I need a quick french recipe?

Question

Allow no more than 1 1/2 hours of making it.
desserts are best, but anything will work.
easy is good

Answer 1

Apple or Pear Clafoutis (an Easy French Dessert)

8 ounces plain flour
4 ounces sugar
1 teaspoon baking powder
3 eggs
3 tablespoons milk
1 teaspoon vanilla extract
2 1/2 ounces unsalted butter, melted
2 lbs apples or pears, peeled seeded,and chopped

Sift flour, sugar and baking powder into a bowl.
Make a well in the center of mixture and add the eggs, milk and vanilla extract.
Mix in well to form a smooth batter.
Add 4 TBS of the melted butter.
Let batter stand for 30 minutes while preparing the fruit.
Pre-heat the oven to 450° F.
Butter an 8 inch round cake tin.
Stir the fruit into the batter and pour into the tin.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Cool in the tin for 5 minutes, then turn out onto a wire rack.
Serve warm, or cold.

Here is a link with several recipes:
http://frenchfood.about.com/od/frenchdessertrecipes/French_Dessert_Recipes_French_Desserts.htm

Answer 2

Chocolate pot de crème (custard)
Pronounced: poh / duh / krehm / oh / show koh lah
INGREDIENTS:
4 oz. semisweet chocolate
1 cup cream
1 large egg
2 egg yolks (from large size eggs)
1-1/2 Tablespoons dark rum

PREPARATION:
Preheat oven to 350°F. Place a kitchen towel on the bottom of a baking dish that is large enough to hold the 4 ramekins.
1. Place the chocolate and cream in a medium saucepan. Stirring ocassionally over low heat, cook until the chocolate is completely melted.

2. Whisk the egg and egg yolks together. Continue stirring the eggs and gradually, in a thin stream, pour on the hot chocolate mixture.

3. Stir in the rum, the pour through a fine mesh sieve into a 4 cup glass measure.

4. Remove all foam from the top with a spoon.

5. Slowly pour the mixture into the ramekins and again remove all the foam from the top.

6. Place the ramekins in the prepared baking dish. Place the baking dish on the middle rack of the preheated oven and pour in boiling water to come two-thirds up the sides of the ramekins.

7. Set a sheet of foil loosely on top and bake about 20 minutes. A cake tester or point of a thin knife should come out cleanly. Check during the baking time to be sure the water does not boil. If you feel it is coming close to boiling, add a few tablespoons of cold water and reduce the temperature to 325°F.

8. Remove ramekins from the water bath and allow to cool at room temperature.
To serve:
You may serve these custards warm or chilled. Decorate with a bit of flavored whipped cream if desired.

Answer 3

Mousse de Saumon et Câpres
Salmon Mousse with Capers
Prep'Time : 30 minutes
at least 3 hours before serving Cooking time : none Easy Light


Ingredients for 8 people :
- 450 gr [1 lb] salmon fillets
- 5 Tbspoons sour cream
- the juice of 1 lemon
- 1 medium potatoe
- 3+1 teaspoons of capers
- 1 teaspoon of Dijon mustard
- salt & pepper
Splendid recipe because extremely refined though really easy.
Other advantage : you can cook it one day ahead...
Recipe :

1- Cook the potatoe in salted water ; gently fry the salmon fillets in a pan.
2-Take skin & bones off the salmon fillets ; crumble them roughly. Peel the potatoe, crumble it roughly.
3- In an electric mixer with blade, put the salmon, potatoe, cream, lemon juice, mustard, the 3 teaspoons of capers, salt & pepper. Mix the whole for at least 2 minutes. Taste the mixture and adjust seasoning.
4- Pour in a fruitcake mould and leave in the fridge for at least 3 hours. Ideally make it half a day before serving.

Serve in ear dishes, on a bed of lettuce, making "balls" of mousse with a spoon. Sprinkle a few capers on it (left spoonfull).

TRICK : you can replace salmon fillets by canned salmon which still will give you a very good entrée with the most simple recipe (just mix everything)...

Answer 4

cut up some potatoes and put them in a pan with hot oil. just kidding I really am a good cook but I don't know any french recipes. good luck.