“Water is made to sail or wash …” says an old retired Breton sailor I know well.
Far Breton recipe
Preheat oven to 180°C (356°F).
In a bowl, mix 6 eggs, 70 g whole cane sugar, 1 1/2 packets vanilla sugar, 150 g whole-wheat and/or spelt and/or rye flour. Gradually add 750 ml whole milk.
Place a lump of salted butter in an ovenproof gratin dish. Melt in the oven. Once the butter has melted, remove the dish from the oven and add the pitted prunes. Add the mixture from the bowl.
Place in the oven. The far is cooked when it has the consistency of a flan (about 30-40 minutes). Simply insert the tip of a knife into the cake, and if it comes out dry and without batter, the far is cooked.
In French, “le phare” is pronounced the same way as “le far”, thus the play on word of this picture. “Flotte” is also a play on words as it can mean “water” or “a float of boats”. Bretons went far because of their fishing traditions.
Le Four Light : “Le four” means “the oven” in French but here le phare du four is “Le Four Light”, a lighthouse.
“Van Diemen’s Land Steam Co. saved to Towers in the Storm: Le Four Light – Chenal du Four, France, Le Four Light (1874) is a round stone tower with lantern & gallery mounted on a square base, it is unpainted with a painted black lantern. The lighthouse marks the north entrance to the Chenal du Four.”https://www.pinterest.ch/VanDiemensLand/
Classic meals from Brittaby: A Rich Tradition – Living Language: https://www.livinglanguage.com/blog/2012/07/24/classic-meals-from-brittany-a-rich-tradition/
“For dessert we’d have my mother’s far breton (…), which is a typical Breton snack. It’s like a large flan baked in a big earthenware dish, a mixture of custard and creme brulee. We make ours with prunes soaked overnight in rum.” https://www.theguardian.com/lifeandstyle/2015/may/15/richard-bertinet-far-breton-recipe-last-bites?CMP=share_btn_link
Sacred salted butter – Saveurs: https://www.saveur.com/article/Kitchen/A-Butter-Quest
Marie of Brittany – Wikipedia: https://en.wikipedia.org/wiki/Marie_of_Brittany
Crêpes
Place 500g semi-complete wheat and/or spelt and/or rye flour in a bowl. Make a large hole in the middle. Place 3 eggs and two capfuls of orange blossom water in the hole.
Beat the eggs in the middle hole with a whisk or mixer. Gradually add the flour and whole milk until you have a liquid batter. If there are any lumps, blend.
Leave to stand for a few hours.
Melt salted butter in a frying pan. When the pan is hot, pour in a ladleful of batter, spreading it out by turning the pan, then wait until it’s cooked on one side before turning it over. If the batter is too thick, add whole milk. If too liquid, add flour.
Cook all the crêpes in this way over a low heat.
Garnish with 70% chocolate (e.g. Lindt), healthy Nutella, lemon curd, sugar, sugar with lemon juice, honey, etc.
