2 Must-Try French Recipes to Make at Home

Simple blends of rich, organic flavors are used in French cuisine to create remarkable, worldwide famous dishes. Indeed, French cuisine...

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S imple blends of rich, organic flavors are used in French cuisine to create remarkable, worldwide famous dishes. Indeed, French cuisine is just so well-liked all around the globe that it was introduced to UNESCO's ranking of intangible heritage throughout 2010.

For so many individuals, cheese and wine are their first introduction to French cuisine. There're plenty of delectable pairings to select from, from Burgundy and brie to Chardonnay and camembert. Further than the cheeseboard, though, there is a whole realm of French food to discover. Here are the best french recipes to try at home and bring the enchantment of the amazing French cuisine within your kitchen.

French Crepes

Who doesn’t love crepes? This recipe will leave you wanting more. 


  • two eggs
  • 2 tablespoons melted butter 
  • 1/2 teaspoon of sugar
  • 1/2 cups all purpose flour
  • 1/2 cup of milk
  • a quarter cup of water
  • 1/2 teaspoon vanilla extract, 
  • 1/2 teaspoon vanilla extract, 
  • 1 cup of heavy cream (whipped)
  • 2 to 4 tablespoons icing sugar
  • fresh strawberries sliced 
  • Half teaspoon of vanilla extract


  • Except for the flour, combine all of the components in a mixing bowl. Add your flour, little by little, stirring until the flour is completely incorporated.
  • Allow 10 to 15 minutes for crepes batter to rest. Before you use it, give the batter another short stir.
  • Melt unsalted butter in a nonstick 6-inch skillet over a medium heat. Drop about 2 to 3 teaspoons of mixture into your pan and tilt the skillet sideways to encourage the mixture to spread evenly.
  • Cook it for 30 secs on each side before carefully loosening the sides with a broad spatula. The crepes are prepared to be turned when it starts lifting. If your crepes don't rise up easily, wait 10 - 15 secs before trying again. Lift your crepes  gently out of your skillet, then flip it back into the skillet and cook for yet another 10 - 15 secs on the other end; set aside to cool.
  • Just beat the whipping cream using a hand mixer until the soft peaks form for the mixture. After that, mix in the icing sugar and vanilla. 
  • Spoon a dollop of crème onto every crepe, then top with cut berries and fold it up like a wrap.

CoqAu Vin

This is a french classic that you’ll fell in love with


  • 3 pound skin on and bone-in chicken thighs and legs
  • salt to taste
  • black pepper, freshly ground
  • 6 bacon strips, sliced into 1 inch pieces
  • 8 lb. baby bellas, cut 
  • 8 lb. peeled onions
  • 1 big peeled and sliced carrot 
  • 1 big peeled and sliced carrot 
  • 1 tablespoon of tomato paste
  • 2 tablespoons flour (all-purpose)
  • red wine, 2 cups
  • 1 tablespoon. brady 
  • 1 cup chicken broth
  • Thyme, small bunch
  • 3 tablespoons butter
  • Parsley, freshly cut, to serve


  • Preheat your oven to 350 degrees Fahrenheit. Season the chicken with pepper and salt.
  • Cook strips of bacon in your oven over medium heat till it is crispy, for about 8 min. Remove the bacon and into a dish.
  • Add the chicken to the same pot, cooking in batches if required. Fry until the crust is golden brown on both sides, about 4 - 5 mins each side. Place the chicken on a plate. Remove all the oil but 3 tbsp into your pan.
  • Add carrots, mushrooms and onions right to the same saucepan and sauté until it is golden, for approximately 5 mins. Cook it for another minute, or until your garlic is aromatic. Toss in the tomato sauce to cover the veggies, then add flour & stir till the veggies are thoroughly covered.
  • Pour in the broth, brandy and wine, one at a time. Transfer the chicken to your saucepan, along with half of the bacon. Stirring occasionally with the thyme, seasoning with pepper and salt.
  • Cover the pan and put in the oven once it has reached a simmer. Cook for 20 - 30 mins, or until the meat has been cooked.  Remove the chicken from the pot and to a plate.
  • Return the pot to the burner over a medium flame, add the butter, and cook for 10 mins, or until the sauce has thickened.
  • Serve the chicken with the leftover bacon and garnish with parsley.