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Le petit Mamie

Behind the scenes

of two popular Mamie recipes

Discovery

24 hours with the pastry chef Melody

Recipes

brownie eggs

And for children the flower pot

Ideas & Mamie Clafoutis inspirations number 8 spring / summer 2019 - free copy


My dear little ones, The sun is pointing the tip of its nose, the birds have started singing and while I am writing these few lines the spring has begun. It is with great joy that we meet again for a new edition of the Petit Mamie. A special edition in which I invite you to enter in my daily routine and my shops. You will discover the day to day tasks of a pastry baker and the secrets of making two of my favorite products. Above all, I invite you to join me in thinking about the different ways and habits we can improve to save our planet! Accompanied with the warm sun, is the tasty fresh seasonal fruits. I have plenty of tips and stories to give you, so you can fully enjoy them! I hope that you relish the freshness of this issue as much as I did in writing it!

Summary 3

Add to your agendas

4

24 hours with Melody

8

A small step for the planet with Mamie

10

Mamie's secrets

12

Did you know?

14

Seasonal fruits

18

The Brownie Eggs

20

Creative workshop: water melon pot

21

CrĂŞpe recipe ideas

23

The small relaxation page

Mamie's cute Instagram pic! Would you like to see your photograph published in the next Petit Mamie? All you need to do is tag your pic using #mamieclafoutis

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i@ Merc

_ londe b t n e llem

Creative editor - editor - translator Aude Barrere - Marion Bensimon & Nadia Bouchard Mamie Clafoutis's administration Joseph Sabatier, Nicolas Delourmel & Marie-Carole Guilhemjouan Printed by Nap'Art


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Thierry Mugler - Couturissime Montreal Museum of Fine Arts from March 2nd to September 8th

Fabrik: Creativity Factory Montreal Science Centre All year round

Récré-O-Parc Ville Sainte-Catherine All year round

This exhibition brings together in a spectacular scenography the original creations of the French designer Thierry Mugler.

Imagine technological solutions made with recycled material! An activity that will appeal all ages.

Located on the edge of the St. Lawrence Rapids, this park offers outdoor activities for the whole family. Including a public beach available starting from the beginning of June.

Mother's Day at Mamie Clafoutis Montreal May 10th-12th

Canadian Tulip Festival Ottawa May 10th-20th

Go Bike Festival Montreal from May 26th to June 2nd

For this special occasion, Mamie invites you to discover her delicacies that will delight all mothers.

Celebrate the return of spring and admire the tulips throughout the city of Ottawa. Millions of tulips, including shows and activities for all!

For all two-wheel lovers, this festival is a great opportunity to ride with family and friends without stress or chrono! Several activities are proposed.

International Street Arts Festival Ottawa August 1st-5th

Jackalope Montreal Olympic Stadium August 16th-18th

Lachine Open Air Museum All year round

Ottawa-Amazing performances by street artists from around the world: come and admire clowns, jugglers, acrobats, magicians and more.

This festival is the biggest action sports event in Canada with 230 athletes from various disciplines, including skateboarding, BMX, BASE jump, slackline...

Enjoy the Lachine open air museum-on foot or by bike, discover this park which today ranks among Canada's largest sculptured gardens.


24 hours wi

Very few people know what the job of a pastry baker really implies: different work schedules, sustained physical activity, meticulous tasks... To help you discover behind the scenes, Mamie invites you to spend 24 hours with Melody, a passionate and energetic pastry chef!

6:30 am-8:30 am I check my inventory for the day. I coat the pies, ice the Mamie Choc, I take out the other pastries of the moment and make a nice set up in the window display. Except on Wednesdays, where I take care of making crêpes for the day.

6:00 am I arrive at the shop and I check with the night shift pastry baker(who took care of baking the products) making sure the night went well and that the quality of the products meet Mamie’s expectations.


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ith MĂŠlodie 9: 30 am-10 am "The job of a pastry baker is exciting because every day is different."

