Prune Far
Far is a traditional recipe from Brittany in northwest France. The name comes from the Breton word 'farz' meaning flour. This is the traditional way, with prunes, but you can adapt it according to taste.
Last modified on: October 3rd 2010
Keywords for this recipe:CakeBrittonBrittanyCrêpesPancakeFor 1 far, you will need:
- 1
30 g butter - 2
2 eggs - 3
90 g caster sugar - 4
10 g Vanilla sugar - 5
150 g flour - 6
500 ml milk - 7
200 g dried prunes - Total weight: 1,080 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 25 min. | 45 min. | 1 hour 10 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
Preheat oven to 392°F (200°C).
Melt 30 g butter.
In a bowl beat together 2 eggs, 90 g caster sugar and 10 g Vanilla sugar with a whisk.
Melt 30 g butter.
In a bowl beat together 2 eggs, 90 g caster sugar and 10 g Vanilla sugar with a whisk.
Stage 3 - 5 min.
Pour slowly half of 500 ml milk, beating briskly to get a smooth dough.
Stage 4 - 2 min.
Add melted butter.
Stage 5 - 5 min.
Continue to beat, adding the second half of milk.
Stage 6 - 3 min.
Pour into a mould and scatter over 200 g dried prunes.
Stage 7 - 45 min.
Bake for about 45 minutes.
Stage 8
Check cooking and remove from oven as soon as it is well cooked.
Allow to cool a little before serving either still warm or cold.
Allow to cool a little before serving either still warm or cold.
Stage 9
Possible variations: replace prunes with dried apricots, or apples pieces briefly pan-fred a littlebutter.
Remarks
You will notice that the dough is very liquid, so it shouldn't be made too far in advance otherwise flour could sink to the bottom. Likewise, you should be careful not to let it become lumpy, so beat thoroughly.
If you don't have vanilla sugar, use normal caster sugar.
If you don't have vanilla sugar, use normal caster sugar.
Keeping
Several days in the fridge, covered by a plastic film.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,096 Kcal or 8,776 Kj | 55 gr | 337 gr | 62 gr |
| 105 % | 21 % | 32 % | 9 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 194 Kcal or 812 Kj | 5 gr | 31 gr | 6 gr |
| 10 % | 2 % | 3 % | 1 % |
| Per far | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,096 Kcal or 8,776 Kj | 55 gr | 337 gr | 62 gr |
| 105 % | 21 % | 32 % | 9 % |
How much will it cost?
Source
After Yann Beyer and Sébastien Mével.
This recipe uses (among others)
 | Milk: You can get more informations, or check-out other recipes which use it, for example: Chocolate cream, French custard tart, Ciabatta, Almond tuiles, Household cake (Gâteau de ménage), ... All |
 | Dried prunes: You can check-out other recipes which use it, like for example: Agen prune cake, Stuffed prunes, ... All |
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Sesame fried scampi, Dipping bread with cheese, How to succeed in making sabayon (syllabub), Fillet of salmon meunière, Nanou's tuna tart, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Fresh mint ice-cream, Peach and verbena feuilleté, Macaronade mixture, Basic cake batter - the French way, How to succeed in making sabayon (syllabub), ... All |
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Your 1 comments or questions on this recipe
- I may try this as you suggest with apricots. The new time information is nice added touch, JH. Thanks for sharing:)Posted by louise march 26th 2009 at 11:39 (n° 1)
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