Easy to make Foreign Recipe?!

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what about a French cake from Brittany, if you can read French that is the best ' Far breton' i have ever tasted

Cuisson : 45 min. Pour 8 à 10 personnes : 200 g de farine, 150 g de sucre, 4 gros oeufs, 1 paquet de sucre vanillé, 1/2 litre de lait, 1/2 litre de crème liquide, 100 g de raisins secs, 1 petit verre de rhum.

Préchauffer le four à 392°F.
Mélanger la farine, les sucres et les oeufs un par un.
Verser le lait et la crème peu à peu.
Ajouter les raisins trempés dans le rhum.
Verser la pate dans un plat bien beurré.
Cuire à 392°F pendant 10 min. Puis à 356°F pendant 35 min.

picture at
http://www.ma-ptite-recette.net/recette/…

Crêpes are so easy to make, it's almost criminal! They always turn out consistently and are hard to ruin. The only trick is figuring out the right heat for the pan*. Another wonderful thing about crepes is that people are easily impressed by them. You might consider yourself a "beginner" in the kitchen, but making a crepe dish will always win your friends' respect.

Ingredients
4 eggs
1/4 teaspoon salt
2 cups flour
2 cups milk
1/2 cup melted unsalted butter

Method
Add ingredients in a blender. Blend for 1 minute. Scrap down sides, blend another 20 seconds.

Refrigerate batter for at least 1 hour.

Cook crêpes in a pan at medium – high heat.

*Selecting the right pan to use is important, but you don’t need a crêpe pan or even a non – stick pan. You can use any sauté pan, just make sure the pan is hot enough that a bead of water will dance on its surface. Season the pan with butter before the first crepe, but afterwards there's enough butter in the batter. If the temperature is too hot the batter will splatter as it hits the pan and it the crepes will have an odd "doily" pattern. If the batter seems too thick, add 1 or 2 tablespoons of milk to the batter.

Use about 2 to 3 tablespoons batter per crêpe. Pour into the pan and immediately swirl the pan around so the batter cotes the bottom crêpe size should be about 8 inches]. Cook for about 30 to 45 seconds, flip and cook for only about 10 more seconds.

When done remove from pan and let cool on a rack. Can be stored until ready to serve; may be made one to two days ahead of time, refrigerated, or stacked between sheets of wax paper and sealed in a zipper freezer bag and stored indefinitely.

Hummus

2 cups canned garbanzo beans, drained
1/3 cup tahini
1/4 cup lemon juice
1 teaspoon salt
2 cloves garlic, halved
1 tablespoon olive oil
1 pinch paprika
1 teaspoon minced fresh parsley

Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.
Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.

afghan kebabs!!!!!!!! from the mountain of waziristan freshly made lmao