9:00 am When the shop manager arrives, we have a short meeting and I provide her with a recap of the day. On Tuesday we take more time to discuss the new products that are coming, as well as the recipe ideas we would like to develop in the future.

Then it's time to tackle the pastries for the next day. I place them on a cookie sheet in order to let them rise and the yeast do its job. This is an important step in the preparation, it allows the pastries to have a nice shape.


«I don’t take lunch break, I try to avoid sitting because it fatigues me and it’s hard to get back into it. I eat on the go at noon.»

10:00 am-12:00 pm Then comes what I consider to be the bulk of my day: tackling the production of the recipes and batters. For example, I can make almond croissants, Mamie Kouigns, Mamie pies, (which is my favorite task, in general I make between 12 to 24 a day), batters of all kinds (for clafoutis, crêpes, pastries...), I prepare lemon pies, meringues, chouquettes, etc. It's a big job with lots to do!

12:00 pm-1:30 pm The night shift baker finishes, I take over the oven for the last orders of the day. If I still have some time, I work on new recipe ideas and have my fellow colleagues taste and provide me with feedback.

1:30pm-14:30pm I clean the lab and make sure it’s ready for the next day. Once finished, I leave to pick up my kids at school!


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The Melody FAQ What are the qualities of a good pastry chef? For me, a good baker must be passionate about his/her work! He/she must also be a bit eccentric, because the working schedules makes us offbeat, our schedules aren’t synchronized with the rest of the world. A good pastry baker must also be very organized and reliable.

Have you always wanted to be a pastry chef? Since I was very small, I always wanted to create candy, then very quickly before adolescence I decided to be a pastry chef. I always loved making cakes and biscuits, my parents let me experiment in the kitchen and always encouraged me. I went to the ITHQ as soon as I finished high school!

What are the pros and cons of a pastry baker's life? In my opinion, the job of a baker is exciting because every day is different, there are always new things to learn and to try or challenges to face. It is a very physical job and you have to be in good shape, but I prefer it a thousand times more than a sitting job. I like it when things move fast, the day goes by fast as well. The biggest drawback is not being on the same schedule as the rest of the world, especially now that I have children, I have to work weekends or during the Christmas holidays. Also, I have to get up really early.

Thanks to Melody’s beautiful testimony and righteous words, you now know more about the day to day job of the pastry chef profession. Join us in our next edition and learn more about the bread baker profession.


A SMAL Bakery and pastry baking are activities that have a direct environmental impact on the world around us: they consume energy and packaging. Mamie is aware of the consequences of these activities and wants to reduce its environmental impact. Over the years, Mamie Clafoutis has put in place several strategies to strive for durable solutions:

One of the most important actions Mamie has recently put in place is the fact that it has its ORGANIC own blend of organic & Quebec flours from La Milanaise Mill. Through years of testing and research, Mamie and the milling teams have finally found the perfect mix used in over 80% of the breads. The other loaves are made from specific flours (such as spelt, khorasan, full wheat flour...)

But why turn to organic farming? Because its objective is to preserve the soil, the natural resources, the environment and the work of the farmers. It is based, in particular, on the nonuse of synthetic chemicals, the nonuse of GMOs, the recycling of organic matter, the rotation of crops. This is the best solution for the environment and its consumers. Today, the percentage of Canadians who buy organic products each week is 56%, a figure that increases every year.

for the

with Ma

Mamie Clafoutis is very proud to be working with the Milanaise Mill, a Quebec company that LOCAL supplies locally, one of Mamie’s values is to prioritize local commitment. In order to reduce its environmental impact, Mamie buys its products according to the season: for example, the beginning of the production of fruit pies during the summer will depend on the arrival of fruits produced in Quebec.

Mamie Clafoutis is proud to use La Milanaise Mill organic flour. Find the small green stickers on the labels in the boutiques to know which breads are made with the organic flours from La Milanaise Mill!


