Alsace
• Blueberry Financiers
• Giant Strawberry Almond Financiers
• Classic-French Cherry Clafoutis

Did you make this recipe?

Tag @pardonyourfrench on Instagram and hashtag it #pardonyourfrench

Crêpes with Blueberry Balsamic Sauce & Vanilla Ice Cream

Print Recipe

Serves: 6-8 Prep Time: 15 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 6 voted )

Ingredients

For the homemade Crêpes:

Use this recipe.

For the Blueberry Balsamic Sauce: 

250g fresh blueberries (about 1 + 3/4 cup) (or frozen, thawed – see cooking notes above)
¼ cup (50g) sugar
2 tbsp (30ml) White Balsamic Vinegar (ie. Oliv White Balsamic)
¼ of a lemon, juiced
½ tsp vanilla extract

Vanilla  Ice Cream, for serving 

Instructions

Prepare the crêpes first, see recipe here.

For the Blueberry Balsamic Sauce:

Step 1 – Wash and drain the blueberries. Place them in a large non-stick pan (or large sauce pan) over low heat. Add the sugar, White Balsamic, lemon juice and vanilla extract. Turn the heat to medium-low. Using a wooden spoon, gently stir so the blueberries are evenly coated. They will start to render some juice. Bring to a gentle simmer (this takes about 8-10 minutes), stirring occasionally.

Step 2 – Using the back of the wooden spoon, the back of a fork or a potato masher, gently press the blueberries so they break apart. Continue to simmer on low, stirring occasionally (for about 5 minutes), until the sauce thickens and coats the back of a metal spoon. The sauce should be pourable, with chunks of blueberries still visible. Turn off the heat and set aside.

Step 3 -  For serving, place one or two crêpes on each plate, top with a scoop of vanilla ice-cream and drizzle about 2-3 tablespoons (40-60g) of the Balsamic Blueberry sauce on top. Enjoy immediately.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

I have partnered up with OLiV to bring you this Balsamic Blueberry Sauce recipe, but all opinions are my own. Thank you for supporting Pardon your French. 

The post Crêpes with Blueberry Balsamic Sauce and Vanilla Ice Cream appeared first on Pardon Your French.

Think Beef Bourguignon, but quicker, easier and with an egg. 

This dish is of course very reminiscent of Beef Bourguignon, which features the same rich red wine sauce. But there isn’t any slow-braised meat here. It’s a simple poached egg that is the star of the show, served atop garlicky toast.

This makes this dish way quicker to make, easier and much lighter than Beef Bourguignon; but with the same amazing layers of flavors from the earthy mushrooms, tangy pearl onions and salty pancetta bites.

It is a great year-round dish that is put together in less than 45 minutes. It makes for a perfect dinner, or brunch – if you’re up for red wine in the morning (I mean, why not?).

Cooking notes: 

• French “lardons” (bacon matchsticks) are traditionally used in this dish. As a substitute, pancetta or bacon sticks work perfectly.
• Cremini mushrooms are often used for this dish, but you can opt for any type of mushrooms of your choosing. I really enjoy meaty shiitake mushrooms, which I have used here for the photos. 
• Choose a dry red wine.
• Choosing a crusty, country-style bread is best. Although, a Classic French pain de mie works well too (more tender).
• Thyme is traditionally used as an aromatic for this dish, but I can see bay leaves working well here too.
• The assembling of the dish should be quick – you don’t want any of the components (sauce/egg/toast) to get cold before serving.
• It is very easy to scale this recipe up or down (4 eggs, 4 toasts, etc…).

Burgundy Poached Egg in Red Wine Sauce on Toast (Oeuf en Meurette)

Print Recipe

Serves: 4 Prep Time: 20 Minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 10 voted )

Ingredients

For the Sauce Meurette:
4 tbsp (60g) unsalted butter,divided
½ cup (115g) pancetta, sliced in 1/3-inch (0.83cm) thick sticks (or bacon)
80g pearl onions, peeled and kept whole
2 cups (about 200g) mushrooms (cremini, shiitake, button or oyster), scrubbed and kept whole
1 garlic clove, peeled and finelly chopped
3 sprigs of dried thryme
2 cups + 1 tbsp (about 500ml) red wine
1/3 cup + 1 tbsp (about 100ml) beef stock
½ tsp salt
½ tsp fresh ground black pepper

For the eggs:
4 large eggs, fresh
¼ cup (60ml) white vinegar

For the toasts:
4 large slices of country-style bread
1 garlic clove, peeled
4 tbsp (60g) unsalted butter, at room temperature

Fresh flat parsley leaves, for garnish

Instructions

Step 1 – Melt 3 tbsp (45g) of butter in a large frying pan over medium heat. Add the pancetta sticks and cook until crispy and golden (7-10 minutes). Add the pearl onions and cook for 5 minutes until they are slightly caramelized. Add the mushrooms, garlic and thyme and cook until the mushrooms are fork-tender.

