- Dish type
This is a truly delicious traditional French dessert which uses buckwheat flour, prunes, raisins and cinnamon. It's basically like a baked custard with dried fruit but it is delicious and has that rich, dense texture. You can use plain flour instead of buckwheat, if you prefer.
9 people made this
- 250g buckwheat flour
- 250g salted butter
- 1.5 litre full fat milk
- 3 eggs
- 50g caster sugar
- 200ml single cream
- pinch salt
- handful prunes and raisins
- pinch ground cinnamon (optional)
MethodPrep:15min ›Cook:40min ›Ready in:55min
- Preheat the oven to 180 C / Gas 4. In a pot, bring the milk to the boil. Add the butter, and allow it to melt.
- Mix the flour, sugar and eggs with some of the milk in a bowl then add to the remaining boiling milk. Mix well. Add the cream and salt to the saucepan, stirring constantly for about ten minutes. Stir in the prunes and raisins (as much as you want) and cinnamon if using.
- Pour the mixture into a large baking dish. Use a fork to draw lines on the top of the batter. Bake for about 40 minutes. A knife inserted in the middle should come out clean, if not then bake for a few more minutes until it has a nice golden crust.
- Enjoy it while it is still warm!
Reviews & ratingsAverage global rating:(2)
Combining aspects of “Armor” the landscape of the sea and “Argoat” the landscape of woodlands, Breton gastronomy has over the years benefited from all the riches offered by the natural environment. Great travellers, the Bretons also enhanced their traditional cuisine by using spices and products brought back from the four corners of the globe.
Breton cuisine is characterised by its simplicity and the quality of products used.
Salted butter is a vital ingredient in Breton
cuisine, notably in the traditional patisserie,
the Breton Gateaux. Breton butter,salted with sea salt evokes the rich Breton pasturelands.
Crepes and “galettes”[buckwheat pancakes]
Typical Breton specialities,crepes and galettes
come in a wide variety of tastes and textures, depending on the regions. The main difference resides in the composition of the batter. The galette is prepared using buckwheat. These are savoury pancakes garnished with ham, cheese and mushrooms. Crepes are prepared using wheat flour and are sweet. They are usually washed down with cider or a special type of milk (“lait Ribot”).
The Breton Far and Kouign-amann
The Breton Far is a flan based on eggs and milk. Available in many versions, the Farz Forn
remains the most well known. For example, rum or plum liqueur can be added to the batter. Cinnamon and vanilla may be used to lend a hint of exoticism to this homely pudding. From an originalrecipe of Douarnenez, Kouign-amann
means “Butter Cake”. It is made from risen dough, with the incorporation of salted butter, using the same method as for flaky pastry. The quality of the salted butter and the time the dough is allowed to rest are vital elements in the successful preparation of this Gateau.
Thanks to its extensive coastline and the multitude of fishing ports, Brittany reaps the harvest of the sea. Shellfish are the flagship of Breton cuisine. Many varieties live on the beach strands, such as razor shells, “palourdes” and “praires” (types of clam), cockles, whelks, ormers, prawns and shrimps. Mussels are cultivated on special hurdles, known as “bouchots”, together with varieties of oyster, depending on the region. In deeper waters Coquille Saint-Jacques, langoustines and lobsters are caught. Brittany is also home to a variety of edible crabs, such as the so called “sleepy” crab, the green crab, the velvet and the spider crab.
The Breton coast teems with hundreds of species of fish. During fish auctions at ports there may be sardines, pollack, mackerel, bass, angler fish, sole, place, ling, hake, skate, conger eel, turbot, bream, wrasse, whiting…And the Breton rivers contain many fresh water fish such as salmon,trout or the carnivorous species
After picking, the apples are stored in canvas bags, sorted and piled up according to the variety, sweet or bitter. Cider can be sparkling, traditional, dry or sweet. The cider of Cornouaille was the first product from Brittany to be awarded “Appellation d’Origine Contrôlée” status, taking into account criteria such as the number of hours of sunshine, the rainfall, the altitude etc. The regions of Fouesnant, Hennebont, or Val de Rance and others also produce good quality cider.
The brewing tradition in Brittany goes back to the XVII century. Thanks to renewed interest from young brewers, small scale production of artisan beers has survived. The best known Breton brands are Coreff de Morlaix, Lancelot, the buckwheat beer Telenn Du and the wheat beer
The Breton name for mead. This liqueur is known as “chemillard” in Gallic regions and “chouchen” in Brittany. An alcoholic drink based on honey and water with the addition of yeast, mead ferments rapidly but acquires its flavour slowly.