LL STEP planet

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"We have to work together because we are nothing without common actions."

amie

The use of the packaging is very brief because the products are fresh and are quickly consumed. This is also why several of Mamie's products are sold in refundable glass containers, which are manufactured in Montreal.

coffee if you come with your thermal mug and we will fill it up for free! Stay tuned on Mamie’s Facebook and shops for further details of this upcoming offer, available in all of the Mamie boutiques.

Approximately 2 billion of single-use plastic bags are used annually for retail trade in Quebec based on a report of Recyc-QuĂŠbec. This is why Mamie decided to offer you a long-term reusable bag, rather than offering you a plastic bag. This summer, in order to reduce the consumption of take out cups, Mamie has decided to offer you

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If we want this to work and make a bigger impact, we need to work together. Mamie knows that there is a long road up ahead but strongly believes in helping the planet and knows that clients are also sensitive to this matter that affects us all.

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Canada holds the unenviable title of champion for waste production per resident in OECD DIRECT countries: every QueACTIONS becer produces an average of 700 kg of non-recycled waste per year, we all have to work together to bring this figure down. To reduce its waste consumption, Mamie Clafoutis has removed the plastic straws from its shops. But Mamie needs your help to make these actions have a greater impact: for example, when you buy a pastry, do not hesitate to suggest to the employees to reduce the packaging for you.

Mamie Clafoutis Fleury is developing a pilot project with the Montreal company La Tasse to offer reusable take-out cups!

This magazine is recyclable because Nap-Art is committed to making optimal use of resources by choosing FSC paper, and vegetable inks for the manufacture of its products.


MAMIE'S S

ABOUT TWO OF THE L

A while ago, Mamie shared some of her secrets about her famous salmon gravlax sandwich and her fresh strawberry pie. Mamie has decid version of the Kouign-amann, the Mamie Kouign. Discover the artisans who are involved in their pre

MAMIE KOUIGN THE PRODUCT BASE THE CROISSANT To prepare a good croissant, you have to count several steps and a lot of patience, because it takes time. Once the baker has kneaded the croissant dough with a bread mixer, he/she lets it stand overnight. Once it is well rested, the tourier (which is the baker who takes over the next steps) passes the dough through the rolling mill, it is a machine that spreads the dough and thins it to the desired thickness. The tourier then inserts some butter and makes several rounds, that is to say several foldings in order to get the croissant's puffy pastry. Then he/she puts them in the fridge to cool for a few hours. Afterwards the tourier takes the dough and spreads it into the desired thickness. Finally, the dough is cut and rolled to create a croissant.

SUMMARY 4 ARTISANS FOR THIS RECIPE 34 HOURS OF WORK AND REST

THE ULTIMATE STEP

THE LITTLE +

HAZELNUTS AND BROWN SUGAR

THE CARAMELIZATION

To realize the Mamie Kouign, the pastry baker uses the crois-

The Secret to a successful Ma-

sant's trimmings, i.e. the unused edges. It cuts out the trim-

mie Kouign is in the cooking!

mings and then adds hazelnuts, which he/she bakes to make

In fact, the baker supervises the

them tasty and crunchy and adds brown sugar. Then he/she

cooking time to obtain a slightly

mixes it all by hand. This step is quite an art, because the

clear center and a perfectly well

mixture needs to be well-coated, avoiding it to become a big

caramelized look.

ball of dough. For the final step, the pastry baker adds the mixture to the well-greased molds.


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SECRETS

LEADING PRODUCTS

ded once again to bring you behind the scenes and share two of her recipes: the fabulous blue cheese and walnut ficelle as well as her eparation and the step by step process to a delicious homemade product you will enjoy every day.

