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bread crumbs

Chapelure: the fine, dry, sometimes toasted golden (dorée) crumbs used to coat breaded foods. You can buy them in a box or easily make your own with stale bread baked in a low oven until dry, then put in a blender.

Miettes de pain: fresh bread crumbs used in stuffings and in ‘English-style breading’, or pané à l’anglaise.

Bread, pancakes, etc

Text © Dana Facaros

Image by tastingtable