Green Juice and Tomettes (tomettes, and not tomates!)
It's a rainy day in Bandol, a perfect morning for some pancrêpes. Instead, Jean-Marc and I are drinking green juice (this time with fennel–and it's dill-like leaves–bergamot lemon, ginger, pomme, and celery). We'll definitely have pancakes this weekend! Read on… Meantime, put your pancake tips here in the comments and we'll keep them in mind for the next batch!
pâte (pat)
- batter (mix), pastry; dough
- base (for pizza)pasta
- play dough
- pulp (wood)
la pâte à crêpe = pancake batter
la pâte à modeler = playdough
la pâte à pain = bread dough
Expression: vivre comme un coq en pâte = to relax and enjoy life, to be very pleased with one's living circumstances, to be in clover
Audio File Listen to Jean-Marc pronounce the words, above, and the sentence, below: Download MP3 or Wav file
Quels sont les ingrédients pour la pâte à pancakes?
What are the ingredients in pancake batter?
A DAY IN A FRENCH LIFE… by Kristin Espinasse
"Would you like me to go to the store and get ingredients for pancakes?" Jean-Marc is standing at the door to our room, a best-husband smile on his face.
Pancakes? What a complicated undertaking that was for this quiet and cozy morning. Why couldn't my husband just grab a couple cups of coffee and return to bed?
Well, if he wanted pancakes, he didn't have to go all the way to town.
"But we already have all the ingredients here," I point out. The informative tone of my voice tells Jean-Marc he might have first looked for the flour!
"What's the recette for pancakes, then?"
"But why don't you just make crêpes?" I suggest, not wanting to get all involved in the process of baking. Jean-Marc is an expert at crêpes. Why did he need to complicate things?
"Because I want pancakes! How much flour does it take?"
I sit up in our cozy bed. So much for a do-nothing Sunday morning. Jean-Marc would need a recipe, and for that he'd need me to get up and start searching for a cookbook.
…Then again, there was that Jamie Oliver recipe, the easy-to-remember one. I liked the one-two-three quality about it, like the fool-proof yogurt cake… only which number corresponded to which ingredient? How many cups of flour? Was it 2 eggs? And one of what? All these thoughts made me begin to grumble.
Jean-Marc's patience was thinning, too. "It's a simple question, no need to pass by Australia, South Africa, and Chile to answer it!
He always says that when becoming defensive! But it is HE who has complicated things by involving me in the first place!
"YOU are the one who's gone all the way to Chile by leaving the kitchen and coming this far to make your pancakes!
Harrumph! Throwing the covers aside, I follow the globe-trotter into the kitchen.
***
Standing beside Jean-Marc and the kitchen comptoir, I'm in pyjamas, he's wearing a raincoat. We are looking into a large mixing bowl, wondering whether or not to double the recipe. Suddenly, I am very hungry.
"Double-le," Jean-Marc decides.
As soon as we begin, I notice my husband's casual approach to cooking.
"But you didn't measure a full cup that time!"
"Don't worry. Ça ira."
Doubtful, I hand over the poudre chimique.
"What are you doing with the baking powder?!" Instead of dumping it in the center of the farine, in the "well", or trou, Jean-Marc is shaking it, ever so daintily, across the top of the flour.
"Just dump it! There, in the center!"
Rather than rush him through the egg and butter stage, I quickly crack and measure them myself.
"Je suis désolée, it's just that I don't have a lot of patience for these things… and I can't help but want to control things."
"Oh, si! Yes you have patience," Jean-Marc says, sweetly, stirring the pâte.
"Don't over stir…," I smile. "…just enough to wet the flour!"
***
I watch our 15-year-old daughter eat breakfast. "They're a cross between pancakes and crêpes," she notes, admiring the "starburst" pattern, as well (a happy accident. Our old sauteuse it so scraped up that the batter formed little jagged edges all around. Sun cakes!)
"Do you like them?"
"Beaucoup."
"It was your Dad's idea. Wasn't that sweet?"
'Mmmhmm.Where'd he get the recipe?"
"Oh… in Chile!"
***
To comment, click here. Looking forward to more pancakes this weekend… or maybe tomorrow morning! Any tips? For buttermilk pancakes, have you tried the replacement (one TB of vinegar? Does it really work?). What types of flour do you use? Bacon grease or vegetable oil in the pan? And pancakes sans gluten?