THE BLUE CHEESE AND WALNUT FICELLE THE BREAD THE FICELLE To develop the ficelle the baker first makes the dough: for this he/she uses a method of kneading which is called autolysis, it provides tenderness to the bread and gives it a better appearance. When the baker makes bread autolysis process, he/she must mix the water and the flour, knead them for 4-5 minutes and then let the dough rest between 20 and 40 minutes. In general, the resting process of the dough does not exceed one hour. The aromas of the dough will develop during autolysis. It

THE LITTLE +

THE IMPORTANT KEY

THE NUTS

THE BLUE CHEESE

Because the bread dough is aci-

The baker can now work the dough to give it its form. For

dic, it is not uncommon that du-

this, he/she makes rectangles of dough and then puts the blue

ring the fermentation stage the

cheese in the center. Then he/she closes the dough on itself so

walnuts makes the dough go

that the blue cheese stays in the middle and shapes it to the

violet! It is therefore important

desired size. Then he/she lets it rise for about an hour.

to mix together the nuts and the

The ficelle is ready to be cooked: the baker responsible for the

dough during a short period of

oven then takes over. The ficelle is very thin, so the cooking

time to avoid or limit the change

time is very brief!

of color.

is after this stage that the baker adds the rest of the ingredients which are mainly the yeast and salt. Then the baker adds the nuts to the dough and lets it rest for 24 hours.

SUMMARY 2 ARTISANS FOR THIS RECIPE 26 HOURS OF WORK AND REST


C Red peppers contain more vitamin C than oranges Carpophobia is the fear of fruits.

In India, one out of two people never tasted chocolate.

On average 14 359 baguettes come out of Mamie’s ovens every year.

The Tart Tatin was invented from forgetting the dough in an apple pie and added it at the last minute

Honey never expires

DID YOU KNOW? The cannelé was invented using the unused egg yolks

The paris-brest pastry was created to celebrate the bike race Paris-Brest-Paris and represents a bicycle wheel.

The Corn Flakes were originally stale oat flakes, to avoid throwing them away they were flattened and grilled The American Ruth Wakefield who created the cookies gave the recipe to Nestlé in exchange for chocolate for life.

The world's most expensive dessert is the "Diamond Fruitcake" $1,720,000

Mamie Clafoutis sells an average of 37 514 croissants per year.

Except milk and water, all the drinks are from plants


The little + Mamie's special breads require 72 hours of work and rest! Why so much time? Mamie prefers to allow her dough to ferment naturally rather than add chemicals products. And yes! Natural fermentation (action of flour enzymes with the presence of water) takes time, it degrades all chains of gluten in the bread if you want a product easy to digest. It also assimilates minerals and improves the nutritional value of bread. And it's Mamie's priority to offer this to her clients!

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The seasonal fruits Mamie shares some tips on four summer fruits in Canada! You will find all kinds of useful information to know how and when to consume them locally during their harvesting time.

THE PEACH

THE RASPBERRY

(Family of the Rosaceae)

(Family of the Rosaceae)

Origins

Origins

The peach goes way back! The first traces of this fruit go back 5 centuries before our era with China! Sweet and juicy, it has a core and a velvety skin that can be yellow, orange or pink, depending on the variety

Strengths

A Greek legend says that the raspberry, very popular with the gods of Olympus, originated on the slopes of Mount Ida, in Crete, hence it was named: Rubus idaes, meaning: "The Thorn of the Ida". The raspberry you usually consume is red, but you can find it in black, yellow, orange, amber or white color.

Strenghts

Peaches are a source of antioxidants, vitamin C and E, iron and copper, but also fiber. The carotenoids contained in the peach give a tan complexion to its consumers and promotes natural tanning. Juicy and tasty, the peach will effectively quench your thirst during the hot summer days and will not make you gain a gram since it is composed of 90% of water!

Raspberry has immense antioxidant power, but it is also a very good source of vitamin C: 100 g of raspberries provides more than 20% of the recommended daily intake for an adult. Raspberries are also an excellent source of fiber. The small "grains" in the raspberries contain cellulose, which helps the functioning of the intestines.

Alliance with dishes

Alliance with dishes

Salty: in your salads, surrounded by a slice of raw ham, with your white meats or seafood.

Salty: with a salmon carpaccio or duck breast, in salads, sauce or coulis.

Sweet: flamed, in sorbet, smoothie, or coulis. Goes well with ginger.

Sweet: in pies, charlottes, clafoutis, crumble, sorbet or ice cream.