This liqueur aperitif is made by combining sweet cider at the start of its fermentation with apple brandy, in the proportions 2/3 to 1/3. Pommeau lives up to the promise of its golden hue: a flowery flavour with the sweetness of apples and warmth of the sun.
Breton seafood platter
The authentic Breton seafood platter. A Breton seafood platter must contain at least three types of crustaceans and three of shellfish. However, the composition varies depending on the season, and the life cycle of the crustaceans and shellfish. Frequently it comprises crabs, various types of oysters and clams, whelks, shrimps and prawns…served on a bed of seaweed. Restaurants signatories to the “La charte du plateau de fruits de mer frais Bretons”
(Breton seafood platter charter) guarantee the freshness and variety of their products.
Buckwheat Breton Cookies ” Mullingar”
Buckwheat Breton Cookies with Basque cider
When I am looking for a bit of inspiration, especially for a recipe, I like to go for a stroll it could be a walk in the forest, a spin in my car, you get the idea. Yesterday, I decided to drive to Mullingar, I needed to go for a haircut, and get some Buckwheat flour. I drove the back roads, through the vast turf plains of the midlands, barren and stripped to the bone in a less romantic way that one might be used to, but it gave me a colour to start my story…
The barren bogland near Multyfarnham Bog stripped to the bone – Co. Westmeath
I got to the famous Westmeath town well under an hour, got my haircut, just the way I like it, with as little small talk as possible. I found a little barber shop, across the road from the statue of famous Irish singer Joe Dolan, Mullingar born, a sweet and great entertainer who really reflected the kind mentality the people of the town have. A girl who was about my age, with a soft Eastern European accent, started to skillfully work on the little hair I have left I was listening to the gentle “snap-snap” of her scissors. All was quiet and I started to drift in a more peaceful state, while shades of brown and grey fell on the black blouse that was wrapped around my neck. For some reasons, I thought about buckwheat again. I couldn’t help to reminisce that both our cultures – no matter how far apart they may be – enjoy this ancient grain, maybe because of some ancestors we might have in common? “Man, I have to snap out of this!” I thought. I needed to do something sweet, that’s it. I paid the €10, left my usual tip, and went for a walk around town, drawn by the amazing cathedral in the heart of the city…
Mullingar Cathedral Mullingar Cathedral
On the way home, I thought about Mullingar “The left handed mill” ( An Muileann gCearr), there goes the flour I thought of its people, who I always find very friendly, quirky in the nicest sense of the term I love the fact that they are very proud of their town, they seem faithful to the multitude of little and bigger businesses it harbours, cafés, great boutique shops, a fantastic fishmonger who cares, a couple of cool book shops and that nerdy girl, with an unexpected tattoo on her wrist a friendly health food store where I can get my lentils, beans, flours and spices ( I cook organic as much as I can), and a famous independent wine store outside the town… Pride, and independence, I have always liked that… This recipe is for you Mullingar, as you have inspired me again…
River God Gargoyle
You’ll need: (all organic but the butter)
- 200g of buckwheat flour
- 100g of butter in small cubes
- A pinch of Breton sea salt
- 3 egg yolks ( +1 for glazing)
- A tbsp of baking powder ( organic corn extract)
- 100g of caster sugar
- A handful of Westmeath organic Kilbeggan oat flakes
- A handful of organic raisins
Put the buckwheat flour, salt, sugar and baking powder together in a large bowl add the cubed butter from cold.
First, butter and flour… etc
Rub the flour mix and the butter vigorously between your hands until you obtain a sandy like texture this might take a few minutes, between 5 and 10, but it will be worth it…
Sand like texture…
Add the three egg yolks, and mix well with a spatula first, then with your hand…
Add the egg yolks…
Add the oat flakes and raisins knead well until you get an homogenised dough ball. Cover with film, and let it rest in the fridge for 20 minutes. Flour your working area, and start rolling the pastry. Cut little rings (or not so little, it is up to you) and place them on a floured baking tray.
Add the oat flakes and the raisins… Ready for the egg wash…
Beat an extra full egg, and brush the little cookies…
Egg wash and in the oven it goes…
Bake at 200c for 15 to 20 minutes don’t go too far, you don’t want them too dry….
