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Creative Haven

Nichée entre les forêts de Grimbosq et de Cinglais, en Suisse Normande, la microbrasserie Coupe Gorge propose une large gamme de bières artisanales.

Microbrasserie, plus de 25 bières brassées sur place. Vente directe de nos bières bouteilles, à emporter. Ouverture du pub, à partir de 17h jusqu'à 00h30 le jeudi, vendredi et samedi. Nous proposons, en plus de nos bières pressions et bouteilles, d'autres boissons sans alcool, vins, cocktails (licence 3) et du snacking sur le pouce (planches apéritives et grilled cheese buns). Ambiance décontractée, service à l'anglaise ( commande et service au bar ), pas de réservations.

03/08/2026

🎃 Air Fryer Pumpkin Seeds 🎃
Don't throw away those seeds! Air frying pumpkin seeds turns them extraordinarily light, airy, and shatteringly crispy in under 15 minutes.

Boiling seeds in salted water before air frying seasons them from the inside out and helps break down the tough outer shell for maximum crunch!

INGREDIENTS
1 1/2 cups raw pumpkin seeds (cleaned of pulp)
4 cups water + 1 tbsp salt (for boiling)
1 tbsp olive oil or melted butter
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
INSTRUCTIONS
Boil Seeds: Bring water and 1 tbsp salt to a boil in a saucepan. Add cleaned pumpkin seeds and simmer for 10 minutes. Drain thoroughly and pat dry with paper towels.
Season: Transfer dry seeds to a bowl. Toss with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
Air Fry: Preheat air fryer to 360°F (180°C). Spread seeds in an even single layer in the air fryer basket.
Shake & Crisp: Air fry for 10 to 12 minutes, shaking the basket every 3 to 4 minutes, until golden brown and super crunchy.
Let cool completely—they get even crispier as they cool!

02/08/2026

🥞✨ SUPER FLUFFY PANCAKE RECIPE ✨🥞
Say goodbye to flat, dense pancakes! This recipe yields exceptionally tall, pillowy-soft pancakes that rise like clouds and melt in your mouth.

The double secret to maximum fluffiness: a splash of vinegar or lemon juice mixed into milk to create instant homemade buttermilk, and letting the batter rest for 10 minutes so the baking powder creates trapped air pockets before cooking!

INGREDIENTS (Makes 8 thick pancakes)

The Fluffy Batter Base:
2 cups all-purpose flour
3 tbsp granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 3/4 cups whole milk + 1 tbsp white vinegar (or lemon juice)
1/4 cup (1/2 stick) unsalted butter, melted and cooled
2 large eggs, room temperature
1 tsp pure vanilla extract
INSTRUCTIONS
Make Homemade Buttermilk: Stir white vinegar into the milk and let sit for 5 minutes until slightly curdled.
Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Combine Wet Base: In a separate bowl, whisk the milk mixture, melted butter, eggs, and vanilla extract together.
Gently Fold: Pour wet ingredients into dry. Fold with a spatula just until combined (leave the lumps! Over-mixing creates dense pancakes). Let batter rest undisturbed for 10 minutes.
Cook to Perfection: Heat a griddle or non-stick skillet over medium-low heat. Grease lightly with butter. Scoop 1/3 cup batter per pancake. Cook for 2 to 3 minutes until large bubbles form on top, flip gently, and cook 1 to 2 minutes more until golden brown.
Serve tall with warm maple syrup and a melting pad of butter!

02/08/2026

🍰🍂 SOUTHERN CARAMEL CAKE 🍂🍰
The absolute crown jewel of Southern baking! Tender, fluffy yellow cake layers covered in a traditional, cooked caramel icing that sets into a fudge-like, satin-smooth finish.

The secret to true Southern caramel icing is boiling sugar, butter, and milk on the stovetop until golden amber, then beating it until it thickens into a thick, pourable glaze!

