Far breton
Flan breton épais et moelleux aux pruneaux, doré au four.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Soak the prunes
Put the prunes in a small bowl with the rum or tea and leave them for 30 minutes to plump up while you make the batter.
- 200 g pitted prunes
- 3 tbsp rum or tea
✅ C'est prêt quand : prunes look plumped and softened
Make the batter
Mix the flour, sugar and salt in a large bowl, then whisk in the eggs one at a time until smooth and thick. Slowly whisk in the milk, melted butter and vanilla until the batter is smooth and runny, like crepe batter.
- 125 g flour
- 100 g sugar
- 1 pinch salt
- 4 eggs
- 750 ml milk
- 40 g melted butter
- 1 tsp vanilla extract
✅ C'est prêt quand : batter is smooth, lump-free and pourable like crepe batter
Heat the dish
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fill the dish
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Bake hot
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Lower the oven and finish baking
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cool and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Soak the prunes
Put the prunes in a small bowl with the rum or tea and leave them for 30 minutes to plump up while you make the batter.
- 200 g pitted prunes
- 3 tbsp rum or tea
✅ C'est prêt quand : prunes look plumped and softened
Make the batter
Mix the flour, sugar and salt in a large bowl, then whisk in the eggs one at a time until smooth and thick. Slowly whisk in the milk, melted butter and vanilla until the batter is smooth and runny, like crepe batter.
- 125 g flour
- 100 g sugar
- 1 pinch salt
- 4 eggs
- 750 ml milk
- 40 g melted butter
- 1 tsp vanilla extract
✅ C'est prêt quand : batter is smooth, lump-free and pourable like crepe batter
Heat the dish
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fill the dish
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Bake hot
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Lower the oven and finish baking
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cool and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Far comes from the Latin far, an old word for spelt and other grains. For centuries it was a plain, savoury porridge-like pudding of flour and milk, cooked for whole families and often served with meat.
In the 18th and 19th centuries it became sweet, and Breton sailors returning from trading voyages are said to have brought back the prunes that now define it.
⭐ Why It's Famous
It is the taste of a Breton grandmother's kitchen: cheap, filling, and impossible to stop eating once it's cut.
💡 Fun Fact
In Brittany, a far without prunes is perfectly normal; some families make it with raisins, or apples, or nothing at all.
Brittany (Finistère)
48.39°N, -4.49°W
Recettes similaires
Comments (0)
No comments yet. Be the first to share your thoughts!