Cookies are cooked…
A customer of mind from County Westmeath gave me some Basque cider last Christmas, and I decided to serve my cookies with it. I must say, it worked quite well, but a cup of tea or coffee will do just as nice.
Basque Cider… Buckwheat Breton cookies “Mullingar”, with Basque cider… Buckwheat Breton Cookies with Basque cider
Buckwheat Far Breton recipe - Recipes
Far Breton From Brittany
Share Our Adventure Travel Stories
What's Cooking in Provence?
Sample this delicious volume of articles for a charcuterie of inspiration around Provencal tastes, wine and dessert. Sit at the chefs' table, bring your friends and indulge your tastebuds in a French culinary extravaganza.
Delphine the owner of Crêpes, Cidre et Companie, in Aix en Provence, is a lovely blend of Spanish roots and a childhood spent in northern France. Her Bretonaise heritage is recreated daily in the tiny kitchen at 23, rue de la Cépède in Aix. Her crêpes and galettes (savoury crêpes) are made with love, and she does not skimp on ingredients – lots of butter, whole milk and eggs. You can read more about her crêpes here.
Delphine serves some other traditional treats from her hearth. There are usually (if not sold out) delicious, buttery cookies and sometimes if you are very lucky a slice of her traditional Far Breton. This dessert from Brittany is a tasty delight somewhere between a flan and a pudding. A Far Breton is similar to a Clafoutis or a Fiadone from Corsica. The key ingredient, much like for perfect crêpe batter is flour.
Far is the word for flour in Brittany. With origins as a savoury dish made with buckwheat flour, Far Breton was traditionally served with roasts in the 18th century. As tastes changed and refined products became readily available the recipe evolved into the sweet dessert that is enjoyed today.
Breton Buckwheat Galette Complète with Ham, Comté Cheese and Egg
Whilst eating a melted cheese and ham monster of a galette a few weeks back it struck me this was possibly the nearest thing to a cheese toasty I had devoured in years.
It then may not surprise you that Buckwheat galettes are one of my favourite discoveries from recent years. Not just in Paris, but because they are also a street food stalwart here in London. I’m always thrilled when a galette van pops up at an outdoor market or feast because ladies and gentlemen – there isn’t always an abundance of gluten free or vaguely healthy street food eats. My favourite galettes in London are by Suzette Crêperie who trade at my local Brockley Market. Making these at home is not quite the same as from a stall given the lack of crepe hot plate in my kitchen but this is a fairly good half way house for when galette cravings strike and a street food market is no where to be seen!
Galettes hail from the Brittany region of France, and like bread were historically a very basic food item. I find it really interesting that so many cultures beyond the UK have a version of flatbread as part of their peasantry cuisine, and that many of them are naturally gluten free such as socca in South France or Injera from Eritrea! Oi – Great Britian, where is ours?
Buckwheat Galette Complète – ham, Comté cheese and egg
The recipe for the traditional galette couldn’t be simpler – just buckwheat flour, water and salt. I initially came to the quantities in my own recipe by using this recipe as a guide, then needing to add more water for a looser consistency. However I quickly discovered without a crepe hot plate and just a large frying pan the simple version was a bit difficult to work with so I eventually opted to add an egg into the batter for its binding properties – I’m not the first to have unauthentically done this! Either way you will probably end up chucking away the first galette so don’t get disheartened.
As for fillings there is so much you can add. Any combination of cheese, ham, egg or will, or something far more elaborate with goats cheese and other vegetables. I opted for some honey roast ham, French Comté cheese, spinach and an egg too of course – more filling and it photographs better with lots of colour.
Kig Ha Farz, Breton stew with Buckwheat dumplings
For the black Farz
2 cups (250g) buckwheat flour
15cl sour cream
¼ cup butter (65g) (1/2 stick)
For the white farz
2 cups (250g) white flour
¼ cup (55 g) sugar
2 tbsp (30g) butter
For the Pot-au-Feu
1 garlic clove
2 bay leaves
3 sprigs of thyme
3 lbs pork sausages
3 lbs mixed meats (ie. pork shoulder, pork belly, corned beef)
½ head of cabbage
For the lipig
1 ½ tbsp (40g) salted butter
Fill half of a big stew pot (or Dutch-oven) with water. Throw the mixed meats in it (with the exeption of the sausages). Peel the onion, and poke it with the cloves. Throw the onion, garlic, bay leaves and thyme in the water. Cover, bring to a boil and simmer for 1 hour.