INGREDIENTS

The Soft Yellow Cake Layers:
3 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 tbsp pure vanilla extract
1 cup buttermilk, room temperature
The Traditional Cooked Caramel Icing:
1/2 cup (1 stick) unsalted butter
1 cup light brown sugar, packed
1 cup granulated sugar
1/2 cup evaporated milk
1 tsp pure vanilla extract
A pinch of salt
INSTRUCTIONS
Bake Cake Layers: Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans and line bottoms with parchment. Whisk flour, baking powder, and salt. Beat butter and sugar for 5 minutes until fluffy. Add eggs one at a time, then vanilla. Alternately mix in dry ingredients and buttermilk. Divide into pans and bake 25 to 30 minutes until set. Cool completely.
Cook Caramel Icing: Combine butter, brown sugar, granulated sugar, and evaporated milk in a heavy saucepan over medium heat. Bring to a boil, stirring constantly. Simmer for 6 to 8 minutes until golden amber and slightly thickened. Remove from heat and stir in vanilla and salt.
Beat and Pour: Let caramel cool for 10 minutes, then beat vigorously with a wooden spoon until it turns into a thick, glossy glaze.
Assemble: Place first cake layer on a plate, pour 1/3 caramel over top. Stack second layer and pour remaining caramel over top and sides, letting it drip down naturally.
Let icing set firm before slicing into pure Southern heaven!

02/08/2026

🍫🧀 LOADED BROWNIE CHEESECAKE CUPS 🧀🍫
Single-serving dessert perfection! Rich, fudgy brownie bottoms are baked inside muffin tins, topped with a creamy cheesecake center, and loaded with mini chocolate chips and brownie crumbs.

Chilling these cups in the fridge for a few hours allows the cheesecake layer to set firm and makes them infinitely fudgier!

INGREDIENTS (Makes 12 cups)

The Fudgy Brownie Base:
1/2 cup (1 stick) unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 tsp salt
The Creamy Cheesecake Layer:
8 oz (1 block) cream cheese, softened
1/4 cup granulated sugar
1 large egg yolk
1 tsp vanilla extract
1/2 cup mini chocolate chips
INSTRUCTIONS
Prep & Whisk Brownie Batter: Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners. In a bowl, whisk melted butter and sugar. Add 2 eggs and vanilla. Whisk in cocoa, flour, and salt until smooth. Reserve 3 tbsp batter for topping; divide remainder among muffin cups.
Whip Cheesecake: In another bowl, beat cream cheese and 1/4 cup sugar until smooth. Beat in egg yolk and vanilla. Fold in mini chocolate chips.
Layer & Swirl: Spoon cheesecake mixture over brownie batter in each cup. Drop tiny dots of reserved brownie batter on top and swirl gently with a toothpick.
Bake & Chill: Bake for 20 to 22 minutes until cheesecake is set. Cool completely, then refrigerate for 2 hours before serving.
Pop them out of paper liners and enjoy individual fudgy cheesecake bites!

02/08/2026

🍋🧁 LEMON SOUR CREAM POUND CAKE 🧁🍋
An incredibly bright, dense, and velvety pound cake loaded with fresh lemon zest and baked with real sour cream for maximum moisture. Finished with a sweet lemon juice glaze that soaks into the warm golden crust!

Using real sour cream provides rich fat and acidity that breaks down gluten, resulting in a cake crumb that melts instantly on your tongue!

INGREDIENTS

The Lemon Pound Cake:
3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup (2 sticks) unsalted butter, softened
2 1/2 cups granulated sugar
2 tbsp fresh lemon zest (finely grated)
4 large eggs, room temperature
1/4 cup fresh lemon juice
1 cup full-fat sour cream, room temperature
1 tsp pure vanilla extract
The Soaking Lemon Glaze:
1 1/2 cups powdered sugar
3 tbsp fresh lemon juice
1 tbsp melted butter
INSTRUCTIONS
Prep & Mix Dry Base: Preheat oven to 325 degrees F (160 degrees C). Thoroughly grease and flour a 10-inch Bundt pan. Whisk flour, baking powder, and salt together in a bowl.
Cream Wet Base: Beat softened butter, granulated sugar, and fresh lemon zest together for 5 minutes until pale and fluffy. Beat in eggs one at a time. Add lemon juice and vanilla extract.
Alternate & Bake: Alternately add dry ingredients and sour cream to butter mixture in 3 additions, mixing on low speed just until combined. Pour into prepared Bundt pan. Bake for 65 to 75 minutes until a long skewer inserted in center comes out clean. Cool in pan 15 minutes, then invert onto wire rack.
Glaze: Whisk powdered sugar, lemon juice, and melted butter into a smooth glaze. Pour over warm cake so it absorbs into the crust.
Slice cool and enjoy the ultimate citrus slice!