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THE BLUEBERRY

LA STRAWBERRY

(Family of the Vaccinium)

(Family of the Rosaceae)

Origins

Origins

The blueberry is part of the large cranberry family, which also includes wild blueberries and cranberries. There are about thirty blueberry varieties in North America which grow on shrubs less than 1 foot high and some plants reach up to 15 feet high!

The Strawberry, Fragaria vesca in Latin, means, its "fragrance". The strawberry has always existed, it is in the middle ages that we started to cultivate them by introducing them into the garden. Today, there are more than a dozen varieties in Quebec! Mamie's tip: the very green aspect of her peduncle is a hint of freshness.

Strenghts

Strenghts

Blueberry is considered a superfood, especially because it contains a lot of antioxidants helping to fight cardiovascular diseases and diabetes. The blueberry also contains a lot of vitamin C, K, iron and manganese. It is also low in saturated fat, sodium and cholesterol.

Sweet to perfection, the strawberry is rich in minerals, vitamin C, as well as antioxidants, which is especially beneficial if you taste them raw. Composed of 90% water, it is one of the least caloric fruits!

Alliance with dishes

Alliance with dishes

Salty: with pork, chicken and game meat, spices, in salsas and other fruit sauces enhanced with chili.

Salty: with all your fresh dishes, like a beef tartar, salmon or in your salads.

Sweet: in cakes, puddings, muffins, pancakes... with dairy products.

Sweet: in pies, ice creams, charlottes, mousses... To be mixed with fresh herbs such as mint or basil.


Rimouski Saguenay

Quebec

THE MAP Provinces of Ontario and Quebec

The blueberry In Canada, the peak season goes from mid-July to the end of August and you will find them mainly in the Lac SaintJean area.

Trois Rivières

The strawberry Montreal

Ottawa

In Quebec, they can be enjoyed from the beginning of June until the first frost in October. Found in the regions of Montreal, Trois Rivières, Saguenay and Quebec City.

The raspberry Toronto

The peach

Niagara Falls

You will find the best Ontario peaches during peak season, from July to September.

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Throughout the summer, Mamie makes her delicious homemade pies using fresh local seasonal fruits.

You can find them during peak season which goes from July to September. Mainly in the regions of Montreal, Trois Rivières, Saguenay and Quebec city.


A few tips

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Fruit-picking is very popular during the beautiful season: there are more than 500 self-harvesting establishments in Quebec! This is a great activity to do with family or friends, it also has many other advantages: it promotes local purchases, reduces the packaging and the production of waste while taking advantage of fresh fruits harvested with great advantageous prices. Here are some tips from Mamie to optimize your experience:

1 2 3

Bring cash, many producers do not take debit or credit cards! A few days before, contact the facilities to ensure that they are open and that the fruits are ready to be picked.

4

Not all facilities allow you to use your personal containers for picking. However, once paid, nothing prevents you from transferring your pick into your containers. Allowing their baskets to be reused by someone else.

The fields are in full sun, think about wearing a hat, drinking lots of water and putting sunscreen!

Chicoutai

Sea buckthorn Camerise berry

Shadbush berry Did you know that there are several less well known berries that grow in Canada? The shadbush berry is a small sweet fruit that looks like a blueberry. Sea buckthorn is a small, orange-colored oval berry with an acidic taste that compares to a mixture of tropical fruits. The camerise berry, looks very much like a blueberry, but with a cylindrical shape and has a sweet and sour taste. The chicoutai is a small orange fruit, which looks like the raspberry with larger alveoli. Summer is the season when these delicious little fruits show the tip of their noses. Strawberries, raspberries, blackberries, blueberries... What a feast!!


Mamie's

BROWNIE EGGS


INGREDIENTS - For 6 eggs

With the tip of a very fine knife, gently pierce the end of the egg, approximately the size of a finger

Empty the egg, it will have to be filled with the brownie preparation.