Meanwhile, prepare the farz.
For the black farz – Melt the butter in a small sauce pan. In a large bowl, whisk together the buckwheat flour, eggs, sour cream and melted butter. Slowly add in the milk while whisking, until you get a smooth, thick but “liquidy” batter. Pour the batter in the farz bag (or dish towel placed in a bowl), tie it up loosely (as the farz will swell up while cooking).
For the white farz - Melt the butter in a small sauce pan. In a large bowl, whisk together the white flour, sugar, eggs, sour cream and melted butter. Slowly add in the milk while whisking, until you get a smooth, thick “liquidy” batter. Pour the batter into a second farz bag (or another dish towel placed in a bowl), tie it up loosely (as the white farz will also swell up while cooking).
Place both farz bags and the pork sausage in the simmering broth and cook for two hours.
After the 2 hours, peel the carrots, remove the green parts from the leeks, cut the cabbage in large wedges and place in the simmering broth for 45 minutes.
While you wait, prepare the lipig – Peel and finely mince the shallots, and let them melt in a small sauce pan, over medium heat, with the butter and two ladles of hot broth. Stir once and a while, until you get a thick, creamy consistency.
To serve, remove the farz bags from the broth. Cut the white farz into slices, and crumble the black farz into tiny dumplings. Remove the meats and veggies from the broth, and serve with the lipig.
This is a pretty good recipe. I didn't mind the flavor of the brown butter, which definitely comes through. The only change I made was to strain the batter before chilling it, as it initially came out really lumpy no matter how much I whisked.
I grew up in a house where my mother cooked good French food nightly, often crepes. I'm a professional chef and I too make crepes all the time, but I tried this recipe tonight and wish I hadn't. I've had buckwheat crepes in France and at good French restaurants in the US, and they've never been this dull or heavy. Even adding additional liquid did nothing to make the recipe better. Tomorrow's our anniversary, and I wanted to prep the crepes for the dinner I'll be making. Now I'm glad I did, so I have time to make another batch of crepes with my usual recipe.
I made this last night, using soy milk and with half the butter called for. Came out perfectly and is part of our regular dinner "rotation". I filled the crepes with gruyere and a mix of sauteed mushrooms, onion, garlic and spinach. The buckwheat gives a wonderfully earthy flavor. We plan to try a sweet version next time with fruit.
Great recipe, I found it too thick but don't be afraid to add more milk it won't screw up the recipe. I saute leeks and mushrooms, a little heavy cream, grated gruyere before folding, it was very nice. I made extra crepes with the left over batter. After letting them cool completely, I piled them up with a sheet of foil in between each one of them, they freeze very nicely. I warm them up in a toaster oven with foil on top to protect from drying out. I had lunch done in no time.
Good recipe, although I found the taste of butter to be slightly too strong. I made them with whole wheat pastry flour, and stone ground buckwheat flour, and served them with molasses for a hearty breakfast. And despite being a bit dense (which is to be expected), if you spread the batter in the pan with your spoon/ladle using swirling motions, you can get them pretty thin.
These crepes are heartier than those made with white flour, but they still have a tender delicate quality. The buckwheat makes them a bit sturdier and they beg to be filled with flavorful tidbits of things. I recently wrapped up some roasted turkey bacon with a dab of homemade apricot jam and cut them in half for a pot-luck brunch. Regarding the batter being too thick, I solved that problem right away by turning down the heat a little more toward medium. I used an 8-inch crepe pan and swirled the batter around. they were ready to be flipped quickly and are very easy to work with being a bit sturdier than crepes made with delicate white flour. They also keep nicely for a few days in the fridge with or without plastic wrap between them.
I love the earthy taste of these crepes. I didn't have any problem with the batter being too thick, and I used a french crepe pan. I usually put a very finely sliced piece or two of ham and a sprinkle of whatever cheese is handy cheddar, provolone, gruyere all work very well. Then they can be folded in half, and folded again, or just rolled. And we like them with a bit of warm molasses for a terrific breakfast!
My rating is contingent upon modifying the recipe! The batter was far too thick to produce a good crépe. Adding at least an eighth of a cup of water (be unafraid to use a little more if you know what consistency such a batter should have)produced a better Breton-style crépe. Also, let the batter stand longer, Jacques and Julia recommend at least 2 hours and I agree. The batter was even better the next day when we used the leftovers for lunch.