02/08/2026

🍞🍯 HONEY BUTTER SWEET POTATO CORNBREAD 🍯🍞
A gorgeous golden-orange twist on classic Southern cornbread! Packed with sweet potato puree and warm spices, this moist, tender cornbread gets finished with a generous glaze of warm honey butter poured right over the top.

Using cooked, mashed sweet potato adds incredible moisture and natural sweetness, ensuring this cornbread stays fresh and soft for days!

INGREDIENTS

The Sweet Potato Batter:
1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup granulated sugar
1 tbsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1 cup roasted sweet potato puree (mashed smooth)
1/2 cup (1 stick) unsalted butter, melted
2 large eggs, room temperature
1/2 cup whole milk or buttermilk
The Honey Butter Glaze:
4 tbsp unsalted butter, melted
3 tbsp pure honey
INSTRUCTIONS
Prep and Oven Set: Preheat your oven to 375 degrees F (190 degrees C). Heavily butter an 8x8 inch baking dish or a 9-inch cast-iron skillet.
Mix Dry Base: In a large bowl, whisk cornmeal, flour, sugar, baking powder, cinnamon, and salt.
Combine Wet Ingredients: In a medium bowl, whisk together sweet potato puree, melted butter, eggs, and milk until smooth.
Fold and Pour: Pour wet ingredients into dry, folding with a spatula just until incorporated. Transfer batter to prepared dish and smooth the top.
Bake: Bake for 25 to 30 minutes until a toothpick inserted into the center comes out clean and edges are golden brown.
Glaze: Whisk 4 tbsp melted butter and honey together. Pour warm glaze evenly over the hot cornbread right out of the oven.
Slice into warm, sweet squares!

02/08/2026

🍌🍌 HEAVENLY BANANA CARAMEL CAKE WITH CREAMY GLAZE 🍌🍰
An insanely moist banana cake layered with rich, warm caramel and smothered in a silky cream cheese caramel glaze. It takes humble overripe bananas and turns them into a bakery-worthy showstopper!

Chilling or freezing the cake for 20 minutes right out of the oven seals in steam, ensuring every bite is extraordinarily plush and soft!

INGREDIENTS

The Moist Banana Base:
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 cup (1 stick) unsalted butter, softened
1/2 cup vegetable oil
1 cup granulated sugar
1/2 cup brown sugar, packed
3 large eggs, room temperature
1 tbsp pure vanilla extract
1 1/2 cups overripe bananas, mashed (about 3 large)
1/2 cup warm caramel sauce (store-bought or homemade)
The Creamy Caramel Glaze:
4 oz cream cheese, softened
1/4 cup (1/2 stick) unsalted butter, softened
2 cups powdered sugar
1/4 cup caramel sauce
2 tbsp milk
INSTRUCTIONS
Prep & Bake Base: Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Whisk flour, baking soda, salt, and cinnamon in a bowl. In a large bowl, beat butter, oil, granulated sugar, and brown sugar until fluffy. Beat in eggs, vanilla, and mashed bananas. Gradually mix in dry ingredients.
Swirl Caramel: Pour batter into pan. Drizzle 1/2 cup warm caramel over top and drag a knife through to swirl into batter. Bake for 35 to 40 minutes until a toothpick comes out clean.
Make Glaze: Beat cream cheese and butter until smooth. Add powdered sugar, 1/4 cup caramel sauce, and milk, beating on high speed until light and creamy.
Finish: Spread creamy glaze over completely cooled cake and drizzle with extra caramel before slicing.
Tag a banana dessert lover!

01/08/2026

🧄🧆 GARLIC BUTTER MEATBALLS 🧆🧄
Tender, juicy beef and pork meatballs pan-seared to golden-brown perfection, then smothered in a rich, glossy garlic herb butter sauce. They make an unforgettable appetizer or a hearty main course served over pasta or mashed potatoes!

Pan-searing meatballs first seals in natural juices and creates a delicious crust before they finish bathing in warm garlic butter!

