Traditional Flemish Pancakes: Thin, Supple and Perfectly Foldable
A Little History
Flemish pancakes (Vlaamse pannenkoeken) have been part of home cooking in the Low Countries for centuries. They were traditionally made on feast days such as Candlemas (Lichtmis), when every household would prepare a stack to mark the end of winter and the return of light. Before sugar was cheap, they were eaten with apple syrup, honey or simply a dusting of brown sugar. In rural Flanders, families cooked them on cast-iron pans over a wood stove, and children learned to flip their first pancake long before they could properly write their name. Even today, every generation has its own “secret” recipe – but they all agree on one thing: the perfect Flemish pancake must be thin, supple, and soft enough to roll with one hand.
Silky chocolate Namelaka served in a quenelle, set over fresh diced peaches and a base of almond crumble. A clean, modern dessert: rich but not heavy, fruity, textural, elegant.
Chocolate & Banana Irish-Style Soda Bread
A humble Irish classic turned into pure cozy bliss
There’s something magical about a grey afternoon when the house smells like warm bread and melting chocolate. This soda bread is exactly that mood — no effort, no waiting, just comfort in the oven within minutes. It keeps the soul of Irish brown soda bread but leans toward dessert, with ripe banana and real Belgian dark chocolate folded straight into the dough.
🇪🇸 Crema Catalana — the Silkier Spanish Cousin of Crème Brûlée
If France has crème brûlée, Spain fires back with crema catalana — lighter, brighter, citrus-perfumed and irresistibly crackable. Born in Catalonia and traditionally served on St. Joseph’s Day, this dessert is now a year-round classic in tapas bars across Spain.