French Vocabulary
(click on the highlighted words to view the entries)
une recette = recipe
une crêpe = thin pancake
double-le = double it
ça ira = it'll do
la poudre chimique = baking powder
la farine = flour
je suis désolé(e) = I'm sorry
La Bonne Cuisine de Madame Saint-Ange: The Original Companion for French Home Cooking. Order your copy here.
Father and daughter playing cards, over the relaxing weekend. See the grape-cluster above Jackie? That is one of the gifts Caroline made. Click to enlarge the photo. Click here to comment.
Photo of a cabanon taken in Tulette. Marie-Françoise was here yesterday. Touring our new stomping grounds, she said, "come see…" She delicately lowered the branch of an almond tree, quizzing us about what we could see…. BUDS! Could it be that springtime is around the corner? And buds in your neighborhood?
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Spabbygirl, Hope you see this message, as I missed yours the first time around. That is a wonderful cause. Bonne continuation with the protection of these soulful buildings!
Spabbygirl, Hope you see this message, as I missed yours the first time around. That is a wonderful cause. Bonne continuation with the protection of these soulful buildings!
Maybe heretical, but I agree with Joie in Carmel — use the pancake mix from a box. All you have to add (usually) is water. Easy as cake, perfect every time. And I understand these mixes are now available in France.
Maybe heretical, but I agree with Joie in Carmel — use the pancake mix from a box. All you have to add (usually) is water. Easy as cake, perfect every time. And I understand these mixes are now available in France.
Janet and Joie, I will consider it… the pancakes were indeed flat… I do have an address…:
http://www.myamericanmarket.com/fr
Janet and Joie, I will consider it… the pancakes were indeed flat… I do have an address…:
http://www.myamericanmarket.com/fr
Salut Kristin,
I’ll have to try Dave’s suggestion. It sound interesting.. We’ve substituted with a carbonated soft drink like 7-up or Sprite and that makes a light, fluffy pancake.
Weather here in Phoenix has finally warmed up after a cold snap in early January. It’s been in the mid 70’s the last week which is great for walking.
Salut Kristin,
I’ll have to try Dave’s suggestion. It sound interesting.. We’ve substituted with a carbonated soft drink like 7-up or Sprite and that makes a light, fluffy pancake.
Weather here in Phoenix has finally warmed up after a cold snap in early January. It’s been in the mid 70’s the last week which is great for walking.
Herm, good to hear you are out walking, after surgery. Hiking again soon, too?
Herm, good to hear you are out walking, after surgery. Hiking again soon, too?
I imagine you’ve already used up the Real New England Maple Syrup we brought on our visit a little over a year ago. Tant pis. I remember you said how much your children like maple syrup. Although I hope that THAT syrup isn’t the one involving the story with the ants!!! xoN
I imagine you’ve already used up the Real New England Maple Syrup we brought on our visit a little over a year ago. Tant pis. I remember you said how much your children like maple syrup. Although I hope that THAT syrup isn’t the one involving the story with the ants!!! xoN
Many of the flowers were in bud, but we had snow last Friday, and that set the buds back a bit. My friend had daffodils reaady to bloom too. We have had a very mild winter so far, but it isn’t over yet despite the flowers thinking it is.
Pancakes are tedious but a box to me doesn’t save anything and doesn’t taste as good.
I like the photo of Tulette having spent eleven days there last year, thanks to our boite de papillon.
Many of the flowers were in bud, but we had snow last Friday, and that set the buds back a bit. My friend had daffodils reaady to bloom too. We have had a very mild winter so far, but it isn’t over yet despite the flowers thinking it is.
Pancakes are tedious but a box to me doesn’t save anything and doesn’t taste as good.
I like the photo of Tulette having spent eleven days there last year, thanks to our boite de papillon.
Before my son and his family moved to Belgium, my grandaughter and i made pancakes together every weekend, so this story gave me a moment to relive those giggles. Sweet. It’s true, a little vanilla makes a huge difference. sometimes i also add cinnamon and/or a touch of fresh nutmeg. Sunflower seeds (or any other nut)add a nice crunch. but the best ingredient of all is a smiling moon face across the table from you eating them. 🙂
Before my son and his family moved to Belgium, my grandaughter and i made pancakes together every weekend, so this story gave me a moment to relive those giggles. Sweet. It’s true, a little vanilla makes a huge difference. sometimes i also add cinnamon and/or a touch of fresh nutmeg. Sunflower seeds (or any other nut)add a nice crunch. but the best ingredient of all is a smiling moon face across the table from you eating them. 🙂
Voici et voila! The answer to the remainder of your winter pancake desires! This recipe from King Arthur’s Flour
http://www.kingarthurflour.com/recipes/homemade-whole-grain-pancake-mix-recipe
is WHOLE GRAIN (good for you!) and makes 10 cups of DRY MIX. This dry mix can be stored and used in 1 cup increments, added to the liquid ingredients shown on the recipe, for a FAST & time-saving pancake-fixin’ good time. J-M can have his pancakes, Kristi can remain warm beneath the covers, waiting til he brings her breakfast in bed! Tra la, tra la…am I a genius OR WHAT, (Write the recipe on a card & tape it tothe lid of the dry mix container.)
