4 Dreamy Provençal Breakfasts To Whip Up From Maman's New Cookbook

Serves 4

lemon-basil coulis
½ cup (100 g) granulated sugar
2 tablespoons cornstarch
2 tablespoons unsalted butter,cubed
2 tablespoons fresh lemon juice
⅛ teaspoon fine sea salt
1 cup (30 g) packed fresh basil leaves
½ cup (20 g) packed baby kale leaves

pecan-pretzel crumble
¾ cup (109 g) all-purpose flour
⅓ cup (20 g) hand-crushed salted pretzels
⅓ cup (40 g) chopped raw unsalted pecans
¼ cup (45 g) packed light brown sugar
1 stick (4 ounces / 113 g) unsalted butter, melted

pancakes
2½ cups (363 g) all-purpose flour
⅓ cup (68 g) granulated sugar
2½ teaspoons baking powder
1½ teaspoons fine sea salt
11½ ounces (322 g) crème fraîche
1⅓ cups (315 ml) whole milk
2 large eggs, lightly whisked
⅓ cup (75 ml) sunflower oil, plus more for cooking
Fresh basil leaves and flowers, for garnish (optional)

1. MAKE THE LEMON-BASIL COULIS: In a medium saucepan, combine the granulated sugar and 1 cup (240 ml) water and heat over high heat, stirring until the sugar is completely dissolved, about 1 minute. Whisk in the cornstarch and bring to a boil. Remove the pan from the heat and continue whisking until the mixture stops bubbling. Add the butter, lemon juice, and salt and whisk until the butter is fully melted. Let cool to room temperature, about 30 minutes.

2. In a blender, combine half the sugar syrup with the basil and kale and blend on medium-high until the leaves are well chopped, about 30 seconds. Add the remaining sugar syrup and blend on medium-high until the mixture is bright green with only a few solid bits of basil and kale still visible, about 1 minute more. Transfer to an airtight container and refrigerate for at least 1 hour or preferably overnight. The coulis will thicken in the refrigerator.

3. MEANWHILE, MAKE THE PECAN-PRETZEL CRUMBLE: Preheat the oven to 350°F (180°C). Line a sheet pan with parchment paper.

4. In a medium bowl, whisk together the flour, pretzels, pecans, and brown sugar. Add the melted butter and mix with a rubber spatula until a wet dough forms. Spread the mixture in a thin, even layer on the prepared sheet pan—it may be easiest to use your hands—and bake until just starting to brown, about 10 minutes. Stir to break the mixture into crumbles, then bake until golden brown, 3 to 5 minutes more. Let the crumble cool on the sheet pan.

5. MAKE THE PANCAKES: Set the oven to 200°F (100°C) to keep the pancakes warm.

6. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.

7. In a medium bowl, whisk together the crème fraîche and milk. Whisk in the eggs, followed by the ⅓ cup (75 ml) sunflower oil.

8. Create a well in the center of the flour mixture. Add the crème fraîche mixture to the well and whisk the batter together, scraping down the sides of the bowl to incorporate all of the flour mixture. The batter will be very thick.

9. Heat 1 tablespoon sunflower oil in a large nonstick skillet over medium heat. When the oil is shimmering, reduce the heat to medium-low. Using a ladle or measuring cup, scoop about ½ cup (120 ml) of the batter into the skillet, then spread out the batter so the pancake is about 6 inches (15 cm) in diameter. Cook until the bottom is golden brown and just a few bubbles appear on top, 1½ to 2 minutes, then flip the pancake and cook until golden brown all over, 1½ minutes more. Keep the pancakes warm in the oven while you continue cooking, adding more oil to the pan as needed.

10. Stack the pancakes, dividing them among four plates. Top each with some lemon-basil coulis and sprinkle with pecan-pretzel crumble. Garnish with basil leaves and flowers, if desired, and serve.