Rinse the egg shells under water and then immerse them in a salad bowl filled with salted water (100 g of salt per liter of water)

Let them soak for 30 minutes before draining and letting them dry

Place them in a muffin pan. Use a bit of aluminum foil to wedge them properly.

In a pan, melt chocolate and butter together

- 6 eggs

- ž Cup of powdered sugar

- oil

- 1 cup of flour

- 7 oz black pastry chocolate

- 3 tbsp of bitter powdered cocoa

- 9 tbsp of butter

- salt

Preheat oven to 355F (180 °c)

Oil the inside of each shell (pour a small drizzle of oil in it and turn them to coat them well)

In a bowl, beat the 3 eggs needed with the powdered sugar, then add the chocolate and melted butter. Then add the flour, bitter cocoa powder and a pinch of salt

When the mixture is smooth, pour the dough into a pastry socket. Fill the egg shells with brownie dough up to 3/4 of the height

Watch your fingers! The egg shells keep the heat for a long time. You can serve your brownie eggs in an eggcup or directly in the egg box. Simply peal the eggs and enjoy! Bake eggs for 15-20 minutes by monitoring cooking

If you want to make a simpler brownie recipe, Mamie has a brownie mix in a jar, which you can purchase and bake at home, available in all of our boutiques. Happy Easter!

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Mamie's creative workshop Enjoy the return of the sun and the warmth while gardening and decorating flower pots. Watermelons, plants, flowers, let your imagination go. This is a great way to personalize your garden this summer.

What you need: -

1 terracotta flower pot red spray paint 1 permanent black marker green acrylic paint tape 1 paint brush

Step 1

Step 2

With duct tape, cover 5 cm on the bottom of the pot, make sure it is straight and well glued. This portion will be the green skin of your watermelon! Paint the jar in red with the spray paint and let it dry.

When your pot is dry, gently peel off the tape and paint this part in green. Be careful not to paint the red part. If this seems difficult, ask an adult to add tape on the red part that defines the future green part!

Step 3 With a black marker, draw the small seeds of the watermelon on the red section of your pot.

Step 4 Your pot is ready, let it dry well and plant some pretty flowers!


Millefeuille with smoked salmon

Thick pancake with apples and Mamie’s salted caramel

Crêpe cake with Mamie's hazelnut chocolate spread

Cheese and ham crêpe rolls

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Recipe ideas with crêpes

Crêpe cake with Mamie's hazelnut chocolate spread

Ingredients - for 6 to 8 persons - 3 ½ cups of flour - 6 eggs - 4 cups of milk

Millefeuille with smoked salmon

Recipe ideas with crêpes

Ingredients - for 4 persons - 2 tbsp of oil or melted butter - 2 jars of chocolate hazelnut spread from Mamie Clafoutis

-

1 1/2 cups of buckwheat flour 1 cup milk and 1 cup water 1/2 tsp of salt 1/2 tsp of baking soda 1 egg

-

4 slices of smoked salmon 1/2 cup of cucumber 1/2 cup of cream cheese 2 tbsp of ricotta dill and pepper

Preparation

Preparation

In a bowl, mix the flour and the eggs. Dilute the dough by adding the milk gradually by mixing it with a whip.

Mix the buckwheat flour and baking soda. In another bowl, mix the milk, the egg and the salt. Add the liquid mixture to the flour in small quantities, avoiding too much mixing. Add water and correct as needed to get a nice smooth texture. Pour the crêpe batter into an oiled skillet on high, small holes must form. Turn them over once they are golden brown.

Add the melted butter. Cook thick crêpes in a hot, buttered skillet. Coat the crêpes with the Mamie chocolate spread (it will melt in contact with the hot crêpe) before stacking the following crêpe. Serve hot!