Very good taste and texture. Cut salt to 1/4 tsp and use whole milk. And don't overbeat batter (tough crepes). Perfect filled with classic ham and cheese. Or try our favourite - wild mushrooms, gruyere and a drizzle of truffle oil!
America’s Test Kitchen Galettes Completes (Ep 2108)
WHY THIS RECIPE WORKS: In Brittany, France, crepes are made with buckwheat flour. Because buckwheat flour is gluten-free, the pancakes can easily turn out brittle and inflexible. Using a combination of buckwheat flour and gluten-forming all-purpose flour produced crepes that were pliable yet resilient. Increasing the salt and butter rounded out the bitter edge of the buckwheat, so the crepes were nutty, rich, and well seasoned. For a classic Breton dish, we paired the buckwheat crepes with salty ham, nutty Gruyère cheese, and a runny egg. Assembling four filled crepes on a rimmed baking sheet and baking them in a hot oven streamlined the usual approach of cooking them individually on the stovetop.
½ teaspoon vegetable oil
¾ cup (3⅜ ounces) buckwheat flour
¼ cup (1¼ ounces) all-purpose flour
½ teaspoon table salt
2 cups milk
3 large eggs
4 tablespoons salted butter, melted and cooled
4 thin slices deli ham (2 ounces)
5½ ounces Gruyère cheese, shredded (1⅓ cups)
4 large eggs
1 tablespoon salted butter, melted
4 teaspoons chopped fresh chives
- FOR THE CREPES: Adjust oven rack to middle position and heat oven to 450 degrees. Heat oil in 12-inch nonstick skillet over low heat for at least 5 minutes.
- While skillet heats, whisk buckwheat flour, all-purpose flour, and salt together in medium bowl. In second bowl, whisk together milk and eggs. Add half of milk mixture to flour mixture and whisk until smooth. Add melted butter and whisk until incorporated. Whisk in remaining milk mixture until smooth.
- Using paper towel, wipe out skillet, leaving thin film of oil on bottom and sides. Increase heat to medium and let skillet heat for 1 minute. Test heat of skillet by placing 1 teaspoon batter in center and cooking for 20 seconds. If mini crepe is golden brown on bottom, skillet is properly heated if it is too light or too dark, adjust heat accordingly and retest.
- Lift skillet off heat and pour ⅓ cup batter into far side of skillet swirl gently in clockwise direction until batter evenly covers bottom of skillet. Return skillet to heat and cook crepe, without moving it, until surface is dry and crepe starts to brown at edges, loosening crepe from sides of skillet with rubber spatula, about 35 seconds. Gently slide spatula underneath edge of crepe, grasp edge with your fingertips, and flip crepe. Cook until second side is lightly spotted, about 20 seconds. Transfer crepe to wire rack. Return skillet to heat for 10 seconds before repeating with remaining batter. As crepes are done, stack on rack.
- FOR THE FILLING: Line rimmed baking sheet with parchment paper and spray with vegetable oil spray. Arrange 4 crepes spotty side down on prepared sheet (they will hang over edge). (Reserve remaining crepes for another use.) Working with 1 crepe at a time, place 1 slice of ham in center of crepe, followed by ⅓ cup Gruyère, covering ham evenly. Make small well in center of cheese. Crack 1 egg into well. Fold in 4 sides, pressing to adhere.
- Brush crepe edges with melted butter and transfer sheet to oven. Bake until egg whites are uniformly set and yolks have filmed over but are still runny, 8 to 10 minutes. Using thin metal spatula, transfer each crepe to plate and sprinkle with 1 teaspoon chives. Serve immediately.
Photo Credit: Carl Tremblay
Update: Man Suspected Of Shooting Trooper Is Charged
Updated: 6/11/21 – 12:48 P.M. VESTAL, NY (WSKG) — New York State Police investigators took a man suspected of shooting a state trooper into custody Thursday afternoon. He has been charged with attempted murder in the first degree.
New York Legislature Adjourns, Leaves Unfinished Business
ALBANY, NY (WSKG) - The 2021 legislative session concluded in the early hours of Friday morning, with a number of measures left unresolved. Senate Leader Andrea Stewart-Cousins, speaking on the Senate floor Thursday evening as the session drew to a close, indicated the legislature’ s business is done for the year.