INGREDIENTS (Makes about 20 meatballs)

The Juicy Meatballs:
1 lb lean ground beef
1/2 lb ground pork (or sausage)
1/2 cup Panko breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg, room temperature
1/4 cup milk
3 cloves garlic, minced
1 tbsp fresh parsley, chopped
1 tsp Italian seasoning
1/2 tsp salt & 1/4 tsp black pepper
The Golden Garlic Butter Sauce:
1/2 cup (1 stick) unsalted butter
5 cloves garlic, finely minced
1/2 cup beef broth
2 tbsp fresh parsley, finely chopped
Pinch of crushed red pepper flakes
INSTRUCTIONS
Form Meatballs: In a large bowl, mix breadcrumbs and milk; let sit for 2 minutes. Add beef, pork, Parmesan, egg, garlic, parsley, Italian seasoning, salt, and pepper. Gently mix with hands (do not over-work). Roll into 1.5-inch meatballs.
Pan-Sear: Heat 1 tbsp oil in a large skillet over medium-high heat. Add meatballs in a single layer and sear for 5 to 6 minutes, turning often until browned on all sides. Remove to a plate.
Make Garlic Butter: Reduce heat to medium. Melt butter in the same skillet. Add 5 cloves minced garlic and red pepper flakes, cooking 1 minute until fragrant. Pour in beef broth to deglaze pan.
Simmer: Return meatballs to skillet. Simmer in garlic butter for 5 to 7 minutes until cooked through and sauce reduces slightly. Stir in fresh parsley.
Spoon warm garlic butter over top and serve immediately!

01/08/2026

🇫🇷🥞 EASY HOMEMADE CREPES 🥞🇫🇷
Thin, delicate, and deliciously buttery French crepes are shockingly easy to make at home with simple kitchen staples. Whether filled with Nutella and strawberries or savory ham and cheese, this versatile batter never disappoints.

Blending the batter in a blender and chilling it for 30 minutes relaxes the flour gluten, giving you whisper-thin crepes that never tear when flipped!

INGREDIENTS (Makes 10 to 12 crepes)

The Delicate Batter:
1 cup all-purpose flour
2 large eggs, room temperature
1/2 cup whole milk
1/2 cup water
3 tbsp unsalted butter, melted
2 tbsp granulated sugar (for sweet) or a pinch of salt (for savory)
1 tsp vanilla extract
INSTRUCTIONS
Blend the Batter: Place flour, eggs, milk, water, melted butter, sugar, and vanilla into a blender. Blend on high speed for 20 to 30 seconds until silky smooth with no lumps.
Chill (Secret Step): Cover and refrigerate the batter for 30 minutes to let bubbles settle and gluten relax.
Heat and Swirl: Heat an 8-inch non-stick skillet over medium heat and lightly brush with melted butter. Pour 1/4 cup of batter into the center and immediately tilt and swirl the pan in a circular motion to spread batter into a thin, even circle.
Flip and Cook: Cook for 1 minute until bottom is lightly golden and edges lift easily. Flip with a spatula and cook for another 30 seconds.
Fold into quarters or roll with your favorite sweet or savory fillings!

01/08/2026

🍔🧀 BIG MAC SLOPPY JOES 🧀🍔
All the legendary flavor of the world’s most famous fast-food burger transformed into a quick, gooey, 20-minute one-skillet dinner! Seasoned ground beef, melted American cheese, diced onions, and pickles are tossed in a copycat Big Mac sauce and served on toasted sesame seed buns.

Draining excess fat completely before adding the secret sauce keeps your Sloppy Joes thick and saucy without turning greasy!

INGREDIENTS (Makes 4-6 sandwiches)

The Secret Big Mac Sauce:
1/2 cup mayonnaise
2 tbsp sweet pickle relish
1 tbsp yellow mustard
1 tsp white vinegar
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
The Sloppy Joe Beef Base:
1.5 lbs ground beef
1 small yellow onion, finely diced
1 cup dill pickle chips, finely chopped
1/2 cup shredded iceberg lettuce
6 to 8 slices American cheese
4 to 6 sesame seed hamburger buns, toasted
INSTRUCTIONS
Whip the Sauce: Whisk mayonnaise, relish, yellow mustard, vinegar, garlic powder, onion powder, and paprika in a bowl. Set aside.
Brown the Beef: In a large skillet over medium-high heat, brown ground beef and diced onion together for 6 to 8 minutes, breaking meat apart until no pink remains. Drain all excess grease.
Combine Sauce & Fillings: Turn heat to low. Stir in the prepared Big Mac sauce and chopped pickles until meat is thoroughly coated and creamy. Lay American cheese slices directly over the meat, cover with a lid for 2 minutes until melted, then fold cheese into the meat.
Assemble: Spoon generous helpings of hot Sloppy Joe meat onto toasted bottom sesame buns. Top with shredded lettuce and top buns.
Serve hot with French fries!

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