Couscous salad with corn and zucchiniThis is a recent addition to my cookbook. I was looking for more meatless dishes. This one is especially good in summer, when you can get fresh corn. This salad is served at room temperature so it is easily made ahead.Crème anglaiseThis is not a destination, it is the trip....meaning it is a component to several dessert recipesCrème CaramelThis is also known as Flan in Spain and other countries, it is a staple.
A good dish to make if you have lots of eggs and extra yolks (after making meringue for example).
It is one of the first recipes I learnt to make, when I first started to cook.Crème pâtissière (Pastry cream)This is another staple in pastry making, it is what you fill éclairs and mille feuilles and choux à la crème with. This is a traditional recipe, I know some people use cornstarch...I don't.CrêpesThese are not pancakes, these are thin crêpes also known as crêpes dentelle (lace crepes).
I use them for everything from crêpes Suzette to savoury confections. Crêpes can be served as is, with maple syrup, or filled with fruit and covered with either ice cream or any number of sauces. They can also be used in savoury dishes and filled with vegetable (like asparagus) or seafood (like crab) and covered with a sauce (like béchamel). The possibilities are endless. Feel free to add flavourings such as orange zest or fresh herbs in your batter according to what dish they will be used for.Crêpes SuzetteThis illustrious dessert consists of an orange-butter sauce in which crêpes are warmed, then doused with Grand Marnier (or other orange liqueur) and ignited to flaming glory. It is prepared in a chafing dish using the basic crêpe recipe.