New York’s Legislative Session Draws To A Quieter Close
ALBANY, NY (WSKG) - New York’s legislative session wrapped up late Thursday, without the usual frenzy of hallways crowded with lobbyists and protesters and few last minute backroom deals. For the second year in a row, the New York State Capitol has been off limits to visitors, and Gov. Andrew Cuomo, facing multiple scandals, is largely isolated from the negotiations.
Southwest Airlines Flies Out Of Syracuse This Fall: ‘This Is A Game Changer’
SYRACUSE, NY (WRVO) - Southwest Airlines, one of the largest low-cost carriers, will begin flying out of Syracuse’s Hancock International Airport with nonstop service to Baltimore, a first for the airport, and Orlando starting in November. Local leaders hailed it as a victory, years in the making.
PA GOP Proposes Major Election Overhaul, Including Stricter Voter ID And In-Person Early Voting
PA SPOTLIGHT - Pennsylvania Republicans proposed a sweeping overhaul of the state’s election system Thursday, with lawmakers in the state House calling for stricter voter identification requirements, in-person early voting, signature verification of mail ballots, and other major changes. CLICK HERE.
WSKG connects you to local and global news and the arts online, on the radio, and on TV. NPR and PBS affiliate.
The Cooking Ninja
A few days ago, Michèle, my mother-in-law found herself with a litre of fresh cow's milk still sitting in the fridge untouched. She needed to use this litre up fast as she had another 2 litre bottles of fresh one waiting for her at the nearby farm. We had the option to do the usual delicious rice pudding (riz au lait) or Caramel Custard (oeufs au lait) or Microwave Semolina Milk Pudding. In the end, we decided to try a new dessert called Far Forn or Far Aux Pruneaux - a very popular and traditional dessert from Brittany, France.
Far means Flour in Breton. Far Breton or Breton Far, a recipe originated from Brittany, is widely appreciated by the young and old in France. It exists in different varieties according to the particular localities and families, however the most famous of them all is Far Aux Pruneaux or Prunes Far. It is a flan based on eggs and milk, like a dense pudding similar to a Clafoutis. The original "Farz Fourn" (oven baked far, in Breton) recipe dates back to the 18 th century, was a savoury flan made with buckwheat flour or wheat flour cooked in the oven, served with traditional French meat dishes. Over the years, the traditional Far evolves into a sweet flan and remains one of the best loved family dessert in France.
I'm pleased to contribute this recipe to this month's Sugar High Friday's theme "The Test of Time - Desserts over a century old" host by In My Box.
Far Aux Pruneaux (Far Breton)
- 130 g fresh or dried prunes (pruneaux) or dried raisins
- 250 g plain flour
- 170 g sugar
- 4 eggs
- 750 ml milk
- salted butter
- vanilla essence
- Preheat oven at 180°C (350°F - gas mark 4).
- In a big bowl, mix flour, sugar and a pinch of salt together.
- Using a wooden spoon or a whisk, stir in the eggs and vanilla delicately with the flour mixture until you get a smooth batter.
- Stir in the milk little bit by little bit at first to avoid any lump forming. Once it is quite liquid, stir in the rest of the milk.
- Well butter a baking mold or gratin dish, spread the prunes or raisins on it, then pour in the batter.
- Bake it for about 45 minutes to 1 h 10 minutes (depending on the size of your baking tray) or until a toothpick comes out clean.
- Serve it lukewarm or cold.
Delicious . this recipe is just the way it's supposed to be: solid and compact like the ones you buy at the bakery, with the right balance of vanilla and dried prunes. It's pretty filling, the way this classic is meant to be. I like my Far cold.
If you find yourself out of vanilla essence, it's ok. The flan still tastes about as good and as fragrant without it.
If you aren't a fan of dried prunes nor raisins, you can try adding some other dried or fresh fruits. or just make a plain Far - still taste as delicious simple and plain.
Yum, looks divine. This is a dessert that I have yet to try.
Oh my, I've just made on of these as well. Great minds and all that. I haven't posted mine yet. It was so delicious. Yours looks great.
MMMMMMM. I love it. It looks wonderfull. Well done!!
Oh YUM. This is one of my favorite desserts in the world, but I never knew its origins or history (nor had a tested and true recipe to try and make it myself at home)! The savoury version with buckwheat flour is also incredibly intriguing, I shall have to track down a recipe for that as well.
Thank you so much for a terrific Sugar High Friday entry! The history, step-by-step photography, and the recipe itself are all fantastic! Check back to my blog on March 27th to see the whole round-up.
