Canelé is a traditional French pastry with a caramelized crispy crust and a soft, custardy center flavored with vanilla and rum.

Originating in Bordeaux, canelés are believed to date back to the 18th century, when convents in the region used leftover egg yolks from local wine production to create small pastries.

Baked in distinctive fluted copper molds, canelés became a beloved specialty of Bordeaux and are now celebrated throughout France for their unique texture and rich flavor.

The handwritten notes are in French.

The handwritten notes in the Quiche Lorraine recipe are in French.

Crêpes suzette are thin French pancakes served in a rich sauce made from butter, sugar, orange juice, and orange liqueur, traditionally flambéed for a dramatic finish.

The handwritten notes in this recipe are in French.