#frenchcooking

You can make thin, delicate crepes with this French Crepes Recipe. You can fill them with a variety of sweet or savory things. Perfect for a variety of tasty meals or desserts.

Ingredients: 1 cup all-purpose flour. 2 eggs. 1 1/2 cups milk. 2 tablespoons melted butter. 1/4 teaspoon salt. 2 tablespoons sugar for sweet crepes. 1/2 teaspoon vanilla extract for sweet crepes. Fillings of your choice e.g., Nutella, strawberries, ham, cheese, etc..

Instructions: Get a big bowl and mix the flour, eggs, milk, melted butter, salt, and sugar if you want to make sweet crepes together. Use an electric mixer to make a smooth batter. If you want to make sweet crepes, add the vanilla extract and mix it in with a whisk. Put a crepe pan or nonstick skillet on medium heat and lightly grease it with oil or butter. Swirl a little batter around in the pan to make it spread out evenly and make a thin crepe. It's done when the edges start to lift and the bottom turns a light golden color. With a spatula, flip the crepe over and cook for an extra one to two minutes on the other side until it's also lightly golden. Take the cooked crepe out of the pan and set it aside. Do the same thing again with the rest of the batter. You can fill the crepes with sweet or savory things after they are all done cooking. You can either fold the crepes in half or roll them up. Serve them hot. Enjoy your tasty French crepes that you made yourself!

Prep Time: 10 minutes

Cook Time: 20 minutes

🥚  Reverse Scrambled Eggs

I made scrambled eggs BACKWARDS and now I can never go back 😭

Start with a cold pan. No, really. The French have been doing this forever and we've been doing it wrong.

💡 Why This Works

Cold-start scrambled eggs cook slowly and gently, forming large, custardy, luxurious curds instead of rubbery chunks. It takes 5 extra minutes and tastes like a 5-star hotel breakfast.

🛒 What You'll Need

3 large eggs

1 tbsp cold butter (cut into small cubes)

2 tbsp creme fraiche or cream cheese

Salt & white pepper

Fresh chives to finish

👨‍🍳 How To Do It

Crack eggs directly into a COLD non-stick pan. Add butter cubes. Do NOT turn on heat yet.

Turn heat to LOW. Begin stirring slowly with a rubber spatula.

Keep stirring continuously, moving eggs off the heat every 30 seconds.

When large, soft, glossy curds form (about 4-5 min), kill the heat.

Stir in creme fraiche, season, and serve immediately on toast.

#️⃣ Hashtags

Classic French Bouillabaisse is a traditional seafood stew originating from Marseille. It is rich in flavor, combining various types of fish and shellfish with aromatic vegetables and fragrant saffron-infused broth.

Ingredients: 1 lb mixed firm fish fillets such as cod, halibut, or sea bass, cut into 2-inch pieces. 1 lb mixed shellfish such as mussels, clams, and shrimp, cleaned. 1/4 cup extra virgin olive oil. 1 onion, chopped. 2 cloves garlic, minced. 1 fennel bulb, sliced. 1 leek, sliced. 1 carrot, sliced. 1 red bell pepper, chopped. 1 can 14.5 oz diced tomatoes. 4 cups fish or seafood stock. 1/2 cup white wine. 2 bay leaves. 1 teaspoon saffron threads. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Fennel, leek, carrot, bell pepper, and onion should all be added. For about 8 to 10 minutes, or until the vegetables are soft, cook. Add the white wine, bay leaves, saffron, diced tomatoes, and fish or seafood stock. Bring to a low boil. It will take 5 minutes after you add the fish fillets. After you add the shellfish, cook for another 5 to 7 minutes, or until the fish is fully cooked and the shellfish have opened. Add pepper and salt to taste. Serve hot with chopped parsley on top.

Prep Time: 20 minutes

Cook Time: 25 minutes