Crêpes Normande can best be described as apple pie inside a crêpe. For the filling, fresh, tart apples are browned in butter, sugar, and cinnamon, while the crêpes are made with a combination of flour, milk, eggs, sugar, and a pinch of salt.

It is recommended to serve the crêpes topped with whipped cream, accompanied by a scoop of ice cream on the side, and it couldn't hurt to drizzle them with sweet caramel syrup to finish the whole thing.

This French classic hails from Normandy, a region famous not only for apples but also for its Calvados apple liqueur, both of which are essential ingredients of tarte Normande and make the perfect match for the delicately sweet almond frangipane cream filling, while the base is made with pâte brisée or shortcrust pastry.

Norman apple tart is typically served with a dollop of crème fraîche on the side, and it is best enjoyed while still warm.

Teurgoule is a classic French rice pudding from Normandy that's even been proclaimed ''the mother of all rice puddings'' by some people. It's made with full-fat Normandy milk, rice, sugar, salt, and cinnamon (and sometimes nutmeg as well). The ingredients are slowly cooked in the oven at a low temperature in an earthenware bowl, and the rice pudding is done when the top develops a crust and the excess liquid has evaporated.

In the past, teurgoule was cooked in a wood-fired bread oven, in the leftover embers that remained at the end of the day's baking. Traditionally, this creamy rice pudding is served with fallue brioche and a glass of local cider.

Crêpes Mylene is a traditional dish originating from Normandy. The batter for the crepes is made with flour, eggs, milk, butter, sugar, salt, and lemon juice. The sauce for the crêpes consists of poached pears, orange juice, lemon juice, almonds, butter, sugar, and plum brandy.

When the crêpes are done, a few slices of pears are placed into each, and they're then rolled and coated in the warm sauce. The rest of the plum brandy is spread over the crêpes, and they're then flambéed and garnished with toasted slivered almonds. 

Brasillé is a traditional pastry made with flaky, buttery puff pastry, lightly salted butter, sugar, and eggs. Puff pastry is rolled out and buttered, then shaped into its characteristic oval shape before it is brushed with beaten eggs, sprinkled with sugar, and baked until puffed and golden on top.

This French specialty used to be prepared out of simple bread dough and lard, but it was later re-invented by a French baker called Emilie Roussel, who replaced lard with butter and added sugar to the combination. Brasillé earned its name from the French word brasier, meaning a pan of hot coals or embers, referring to the method of baking the pastry in an oven of hot coals that gave the original pastry a slightly burnt top.