Madeleines.

Makes 36.

• 1/4 pound (1 stick) unsalted butter
• 4 eggs
• 1/4 teaspoon salt
• 2/3 cup sugar
• 1 teaspoon vanilla
• 1 cup sifted flour

1. Preheat oven to 375 degrees. Butter and flour Madeleine pans carefully.
2. Melt butter and let it cool.
3. Beat eggs, salt, and sugar together until thick, about 8 minutes. Add vanilla. Fold in flour, rapidly but gently. Fold in butter gently, but make sure it does not settle to bottom. Quickly spoon mixture into Madeleine pans. Bake until golden, about 10 minutes. Remove from pans. Cool on racks.

crêpes

crêpes

250 g buckwheat flour (regular white flour works, too)
2 eggs
water
salt
200 ml milk (more if the dough is not runny enough)
some butter for the crêpes pan (use cast iron, not non-stick)

mix flour, eggs, salt and about 200 ml of water to make a fairly runny dough, then add the milk. let this dough rest in the fridge for 2 hours. now go for it. you should need about one tablespoon of dough for one crêpe.

délicieux!

kids favorite - nutella:

my favorite - sugar: