5 cuillères à soupe de farine
4 cuillères à soupe de sucre
3 cuillères à soupe de lait
2 cuillères à soupe d'huile
1 oeuf
1 pincée de sel
1 sachet de levure chimique
2 belles pommes
80 g de beurre
100 g de sucre
1 oeuf
1 sachet de sucre vanillé
Can someone here who cooks in both languages please tell me what the best American substitutes for "1 sachet de levure chimique" and "1 sachet de sucre vanillé" are, and as for the other ingredients - whether there are any differences that I would need make an adjustment for? The default egg size in American recipes is large - is it the same in a French recipe, for example?