Voici et voila! The answer to the remainder of your winter pancake desires! This recipe from King Arthur’s Flour
http://www.kingarthurflour.com/recipes/homemade-whole-grain-pancake-mix-recipe
is WHOLE GRAIN (good for you!) and makes 10 cups of DRY MIX. This dry mix can be stored and used in 1 cup increments, added to the liquid ingredients shown on the recipe, for a FAST & time-saving pancake-fixin’ good time. J-M can have his pancakes, Kristi can remain warm beneath the covers, waiting til he brings her breakfast in bed! Tra la, tra la…am I a genius OR WHAT, (Write the recipe on a card & tape it tothe lid of the dry mix container.)
Pat, MDR (or LOL!) I will check it out… and then look forward to sleeping in on Sunday. (I do not sleep, but linger there, reading and dreaming!)
Gwyn, lovely scene you describe, with the smiling moon face.
Nancy L, that maple syrup didnt last long — though we enjoyed every precious drop. Next, my friend Ellen brought a bottle… this one is safe from the ants (as long as the person, here, who did not put the lid back on has learned a lesson!)
Kris, Tedious is the word I was looking for! Also, boite à papillon??
Pat, MDR (or LOL!) I will check it out… and then look forward to sleeping in on Sunday. (I do not sleep, but linger there, reading and dreaming!)
Gwyn, lovely scene you describe, with the smiling moon face.
Nancy L, that maple syrup didnt last long — though we enjoyed every precious drop. Next, my friend Ellen brought a bottle… this one is safe from the ants (as long as the person, here, who did not put the lid back on has learned a lesson!)
Kris, Tedious is the word I was looking for! Also, boite à papillon??
Here is my “almost instant” pancake recipe (make it a little thicker for waffles) — no packaged mix for me!
1 egg, whisked into a medium bowl,
2 tablespoons melted butter, or Canola oil, whisked into the egg,
small pinch of salt,
1 teaspoon baking soda,
2 teaspoons baking powder, whisk into egg mixture,
1/2 cup plain, full-fat yogurt,
1/2 cup water (mixed into yogurt to make 1 cup, mix into egg mixture, and
1 cup all-purpose flour, mix lightly (there will be some lumps).
Cook in a seasoned pan.
Use less water (1/4 cup) if you want to make waffles, and increase butter/oil to 1/4 cup (butter waffle iron for first one). Recipe can easily be doubled.
If making in US, use 1 cup buttermilk instead of yogurt/water mixture.
It takes about 5 minutes to make, tastes wonderful and which is why I always ask people, why go to a mix?!!!
Add bananas to the pancakes in the pan, after you first turn them, or add blueberries, blackberries, raspberries, etc. to the batter.
Enjoy!
Oh, Maple Syrup needs to be stored in the refrigerator or it will mold!
Here is my “almost instant” pancake recipe (make it a little thicker for waffles) — no packaged mix for me!
1 egg, whisked into a medium bowl,
2 tablespoons melted butter, or Canola oil, whisked into the egg,
small pinch of salt,
1 teaspoon baking soda,
2 teaspoons baking powder, whisk into egg mixture,
1/2 cup plain, full-fat yogurt,
1/2 cup water (mixed into yogurt to make 1 cup, mix into egg mixture, and
1 cup all-purpose flour, mix lightly (there will be some lumps).
Cook in a seasoned pan.
Use less water (1/4 cup) if you want to make waffles, and increase butter/oil to 1/4 cup (butter waffle iron for first one). Recipe can easily be doubled.
If making in US, use 1 cup buttermilk instead of yogurt/water mixture.
It takes about 5 minutes to make, tastes wonderful and which is why I always ask people, why go to a mix?!!!
Add bananas to the pancakes in the pan, after you first turn them, or add blueberries, blackberries, raspberries, etc. to the batter.
Enjoy!
Oh, Maple Syrup needs to be stored in the refrigerator or it will mold!
