Far Normandy-Brittany - Cooking-ez.com

For 1 far, you will need:

1 60 g semi-salted butter
2 120 g flour
3 100 g caster sugar
4 4 Eggs
5 250 g whole milk
6 250 g liquid cream
7 2 tablespoons Calvados (apple liqueur) (optional)
8 4 apples
9 40 g butter
10 50 g caster sugar
11 30 ml Calvados (apple liqueur) (optional)
12 10 g semi-salted butter
13 1 tablespoon caster sugar
14 1 pancake (optional)
Total weight: 1,815 grams

Change these quantities to make: 1 far 2 fars 3 fars

Change measures: Metric

Metric weight Metric volumes

Preparation	Cooking	Start to finish
31 min.	8 min.	39 min.

Step by step recipe

Stage 1 - 5 min.

The far dough

Melt 60 g semi-salted butter over low heat (or in the microwave) and leave to cool.

Stage 2 - 3 min.

Pour 120 g flour and 100 g caster sugar into a bowl and whisk thoroughly (to avoid lumps).

Stage 3 - 3 min.

Add 4 Eggs, and whisk to combine.

Stage 4 - 3 min.

Mix separately 250 g whole milk, 250 g liquid cream and 2 tablespoons Calvados (apple liqueur) (optional).

Pour this mixture into the bowl in a small stream, whisking at the same time...

Stage 5

...until smooth.

Stage 6 - 2 min.

Finish with the melted butter, and whisk one last time to mix well.

Your far dough is now ready, and you can set it aside in the fridge.

Stage 7 - 15 min.

Sautéed apples

Peel 4 apples, cut into 4 or 8 pieces depending on size, then remove the core.

Stage 8 - 3 min.

In a large frying pan over high heat, melt 40 g butter, and when frothy, pour in the apple wedges.

Stage 9 - 5 min.

Brown them on both sides...

Stage 10

...then sprinkle them with 50 g caster sugar and stir to caramelize.

You can also flambé them with 30 ml Calvados (apple liqueur), but this is not essential.

Set aside.

Stage 11

Moulding the far

Preheat your oven to 180°C (360°F).

Butter a springform tin (22 cm or 9 inches in diameter in this case), then pour in 1 tablespoon caster sugar and spread across the bottom of the tin.

Stage 12

Place the crêpe in the bottom of the mold, but if it's very fresh (and therefore very soft) like the one in the photos, prevent it from folding in on itself by securing it to the edges of the mold with clothespins or paper clips.

We do all this mold preparation: butter, sugar and crêpe, to get a discreet but delicious little crunch on the bottom, before the softness of the dough and apples.

Stage 13

Place the apples on the bottom.

Stage 14

Pour the dough into the far, then remove the clothespins if necessary.

Note that the apples, depending on the variety chosen, may wander into the dough, but this is not a problem.

Stage 15

Baking

Bake at 180°C (360°F) for 30 to 40 minutes.

Stage 16

Leave to cool before serving.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,741 Kcal or 15,663 Kj	102 gr	489 gr	294 gr
187 %	39 %	46 %	44 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
206 Kcal or 862 Kj	6 gr	27 gr	16 gr
10 %	2 %	3 %	2 %

Per far
Energetic value	Proteins	Carbohydrates	Fats
3,741 Kcal or 15,663 Kj	102 gr	489 gr	294 gr
187 %	39 %	46 %	44 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Gluten, Egg

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	Whole milk: You can get more informations, or check-out other recipes which use it, for example: Polenta with beetroot tops, Quiche filling mixture, Chocolate and vanilla crème brûlée, Creamy polenta with green asparagus, Pear and chocolate tart with a hint of mint, ... All
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	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Caramelized pear custard tart, French Family Cake, Pavlova, Crème brulée, Plain cake, ... All