Step 2 – In a small saucepan, bring the red wine to a simmer and reduce by a third. Add the beef stock and reduce by a third again. Stir in 1 tbsp (15g) of butter and finally stir in the onions, mushrooms and pancetta. Adjust seasoning if needed (salt, pepper).

Step 3 – Break each egg into individual ramekins. Bring a medium pot of water (at least 5cm deep of water) to a gentle simmer with the vinegar. With a wooden spoon, stir the water to create a gentle whirlpool in the center (for the egg whites to wrap around the yolk). Immediately and carefully drop an egg in the center of the ‘whirlpool’. Cook for 3 to 4 minutes, until the white looks set. Carefully lift the egg with a slotted spoon and transfer it onto a kitchen cloth and paper towel. Repeat with the other eggs.

Step 4 – Brush the garlic clove on each side of the bread slices and then spread ½ tbsp (7.5g) of butter on each side too. Toast each slice on a large frying pan for about 3-4 minutes until crisp and golden.
For serving, place a piece of toast on a plate. Cover with ¼ of the Meurette sauce and top with a poached egg. Season to taste, and garnish with fresh parsley. Enjoy immediately.

If you try this Burgundy Poached Egg in Red Wine Sauce on Toast (Oeuf en Meurette) recipe let me know!  Leave a comment or share a photo on Instagram tagging @pardonyourfrench or using #pardonyourfrench. 

A recipe inspired by Marmiton and BBC Good Food. 

The post Burgundy Poached Egg in Red Wine Sauce on Toast (Oeuf en Meurette) appeared first on Pardon Your French.

If you’re looking for a delicious homemade sandwich bread, with a list of ingredients you can almost count on one hand, the Classic Pain de Mie is it. Perfect for making toast in the morning, this every so slightly sweetened bread makes for the perfect canvas for both savory and sweet toppings… And best of all, your house will smell like a bakery when it’s all done!

Growing up in France, I can honestly say that I was not particularly fond of this style of bread. Pain de Mie was and still is sold in every French supermarket and grocery store, sliced and pre-packaged. Seeing these industrial-like, pre-packaged and sliced soft white breads is a vision that never really appealed to me. I much prefer a trip to my neighborhood bakery for a freshly baked, crusty baguette. That said, you can find much better, and much healthier versions in local boulangeries (bakeries), but they’re not as easy to find as you might think.

This quick to assemble, and much healthier version of supermarket Pain de Mie is something I have been making for some years now – and this recipe never fails me!  It gives you the same softness and creaminess as any store-bought French Pain de Mie, but with a much fresher taste and much better ingredients!

You don’t even need any special equipment (a pullman pan is optional). Just a few basic pantry staples and an overnight fermentation to build flavor and character. Ready to bake with me? 

What is a Pain de Mie?

“Pain” means bread and “mie” means crumb, in French. This “Bread of the Crumb” title calls attention to the almost-absent crust on this bread, and its particularly tight crumb – which contrasts with the crunchy crusts and airy crumbs you find in most traditional French breads – such as baguettes, boules and rustic loaves.

This bread is sold in every French supermarket and grocery store, sliced and packaged. Think Wonder Bread, just much healthier and much less gummy! If you sneak into the cupboards of any given French kitchen (in any region of France), chances are you will find a package or two of Pain de Mie.

It is also particularly enjoyed by French families because it keeps fresher longer than French-bakery breads, owing to the fat in it from the oil and milk, which other French breads typically lack. It keeps very well inside its package, for up to a week, and freezes well too! 

It is beloved for its mild taste and soft and creamy texture, which makes it very versatile and perfect for breakfast toasts, sandwiches, French Toast, canapés or even soup croutons. Its original squarish shape also makes it ideal for preparing a Croque-Monsieur. 

Ingredients you’ll need for Pain de Mie.

This recipe comes together comes together quite easily, but it does require some planning as the dough needs to slowly ferment in your fridge overnight, to help build flavors and aroma. Here is a detailed look at the ingredients you’ll need for this classic french bread. 