Here in Kauai we have the most wonderful “Apple bananas” .. small little bananas with a distinctive hint of apple in the taste. They are wonderful! And, of course, there are the magnificent macadamian nuts. These two items cooked inside the pancake, covered with butter and fresh coconut syrup….Heaven!
Here in Kauai we have the most wonderful “Apple bananas” .. small little bananas with a distinctive hint of apple in the taste. They are wonderful! And, of course, there are the magnificent macadamian nuts. These two items cooked inside the pancake, covered with butter and fresh coconut syrup….Heaven!
I make my pancakes to be both delicious and healthy. To accomplish this, use a multigrain mix without hydrogenated oils. Use canola oil that is non-GMO. Add in real vanilla extract and organic cinnamon to make them more rich and cake-like (cinnamon has anti-bacterial properties). For omega-3 fatty acids, add a handful of flax seeds. To increase protein and fiber, add some nuts (pecans or almond slivers are my favorite). Fruit, such as berries or diced apples, always improves the pancakes. Finally, go with real maple syrup. It tastes wonderful and has lots of minerals (and no high-fructose corn syrup). Bon appetit!
I make my pancakes to be both delicious and healthy. To accomplish this, use a multigrain mix without hydrogenated oils. Use canola oil that is non-GMO. Add in real vanilla extract and organic cinnamon to make them more rich and cake-like (cinnamon has anti-bacterial properties). For omega-3 fatty acids, add a handful of flax seeds. To increase protein and fiber, add some nuts (pecans or almond slivers are my favorite). Fruit, such as berries or diced apples, always improves the pancakes. Finally, go with real maple syrup. It tastes wonderful and has lots of minerals (and no high-fructose corn syrup). Bon appetit!
Caroline, good to see an under-5-minute recipe! And thanks for the maple syrup warning–had no idea!
Bill, heavenly ingredients from a heavenly island!
Stacy, healthy pancakes all the way. Worth the time and effort. OK, no boxed mix for me.
Caroline, good to see an under-5-minute recipe! And thanks for the maple syrup warning–had no idea!
Bill, heavenly ingredients from a heavenly island!
Stacy, healthy pancakes all the way. Worth the time and effort. OK, no boxed mix for me.
I am English. What we call pancakes are the same as French Crepes so I suppose as you are American your pancakes are something different , maybe griddle scones? Growing up in the 50’s— and probably into the 90’s at least– pancakes were only served on Shrove Tuesday , at tea time, , usually with lemon juice and sugar, maybe with golden syrup or jam for the little ones, maple syrup was unheard of here back then. This would only be after the ritual of “tossing” the pancakes high into the air. Traditionalists would ,of course, have raced on the village green, flipping their pancakes as they went. I remember watching American TV as a kid and being amazed at the sheer wealth and luxury that existed in the U.S. where children would get pancakes for Breakfast!
I am English. What we call pancakes are the same as French Crepes so I suppose as you are American your pancakes are something different , maybe griddle scones? Growing up in the 50’s— and probably into the 90’s at least– pancakes were only served on Shrove Tuesday , at tea time, , usually with lemon juice and sugar, maybe with golden syrup or jam for the little ones, maple syrup was unheard of here back then. This would only be after the ritual of “tossing” the pancakes high into the air. Traditionalists would ,of course, have raced on the village green, flipping their pancakes as they went. I remember watching American TV as a kid and being amazed at the sheer wealth and luxury that existed in the U.S. where children would get pancakes for Breakfast!
Our dear Kristi,
Today’s post is at THE top of your wonderful ones! Not only did you leave me filled with smiles, (and with a huge desire for pancakes,) but once again you have given us a terrific example to ponder: it’s called compromise! AKA “Husbands In The Kitchen”!(LOL)
I our 48 years of marriage, one of our most heated recette ‘repartees’ was over the co-creation of tomato hollandaise. (as you might imagine, there are definitely two sides to this episode). Long story short, it was on the brink of becoming dueling spoons,saved only in the end by a silken sauce(AND the realization that happy ending CAN be reached,even by two different routes to get there)(after all,who can guess what’s in the other person’s head?)
THANK YOU! Most especially for your gifted writing and beautiful pictures.We are so privileged to be in your extended FWAD family!!!
