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  • Crêpe lasagna with goat cheese and Bolognese

    Crêpe lasagna with goat cheese and Bolognese

    Introducing a unique and indulgent twist on a classic Italian favorite - Goat Cheese Bolognese Crêpe Lasagna made with the Gluten-Free Flipcrêpes Buckwheat-Millet crêpe mix. This decadent dish combines layers of savory Bolognese sauce, creamy goat cheese, and delicate crepes made with the finest gluten-free ingredients.
  • Frangipane Crêpes

    Frangipane Crêpes

    Despite its association with fancy pastry chefs, Frangipane is actually one of the simplest and most versatile recipes in a chef's toolkit. This delectable ingredient can be used in numerous ways, beyond just tarts, and it pairs particularly well with fall fruits such as pears, as well as stone fruits like cherries and apricots.
  • La complète on buckwheat galette

    La complète on buckwheat galette

    Definitely on of the most popular galette in France is, La Complète which consist of grated Emmental cheese, a slice of ham, and an egg cooked on top.
  • Goat cheese & Honey Crêpe Samosas

    Goat cheese & Honey Crêpe Samosas

    These crêpe samosas are not only elegant, but also perfect for sharing as appetizers or serving at receptions. With the ability to customize the fillings and flavors of the crêpes, these samosas can even be adapted to include sweet dessert fillings.

    Additionally, feel free to experiment with different toppings. For example, cheeses with bold flavors like blues, Brie de Meaux, or Reblochon can take these crêpe samosas to the next level of deliciousness.

  • Ham and Herb Cheese Crêpe Maki Rolls

    Ham and Herb Cheese Crêpe Maki Rolls

    Ham and cream cheese crêpe maki rolls are a delicious and easy-to-make appetizer that will impress your guests. These rolls are made by filling crêpes with ham and cream cheese, then rolling them up tightly and slicing them into bite-sized pieces. The creamy and savory flavors of the filling pair perfectly with the soft and delicate texture of the crêpes, making for a delightful taste and texture combination. Plus, these rolls are great for sharing and can be served either hot or cold, making them a versatile addition to any party or gathering.
  • French Sweet Froment Crêpes

    French Sweet Froment Crêpes

    Froment is the name the French gave to flour made from soft-wheat. Most flour you will find in your local supermarket contains hard wheat. For those who are proficient for baking or pasta/pizza making, you should be familiar with the soft wheat "00" Italian flour or the French T45, T55 or T65 types. We recommend using Soft wheat flour for making crêpes, as it will make a difference.

    In France, but especially in Brittany, every family has a recipe for crêpes which was passed on from Mamie (grand-mother), or other friends and family. 

  • Traditional Galettes de Sarrasin

    Traditional Galettes de Sarrasin

    The original Galettes de Blé Noir does not contain eggs or milk and are gluten free and vegan.

    Note: if your cast iron pan or Billiq are not well-seasoned, the Galettes may stick. Adding egg(s) to your batter.

    Tip: To decrease the resting time down to 6h max, add 1/2 oz of honey when starting the mixing process. Honey will help with the fermentation process, decreasing the rest time. Do not add too much as it will make the galettes stick to the billiq.

  • Ficelles Picarde (crêpes gratin)

    Ficelles Picarde (crêpes gratin)

    Ficelle picarde is a dish of Picardy, northern France, consisting of a savory crêpe stuffed with Gruyère cheese, mushrooms, and ham.

    Though now considered a classic Picardy dish, its origins appear based in  l'hôtel du Commerce, in Amiens-France, where chef, Marcel Lefèvre, created it in 1950 during a local fair. Some stories also state the dish originated in the era of Louis XIV.

  • Crispy crab crêpe shell

    Crispy crab crêpe shell

    Baking crêpes into various sizes & shapes and use them as a hard edible shell to carry food is a brilliant idea and can be used in all types of settings. 

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