These are the first two:

                                                 No.1: Crepes

          
Crepes-These are thin pancakes that are filled with both sweet and savory fillings.The maker can put anything that he/she desires into a crepe, which is why people love it,because there is no fixed recipe to make it! 

Steps to make it:
 1. Use a large mixing bowl.

 2. Whisking:

• Whisk the eggs slightly.
• Place the flour, half the milk and the rest of the ingredients on top of the eggs.
• Begin whisking and slowly add the rest of the milk.
• Whisk until smooth.

 3. Consistency.-The batter is the consistency of heavy cream. That's pretty liquid. You can adjust recipes by adding more milk at the end. If you think you've gone too liquid, mix up another thicker batter and than mix the two together.

4. Let the batter sit.-Just let it hang out on the counter top, but you can also put it in the fridge. Let it sit for an hour will change the batter - the flour absorbs more of the liquid.

5. Use a quality nonstick skillet.-Use two crepe pans at once. They measure 10 inches and are easy to handle with one hand to bake it.

6. Heating.-Heat the pan(s) well before cooking the first crepe. If at all possible, cook the crepes on a gas burner. An electric burner changes the effect and is difficult to get at just the right temperature.

(Optional)Greasing.-Grease the pan before each crepe with just a little oil or butter on a paper towel. This is actually optional step in how to make crepes, but it guarantees the crepe won't stick and it adds a little crispy something to the finished product.

7. Use a ladle. You will soon see how far to fill the ladle to have just enough batter to fill the bottom of the pan. You will get very consistently sized crepes with this method. Quickly swirl the pan around to evenly coat the bottom.

8. Cooking.-Cook the crepe on one side just until it is cooked through and the edges are barely starting to brown, then flip it with a spatula to cook for another 15 seconds or so.

9. Storing.-Stack the crepes one on top of the other as you are cooking. If you want to keep them warm, cover them with a dish towel. You can also wrap them in aluminum foil and keep them warm in the oven or store them in the refrigerator for several days until you are ready to use them.

                                                                                                            

                           No. 2: Tarte Tatin (French apple tart)

 

Tarte Tatin-This is a very tasty and fun-to-cook French dessert.It is made by putting some evenly cut apple slices on a big tart(any flavour), and pouring caramel over the whole tart while cooking it.

                                      (Looks tasty,right?)
Steps to make it:

Ingredients

For the pastry crust (or you can use a good quality store bought pie crust):

• 1 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 8 tablespoons cold, unsalted butter
• 1/4 cup cold water

For the caramel:

• 3 tablespoons water
• 2/3 cup sugar
• 4 tablespoons butter

For the filling:

• 8 baking apples (I use Pink Lady and the results are divine)
• 1 tablespoon sugar

Next:

1. Prepare the pastry crust by mixing the flour and salt together in a bowl. Cut in the butter using a pastry blender. Stir in the cold water with a fork until dough starts to stick together. Gather into a smooth ball and flatten slightly. Cover with plastic wrap and refrigerate until needed.
2. Butter the bottom and sides of a sturdy 10 inch diameter baking dish.
3. Prepare the caramel by mixing the sugar and water in a saucepan on medium heat. It will come to a boil and all you need to do is shake the pan occasionally. Continue boiling until the mixture just begins to turn brown. This should take about 10 to 15 minutes. Remove from heat, stir in butter, and pour into baking dish. Be careful! The caramel is extraordinarily hot.
4. In the meantime, prepare the apples by peeling, coring and cutting them into quarters. You can cut off the ends of the quarters to make it easier to arrange them in a circular baking dish. Save the cut off tips to fill in empty spaces in the tart.
5. As soon as you have poured in the caramel, arrange the apple slices in concentric circles, moving from the outside of the dish towards the center. Layer as needed to use up all of the apples. Only the first layer will show, after that just try to wedge them in evenly. Sprinkle evenly with tablespoon of sugar.
6. Bake at 375°F for 45 minutes. Take out of the oven and allow to cool. At the same time you can take the pastry dough out of the refrigerator and allow it warm up a couple of minutes so it is easy to roll out. Roll out pastry dough into a circle that is about a 1/2 inch larger in radius than your baking dish. Once the apples have cooled somewhat, place the pastry on top and tuck edges down into dish.
7. Return to oven and bake for another 30 minutes. Remove from oven. Before this French apple tart cools, place a larger dish over the top and turn the tart. Serve it when it is warm.