French + Flour recipes (31)

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Best Crêpes

Recipe by: GERAL1012

Reviews(4)

Go overboard - serve these extremely light and delicious crêpes as dessert with cream and your favourite fruit, preserves, lemon and sugar, or chocolate spread.

Brioche

Recipe by: Linda

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A rich eggy bread, made easier by preparing the dough in the bread machine.

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Buckwheat crêpes stuffed with spinach and ricotta

Recipe by: Brenda Houghton

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A creamy but light filling transforms these nutty-flavoured pancakes, popular in Normandy and Brittany, into a great dish for relaxed entertainment.

Béchamel sauce

Recipe by: Norma MacMillan

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This classic white sauce is used in a wide variety of dishes. Many flavouring ingredients can be added to make a number of different sauces.

Chocolate log

Recipe by: TYRARACHELE

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Bûche de Noël is the French name for a chocolate yule log. This one is a heavenly flourless chocolate cake that's essentially a swiss roll rolled with a luscious chocolate whipped cream. Traditionally, Buche de Noel is decorated with icing sugar to resemble snow on a Yule log.

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Choux pastry

Recipe by: Norma MacMillan

Reviews(1)

This is a basic choux pastry recipe for eclairs or profiteroles. It will make enough for a 20cm (8 inch) choux ring or 5 - 6 choux buns. Follow the individual recipe instructions for methods of use and baking.

Claire's Crêpes

Recipe by: Claire

Reviews(5)

A basic crêpe recipe which you can fill with whatever you like. I cook them nearly every Sunday morning.

Costa's French Market Doughnuts (Beignets)

Recipe by: PREGOCOOK

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We've made this recipe for over 40 years and I promise it won't disappoint!

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Croissants

Recipe by: Kate

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Authentic French croissants.

Crêpes

Recipe by: Sally

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A delicious and simple recipe for brunch or a quick dessert. May be served with butter, sugar, jam or chocolate spread. Enjoy!

Fabulous French Loaves

Recipe by: Liz Langston

Reviews(3)

A homemade French bread that will make 2 loaves. Any leftovers make great garlic bread. Mixing it will give your arm a workout, so use a sturdy spoon!

Fougasse

Recipe by: Connie

Reviews(3)

This recipe for fougasse, the French version of the Italian focaccia bread, is topped with mixed herbs. The flat bread can be slashed to form shapes or the slits can be cut to form a lattice, making the bread easy to pull apart.

Four seasons party pizza

Recipe by: Maggie Pannell

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This tasty pizza includes a variety of toppings to suit every taste. It is lower in fat and salt than ready-made pizzas, yet has just as much flavour. Don't be put off by the long ingredients list, it is easy and fun to make. Serve with a big green salad.

French Baguettes

Recipe by: Judy Taubert

Reviews(2)

This is a heavenly alternative to any shop-bought French stick. Perfect eaten fresh from oven or used to make sandwiches or garlic bread.

French Bread

Recipe by: Jenn Hall

Reviews(2)

This bread has a crisp, crunchy crust and slightly chewy centre.

French fish soup

Recipe by: Maggie Pannell

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Served in true French style, this hearty soup is topped with crisp baguette toasts spread with spicy rouille and a sprinkling of grated Gruyère – perfect for a one-bowl-meal.

French Petits Pains

Recipe by: JOCATLIN

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Simply delicious, easy to make French bread rolls - perfect for a dinner party or family lunch. Dough can be made in mixer, bread maker or by hand. Brush before baking with a glaze of 1 beaten egg white mixed with 1 tablespoon water if desired. You can also top with poppy seeds or sesame seeds.

French toast with onions

Recipe by: Maggie Pannell

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Wedges of French toast topped with caramelised onions, smoked bacon and melting Gruyère make an unusual but utterly delicious starter.

Madeleines

Recipe by: Jenn Hall

Reviews(1)

This classic recipe for Madeleines couldn't be more delicious, or easier to make.

Onion family soup with Gruyère croûtes

Recipe by: Maggie Pannell

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The secret of this rich, warming soup lies in the slow cooking of the onions and leeks, in just a little butter and oil, until lightly caramelised. Thinly sliced potatoes add extra carbohydrate and help to thicken the stock. Complemented by crunchy cheese and walnut-topped croûtes, it makes a satisfying lunch or supper dish.

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