• All-purpose flour – Typical and found in every pantry, all-purpose flour provides the gluten and strength needed for this dough, and stands up well to the overnight fermentation.
• Milk – No water in this dough, unlike in the vast majority of French breads. Make sure you use 2% or whole milk. 
• Instant yeast – I like to use instant yeast for this recipe, quick and easy ! 
• Honey – Honey adds a kiss of sweetness and helps feed the yeast during the overnight fermentation. It also adds a very beautiful aroma while baking. Light or dark honey work both work great. 
• Vegetable Oil – The oil along with the milk provides the fat necessary to keep the crumb soft and moist – for a longer period, as well. You can use an oil labeled as “vegetable oil”, I found that Canola Oil and Flaxseed Oil work well for this recipe too. 
• Salt – A pinch of salt in bread is necessary for flavor.

Frequently Asked Questions

Do you need a stand mixer to knead the Pain de Mie?

You can use a stand mixer if you want, but this isn’t mandatory. I do mine by hand! You simply need to mix all the ingredients until they come together into a rough, sticky dough. And that’s it! This usually takes about one minute, and there is no extra kneading required.

How long does Pain de Mie last?

Pain de Mie lasts up to 1 week, well wrapped in a plastic ziplock bag.

Can you freeze Pain de Mie?

Yes absolutely. Pain de Mie freezes well, for up to 3 months well wrapped in a plastic ziplock bag.

How do you enjoy Pain de Mie?

Pain de mie is super versatile! It’s soft, slightly sweet, and has a fine crumb, making it perfect for:

• Sandwiches. Think classic ham and cheese, tuna salad, or even a decadent croque monsieur.
• Toasts for breakfast. Slathered with butter, jam, or even a drizzle of honey. It crisps up beautifully.
• Grilled cheese.
• French Toasts. Its softness and slight sweetness makes it perfect for French toasts.

Audrey’s baking tips

• As with most French baking, I recommend using a food scale for accurate measurements. 
• Pain de Mie is traditionally baked in a lidded Pullman bread pan. The lid constrains the expansion of the the dough and ensures a tighter crumb and perfect square shape. Because I do not have a Pullman pan, I have always made my Pain de Mie in a regular loaf pan (9″ x 5″ x 3, with no lid). And I am happy to say, although the top has some room to rise and crack, this recipe still produces a tight and creamy crumb, with a paper-thin soft crust.
• If you have a pullman pan, feel free to use it, and if not, you’ll still get great results!
• This recipe is very easy to make, and does not require a stand mixer. Although you can use one if you wish.
• Plan ahead : the dough should be prepared the day before, and be allowed to sit covered, overnight in the fridge. This creates a slow rise, with a lot more flavour!

I hope you’ll enjoy this Pain de Mie Sandwich Bread recipe as much as I do! And if you have any questions, please leave a comment. 

More French Breakfast recipes to try: 

• French Bakery Almond Croissants 
• Classic French Toast (Pain Perdu) 
• Classic French Butter Brioche
• Classic French Crêpes

Pain de Mie Sandwich Bread

Print Recipe

Serves: 1 loaf Prep Time: 1 hour + overnight Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.1/5

( 23 voted )

Ingredients

3 3/4 cups + 1 tbsp (480g) All-Purpose Flour
2 1/4 tsp (7g) instant yeast
1 1/2 tsp (8.5g) salt
1 1/4 cup (305ml) warm milk (whole milk)
1 1/2 tbsp (30ml) honey
2 tbsp (30ml) vegetable oil

Instructions

1. The day before - In a large bowl, using a wooden spoon or your hands, mix all the ingredients together into a ball and knead for just 1 minute. The ball should be soft and slightly sticky, but become smooth as you knead it. Do not over-knead.
2. Ferment the dough - In the same bowl, shape the dough into a ball, cover with plastic wrap and place in the bottom of your fridge overnight, or 8-12 hours.
3. The next morning - Remove the dough from the fridge. Let the dough sit on your countertop, in the bowl for one hour, to drop in temperature and continue fermenting.
4. Punch the air out of the dough, transfer the dough onto a lightly floured working surface, shape it quickly into a loaf and place into your greased loaf pan. Let rise for an additional hour.
5. Preheat the oven to 350°F (180°C) with a rack in the middle. 
6. Optional: Take a lame to the bread. Using a razor or very sharp knife, score the top of your loaf from one end to the other, starting from 1 inch in.
7. Place the loaf in the oven for 20 minutes. After 20 minutes, take a sheet of foil and lightly drape it over the loaf and bake for an additional 20 minutes. This prevents the top from getting too brown. 
8. Removed from oven, let cool on a rack for 20 minutes and remove from the pan. 

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