French Breakfast

The menu of a typical French breakfast consists of several traditional products:

• eggs in the form of an omelette, eggs or poached;
• toast or toast;
• from drinks coffee and a glass of juice;
• croissants or pancakes for dessert.

Additionally, fruit or vegetables may be present. As you can see, the set of products is rather limited, but nevertheless, such breakfast is a full-fledged meal and energizes for the whole day.

We will share some recipes of the traditional French breakfast with you below.

Classic French omelet with cheese for breakfast

A little non-standard for us method of making an omelet, which turns out very lush and very tender.

Ingredients:

• cheese - 70 g;
• egg - 4 pieces;
• lemon - 1/3;
• salt, spices.

Preparation

We separate eggs and whisk separately. Yolks with salt, lemon juice and spices, and proteins separately, before the formation of foam. Also in yolks we add the grated cheese and after well we mix them, we add fibers. Naturally, we try to carefully mix them, so that the mass remains lush. Oven heat 180 degrees, frying pan is also well warmed, pour into it a mixture and fry for 5 minutes. Then move to the oven, you can also turn on the grill to make a crust. We last 10 minutes and serve with lettuce leaves and toast.

French pancakes Crepe Suzette

Various pastries and desserts from dough occupy a special position in the French cuisine. Their distinctive feature is that they are served most often warm.

Ingredients:

• sugar - 270 g;
• milk - 560 ml;
• egg - 2 pieces;
• flour - 195 g;
• orange - 3 pieces;
• butter - 310 g;
• orange liqueur - 90 ml;
• vanilla;
• salt.

Preparation

We will need all the oil in the melted form. First, prepare the dough: whisk eggs with 50 grams of sugar, add milk and 120 ml of oil, salt and mix. Add flour gradually, because it is different in quality and it's important not to overdo it. In the end, add vanilla and 30 ml of liqueur, mix and remove to brew, at least an hour. In the meantime, with oranges, we will rub the zest, gently to avoid touching the white part, and squeeze 190 ml of juice into a separate container. On a large frying pan pour out the sugar and drip a little water. At low temperatures, we prepare caramel and fill it with juice. To make a sauce out of this liquid, evaporate it by adding a zest. When a little thickens, add the remaining oil, liquor and remove to cool. Pancakes bake as usual, add them with triangles, generously pouring sauce, we serve on the table still warm.