Recipe ideas with crêpes

Cheese and ham Crêpe rolls

Thick pancake with apples and Mamie’s salted caramel

Recipe ideas with crêpes

Ingredients - for 2 persons

Ingredients - for 6 persons - 2 ¼ cup of flour - 3 eggs - 1 cup of milk - 3/4 cup of water - 1 tbsp oil

Mix the ricotta and cream cheese with freshly chopped dill and pepper. Cut twelve discs with a round cutter. Cut thin slices of cucumber. Prepare the millefeuille by spreading a layer of fresh cheese on the first disc, add a piece of smoked salmon and some thin slices of cucumber, spread a little cheese on both sides of the second disc of the crêpe, then add another layer of salmon and cucumber. Finish with the last crêpe disc by spreading a little cheese on the inside.

- A few leaves of salad - 6 tbsp of cream cheese - 6 slices of ham - sliced cheese (gruyère, comté or raclette)

-

1 big apple ¼ cup of flour 1 egg 1 tbsp of vanilla sugar

- ¼ cup of milk - 1 tsp of vegetable oil - 1 pot of salted caramel from Mamie Clafoutis

Preparation

Preparation

In a bowl, mix the flour, salt and eggs with a whip. Add milk as you go while mixing vigorously. Add the oil and mix it to get a homogeneous dough. Add water progressively.

Separate the white from the egg yolk. In a bowl, mix the flour, vanilla and sugar, dig a well and pour in the milk and egg yolk, mix with the whip. Mount the white until it is firm and gently incorporate it into the preparation.

Finally chop the chives, parsley and garlic and add them to the dough. Mix altogether, cover and let stand for 2 hours in the fridge. In a hot, oiled skillet, cook your crêpes and place them aside. Once they have cooled down garnish each crêpe with: 1 tbsp of cream cheese, a few pieces of salad, 1 slice of cheese, 1 slice of ham and a sprinkle of salt and pepper. Roll them very tightly and cut into pieces, serve and enjoy!

Cut, peel, remove the seeds and slice the apple. Add them in the dough and mix to coat them. In a warm skillet with oil, pour the preparation, cover and cook on low for 7 to 10 minutes on each side, the pancake must be golden. To easily return the pancake without damaging it, turn it over using a plate and then place it back into the pan to cook the other side. Serve hot with the salted caramel from Mamie Clafoutis.


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The small relaxing page In this edition Mamie offers you a word search! Find in the grid the words listed below based on the vacation theme. Accompanied with a fresh lemonade and one of Mamie’s pastry’s, enjoy and relax.

© Mamie Clafoutis

D R U T O P D A C Q P V I G M F J A P V

C H Z J J R O Q F F O A L X U C I G A R

M H M H X H I P U E M E R P K J R F R F

O F A E C G A I Q Y S H L K Y N F G T R

U T R A V E L U V A M T A G J J L R Y U

Suitcase Sun Summer Beach Barbecue Lemonade

T Y S T H O J X S U N A I T T N O J L I

M Z P W T N Z O Y A L E M V O G W Y E T

U Q C A M P I N G K C M B I A U E X C S

L B D V S C H F R A K H Y E O L R D X O

Sea Camping August Festival Tourist Pool

A G E E G A U G U S T U D K A E S I G E

P O O L T G S L F S H G R V Z C L Z S R

M Y N H R U P B C U L Z M R R E H Y Q T

U N Z K M G K E M I K G A C M J H B J Q

C O V M X H U W O T C D D O C T I U H L

Party Bikini Travel Park Heatwave Fruits

T L E Y B A R B E C U E N H H K R O I I

I R J O Q C P D Y A S A U A I M L F F T

B L A K E I J P F S D S W N U I N A Y Y

J E W G O E G X H E V K I S D N A C B C

Lake Holiday Flowers

E J M G F S G K S A S H E A Z P C C H Y

A K F L W N J C U L T A Y G V U R G J B

Number 7 solutions 1 - Sainte Justine 2 - Orphan 3 - Research 4 - Heart 5 - Lollipops 6 - Pediatrics 7 - Foundation 8 - Cardiology 9 - Generosity 10 - Vessel 11 - Volunteer 12 - Doctor 13 - Donations


The next appointment with Mamie is in September for the Autumn products!

Montreal (Quebec) - Laval (Quebec) - Ottawa (Ontario)

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