Wow, this looks marvellous! Exactly what my man would love to eat Thanks for sharing such wonderful recipe again Cooking Ninja.
Thanks for commenting on my blog! This looks really wonderful -- I love flan and anything flan related -- I would love to get a forkful of this!!
That looks awesome, you know so much about French Cuisine.
oh,I like this dessert, is the first time I hear of it but I will try it. Easy, filling and not too "unhealthy"!!
Wow, your Far Breton looks amazing! It reminds me of my grandmother's
Just gorgeous! I have so wanted to make a Far for so long, so would you mind if I borrowed your recipe? It looks easy and great!
@LCOM: oh, you got to try it. It's delicious.
@KJ: Thanks. Will check out yours once you post yours.
@Scrumptious: I didn't either until I check it out.
@HN: This is will sure make him happy and remind him of France.
@ChefBliss: Me too. I love flan.
@Heidi Leon: Hope you will like it.
@French Cooking for Dummies: Thanks.
@Jamie: Sure. Go ahead.
It can also be made with a pastry base like a British egg custard. I live in Brittany and was given my first one by a French neighbour. This one did have the crust and so do the ones sold in bakers. Trouble is they don't always destone the prunes.
I just found this recipe while searching online for a bit of info on Far Breton, since I just made one myself. However, I'm *really* surprised that you do not heat the milk. that makes for a much more rounded Far, and is - as far as I know - the 'real' way of making this dish.
I've been looking for this recipe since moving to France 3 years ago. At last I can make it myself. Thank you so much .
This comment is for "Radiogourmet" How do you know that heating the milk makes for a much more rounded Far. Did you make one to compare if using cold milk was such a faux pas.
Why do you feel it was so necessary for you to correct the recipe and try and come out like you know better. you are really annoying.
My son and I were wandering around out the front of Notre Dam, on our 'big' trip to Paris. They were holding a fair out the front and giving out samples of local produce from all over france. Once we tasted the Far Breton, we were sold! We managed to elbow our way into a small stand where the lovely ladies were selling FB's as fast as they could cook them. I bought one, and it remains one of our best memories of the trip, oh, the smell of that warm cake while we sat on the bus on our way home. It has been my mission ever since, to perfect the recipe. I will try this one and report back! Thankyou!!
Lovely to get the recipe - I'm 66 and still expanding the repertoire. Next will try Kuoing Aman, another Breton delight. That will certainly expand our waistlines, though!
Hello! I have just attempted your recipe as it sounded so good but I am afraid that it really hasn't worked for me! Is the quantity of milk correct? I have just looked up some other Far recipes and found the proportion of milk to be a lot less!
Gateau Breton requires just a few ingredients– egg yolks, margarine, flour, and sugar. It is essentially named after the region of France it is from i.e. Brittany.
Actually, it is a far better dessert than a cake so thick and firm and brilliant yellow from yolks and margarine.
The Gateau Breton gives you a delightful opportunity to encounter the exceptional nutty taste of buckwheat.
Read the recipe below and treat yourself with the glorious Gateau Breton because you deserve it!
Buckwheat is amongst the healthiest foods. The following are some prominent health benefits of it.
- Good for your cardiovascular system
- Controls blood sugar levels
- Helps prevent gallstones
Has as many nutrients as a fruit/vegetable
How to Make Gateau Breton
- Take a bowl, and add sugar, buckwheat flour, and baking powder together. Blend well.
- Pull out egg yolks from the eggs and put aside one of them to flavor the cake with before baking.
- Build a well in the middle of the flour/sugar mixture. Include egg yolks and mix thoroughly using a wooden spoon. Next, knead the dough with fingers until crumbly.
- Cut and add the butter into the dough until evenly spread.
- Grease a spring-form baking pan/tin with butter and spread the dough into it. Brush the top of the cake with the egg yolk set apart earlier and then, slit through the top of the cake with a fork several times in each direction to create a diamond/rhombus pattern.
- Bake in the oven (180 degrees C or 360 degrees F) for nearly 45 minutes.
- Let the cake stand and cool in the pan/tin for about ten minutes before serving.
It is thought that Gateau Breton used to be baked by the spouses of laborers and anglers as a delightful treat for their husbands when returning home from hard days and evenings of work in the fields or adrift.
It's served in little cuboids or rhomb-formed (diamond-shaped) chomps. The combo of this cake and a glass of milk or a cup of coffee is loved by many.