Love, Natalia XO
Our dear Kristi,
Today’s post is at THE top of your wonderful ones! Not only did you leave me filled with smiles, (and with a huge desire for pancakes,) but once again you have given us a terrific example to ponder: it’s called compromise! AKA “Husbands In The Kitchen”!(LOL)
I our 48 years of marriage, one of our most heated recette ‘repartees’ was over the co-creation of tomato hollandaise. (as you might imagine, there are definitely two sides to this episode). Long story short, it was on the brink of becoming dueling spoons,saved only in the end by a silken sauce(AND the realization that happy ending CAN be reached,even by two different routes to get there)(after all,who can guess what’s in the other person’s head?)
THANK YOU! Most especially for your gifted writing and beautiful pictures.We are so privileged to be in your extended FWAD family!!!
Love, Natalia XO
I’m so impressed that your French husband actually used baking soda. My French husband thinks it’s another American invention of a chemical product that will ultimately kill us. He refuses to use it so I sneak it in when necessary. I’ve never really fully mastered the use of levure (yeast). It does sound a bit like a morning around our house…me wanting to stay in bed and my husband wanting me to get up and eat/make breakfast. Cynthia
I’m so impressed that your French husband actually used baking soda. My French husband thinks it’s another American invention of a chemical product that will ultimately kill us. He refuses to use it so I sneak it in when necessary. I’ve never really fully mastered the use of levure (yeast). It does sound a bit like a morning around our house…me wanting to stay in bed and my husband wanting me to get up and eat/make breakfast. Cynthia
OLE’S SWEDISH HOTCAKES
(This recipe serves four. Best when mixed the night before and kept in refrigerator overnight.)
1 cup flour — 1 teaspoon sugar — 1/4 teaspoon salt — 1 teaspoon baking powder Mix the above ingredients together.
1 1/2 cup milk & 1/2 cup half-and-half Combine with above ingredients.
3 eggs Separate whites from yolks and beat whites until stiff. Beat yolks and add to batter. Then fold in whites of eggs.
Add 3/4 cube (6 tablespoons) butter, melted. Stir in gently.
OLE’S SWEDISH HOTCAKES
(This recipe serves four. Best when mixed the night before and kept in refrigerator overnight.)
1 cup flour — 1 teaspoon sugar — 1/4 teaspoon salt — 1 teaspoon baking powder Mix the above ingredients together.
1 1/2 cup milk & 1/2 cup half-and-half Combine with above ingredients.
3 eggs Separate whites from yolks and beat whites until stiff. Beat yolks and add to batter. Then fold in whites of eggs.
Add 3/4 cube (6 tablespoons) butter, melted. Stir in gently.
It’s a funny story, you described it so well, chère Kristin. JM saying “It’s a simple question, no need to pass by Australia, South Africa, and Chile to answer it!” made me chuckle. Perhaps my Francophile siblings and I were influenced by the French, when growing up; we used to say something …sarcastic like that, very often.
Have you ever heard of “Bonne pâte” pour une personne gentille? Pâte dentifrice = tootpaste, and “mettre la main à la pâte” = participer
It’s a funny story, you described it so well, chère Kristin. JM saying “It’s a simple question, no need to pass by Australia, South Africa, and Chile to answer it!” made me chuckle. Perhaps my Francophile siblings and I were influenced by the French, when growing up; we used to say something …sarcastic like that, very often.
Have you ever heard of “Bonne pâte” pour une personne gentille? Pâte dentifrice = tootpaste, and “mettre la main à la pâte” = participer
Chère Kristi, je ne parlerai pas de crêpes mais de cette magnifique photo du père et de sa fille devant la cheminée. C’est une photo que j’adore ! Ils ont l’air si heureux et amusés!
Et j’aime beaucoup aussi la grappe de raisins avec les bouchons sur ton mur. Ton salon a l’air très accueillant….
Bisou de Sutton
Chère Kristi, je ne parlerai pas de crêpes mais de cette magnifique photo du père et de sa fille devant la cheminée. C’est une photo que j’adore ! Ils ont l’air si heureux et amusés!
Et j’aime beaucoup aussi la grappe de raisins avec les bouchons sur ton mur. Ton salon a l’air très accueillant….
Bisou de Sutton
Lovely post. Something so homey about pancakes. My dad made them on weekends and sometimes made little Micky Mouse heads.
I like cornmeal pancakes best of all. But last weekend at the Farmer’s Market we bought some blue cornmeal and Oh, they make great pancakes. Can you get blue cornmeal in France, or will you have to wait until you come back to Arizona?
Tips: If you must get boxed mix, get whole grain or buckwheat mix.
Always let the batter stand at least 5 minutes before baking
The first pancakes off the griddle (or skillet) will NEVER be as good as the later ones.
