Traditional creamy cretons

    (14)
    3 hours

    Cretons are a traditional French Canadian pork spread, similar to a pate, that's usually served on toast for breakfast. Here is a classic version that's creamy, not too greasy and easy to spread.


    1 person made this

    Ingredients
    Serves: 6 

    • 900g lean minced pork
    • 2 onions, finely chopped
    • 2 cloves garlic, finely chopped
    • 500ml water
    • freshly ground black pepper
    • 40g quick cooking oats
    • 1 tablespoon salt, or to taste
    • 1/2 teaspoon ground allspice
    • 250ml milk

    Method
    Prep:15min  ›  Cook:2hr  ›  Extra time:45min cooling  ›  Ready in:3hr 

    1. Combine pork, onions, garlic, water and pepper in a saucepan. Cook on low heat for 1 hour, stirring frequently.
    2. Add quick cooking oats, salt, allspice and milk. Cook for another hour, stirring frequently.
    3. Let cool slightly before mixing with an electric mixer, at medium speed for 1 minute, or until it reaches the desired consistency.
    4. Refrigerate or freeze in small portions.

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    Reviews & ratings
    Average global rating:
    (14)

    Reviews in English (1)

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    Cretons are one of my favorite childhood foods! I'm French Canadian and was blessed growing up trying many different cretons from my mom, grandmothers and aunts, all tweaked just slightly with their own spin. I'm always excited to try new variations. This is a pretty basic and standard recipe. While I normally prefer more seasonings, it sets up nicely and is perfect for spreading on toast, my favorite way to eat it with some yellow mustard. That said, WOW this is salty! I erred on the side of caution when I saw 1 TABLESPOON of salt and used 2 teaspoons instead. It was still way too salty for my tastes, and I put salt on everything! I would highly recommend starting out with 1 teaspoon and adjusting up from there if needed. Most recipes I've made would have you just put all the ingredients in the pot at the beginning, without having to add some in after an hour's cooking, but I did stick with the directions.  -  14 Apr 2017  (Review from Allrecipes US | Canada)

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