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  • 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.
  • 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. 

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