Warm the oven to 250 and put the pancakes on the rack directly, as they come off the griddle. Then everyone can eat at the same time and all pancakes are hot.
Lovely post. Something so homey about pancakes. My dad made them on weekends and sometimes made little Micky Mouse heads.
I like cornmeal pancakes best of all. But last weekend at the Farmer’s Market we bought some blue cornmeal and Oh, they make great pancakes. Can you get blue cornmeal in France, or will you have to wait until you come back to Arizona?
Tips: If you must get boxed mix, get whole grain or buckwheat mix.
Always let the batter stand at least 5 minutes before baking
The first pancakes off the griddle (or skillet) will NEVER be as good as the later ones.
Warm the oven to 250 and put the pancakes on the rack directly, as they come off the griddle. Then everyone can eat at the same time and all pancakes are hot.
Hi, Kristin. YOu are a real trooper, getting out of bed to make the pancakes when all you wanted to do was stay under the covers! 🙂 I’ve used yogurt thinned with water as a buttermilk substitute. REMEMBER when using b’milk, or yogurt in your baking (not just pancakes) to use about half a tsp. of baking SODA in addition to the baking powder. This will counteract the slightly tart-sour flavor that the buttermilk imparts.
Hi, Kristin. YOu are a real trooper, getting out of bed to make the pancakes when all you wanted to do was stay under the covers! 🙂 I’ve used yogurt thinned with water as a buttermilk substitute. REMEMBER when using b’milk, or yogurt in your baking (not just pancakes) to use about half a tsp. of baking SODA in addition to the baking powder. This will counteract the slightly tart-sour flavor that the buttermilk imparts.
My mother-in-law gave me a great present, her recipe for waffles (or pancakes). Like Anne, the big secret is separating the eggs and whipping the whites till they peak, and folding them in very gently at the very end, – makes the waffles light as air. I also use real buttermilk, oil, egg yolks. Periodically, I mix up the dry ingredients and put them in a ziplock baggie so I have a few batches ready to go any time – just add the eggs, milk, & oil – and it’s ready for a relatively quick breakfast – or dinner, as we love waffles/pancakes with hot maple syrup on a cold or rainy night for dinner! I can send the recipe if you like. As always, I enjoyed your story and your pics! My husband has his hip replacement surgery tomorrow – so if any prayers are lying around, we’d be glad to receive them! (I’ll really need them once he comes home – he has a cow bell all ready to summon me! ha ha)
My mother-in-law gave me a great present, her recipe for waffles (or pancakes). Like Anne, the big secret is separating the eggs and whipping the whites till they peak, and folding them in very gently at the very end, – makes the waffles light as air. I also use real buttermilk, oil, egg yolks. Periodically, I mix up the dry ingredients and put them in a ziplock baggie so I have a few batches ready to go any time – just add the eggs, milk, & oil – and it’s ready for a relatively quick breakfast – or dinner, as we love waffles/pancakes with hot maple syrup on a cold or rainy night for dinner! I can send the recipe if you like. As always, I enjoyed your story and your pics! My husband has his hip replacement surgery tomorrow – so if any prayers are lying around, we’d be glad to receive them! (I’ll really need them once he comes home – he has a cow bell all ready to summon me! ha ha)
Kristin,
Would love to hear Jean-Marc’s recipe for crepes. We have a local restaurant that is great for breakfast, and the lemon ricotta pancakes are the best, topped with fresh lemon zest – delicious. Best pancakes I have ever had.
Kristin,
Would love to hear Jean-Marc’s recipe for crepes. We have a local restaurant that is great for breakfast, and the lemon ricotta pancakes are the best, topped with fresh lemon zest – delicious. Best pancakes I have ever had.
Judi, would love the recipe, and thinking of you–prayers to your husband. Please send an update.
Millie, thanks for mentioning belle pâte — reminds me of when Braise was a pilou and visitors would coo: cest une pâte !
Claudette, so pleased to read your response to the father-daughter photo.
Natalia, I love it when you share your own experiences; always smile picturing the scene xoxo
Jan, Swedish pancakes, yum! Thanks for this addition to our pancake house, here in the comments
Judi, would love the recipe, and thinking of you–prayers to your husband. Please send an update.
Millie, thanks for mentioning belle pâte — reminds me of when Braise was a pilou and visitors would coo: cest une pâte !
Claudette, so pleased to read your response to the father-daughter photo.
Natalia, I love it when you share your own experiences; always smile picturing the scene xoxo
Jan, Swedish pancakes, yum! Thanks for this addition to our pancake house, here in the comments