17 Traditional French Spring Recipes

Chocolate Mousse — The Spruce / Cara Cormack

Because French cuisine relies so heavily on seasonal foods, the classic French kitchen gets a creative awakening in the spring. The heavy textures and rich flavors of winter get replaced with bright, fresh fruits and vegetables. Historically, French spring food became lighter in preparation for the energy and mobility needed for preparing for the upcoming months of growing and harvest. Because French cuisine remains firmly rooted in tradition, we still enjoy lighter spring food today.

01 of 17

Basic Crepe Batter

The Spruce

Don't feel intimidated by the delicacy of classic French crepes. Once you get the hang of it, you can easily whip up a batch at home. The batter needs to rest for at least 20 minutes before using, so allow for that extra preparation time. Fill them with sweet or savory ingredients like strawberries, Nutella, goat cheese, or fresh sautéed spring asparagus.
02 of 17

Buckwheat Crepes

The Spruce

Buckwheat crepes taste heartier than the classic version, and go along beautifully with a range of fillings. Try the first strawberries of the season, early tomatoes and baby spinach, or thinly shaved ham and a funky cheese like raclette. This crepe batter needs to rest for at least 2 hours before using, so allow yourself extra time.
03 of 17

Quiche Lorraine With Bacon and Gruyere

The Spruce / Tara Omidvar

Quiche may rank as one of the most popular French dishes stateside, and the egg tart lends itself to many fillings. This bacon and gruyere cheese version makes a hearty breakfast or brunch, or even a nice dinner with a side salad and a glass of white wine. If you don't like bacon or gruyere, substitute crumbled sausage and any kind of cheese you like. Tender baby asparagus works great, too.
04 of 17

Spinach and Onion Quiche

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Try this savory spinach and onion quiche for a relatively quick and easy spring breakfast or brunch. It doesn't require a pastry shell, but you can use a pre-made one or whip up your own favorite recipe. If you do use a crust, let it rest before pouring in the egg mixture or par-bake it so it doesn't shrink.

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05 of 17

Classic Spinach Soufflé

The Spruce / Julia Estrada

A light and airy soufflé looks impressive enough for guests, but you can actually make it easily enough for a weeknight meal too. This one uses fresh springy spinach and makes a lovely light dinner or a side dish for a heartier main course. Serve it quickly before it falls, and watch your family's faces light up.
06 of 17

Roasted Maple and Orange-Glazed Turkey

Leah Maroney

The combination of orange and maple tastes categorically French. This simple sweet and savory preparation will highlight succulent turkey beautifully. Letting the turkey rest for a few minutes after it finishes allows the juices to distribute throughout the meat, creating a juicier bird.
07 of 17

Niçoise Salad

The Spruce / Kristina Vanni

A French Niçoise salad features potatoes, hard-boiled eggs, olives, and green beans all dressed with a beautiful dijon dressing. Traditionally, it also includes anchovies. Since not everyone enjoys the fishy taste, you can choose to omit them if you prefer.
08 of 17

Cooling Mint Sorbet

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If you have fresh mint taking over your garden, have we got a solution for you. A light mint sorbet will end your meal on a cooling note that won't weigh you down like richer desserts would. Try it to wrap up an afternoon tea or a fancy brunch party.

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09 of 17

Dark Chocolate Truffles

The Spruce / Kristina Vanni

We can't think of anywhere we'd rather be than a French chocolatier. If you can't make it to Paris, create these decadent dark chocolate truffles at home. Use high-quality chocolate for the best results; these simple treats will really showcase the flavor.
10 of 17

Individual French Chocolate Soufflé Desserts

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These adorable individual chocolate soufflés look fancy, but come together more easily than you think. Rich and chocolatey, serve them fresh out of the oven before they deflate. A little bit of whipped cream on top would balance out the decadence beautifully.
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Chocolate Mousse

The Spruce / Cara Cormack

Round out a light spring meal with chocolate mousse, a sweet treat that is at once airy and elegant. It will lend a romantic note to any meal, but their uncomplicated nature also appeals to kids and fussy eaters.
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Brioche French Toast With Lemon Curd and Strawberry Compote

Leah Maroney

Give your French toast a classic continental accent by using brioche. It gives this brunch classic a pillowy texture and it soaks up the egg mixture perfectly. Use fresh, sweet spring strawberries to make a compote that will take it to the next level.

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13 of 17

Bistro Salad With Goat Cheese Croutes

The Spruce / Abbey Littlejohn

Make the most of the first fresh lettuces of the season with this light French bistro salad. Rounds of warm goat cheese give it a creamy element that contrasts perfectly with the crunchy, zesty leaves. Radicchio, arugula, or a mix of baby greens would work well in this preparation.
14 of 17

Ratatouille With Eggplant, Tomatoes, and Herbs

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Many think of ratatouille as a winter dish because it's so filling, but it works great in the spring when the first tender squash and sweet tomatoes arrive at the market. This easy and fragrant recipe calls for eggplant, tomatoes, and yellow squash, but you can substitute zucchini or other squash too, depending on what comes into season first near you.
15 of 17

Cream of Broccoli Soup

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A velvety cream of broccoli soup will start your meal off on a green note, but it also makes a delicious light lunch. Using fresh spring broccoli makes this creamy soup a seasonal favorite, but you can also use frozen broccoli if you have it on hand.
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Fresh Carrot Salad

The Spruce / Diana Chistruga

Artisanal carrots, which come in a gorgeous range of colors, would make this quick and easy French salad especially pretty. The zippy dijon dressing gives it extra flare. Try it for a light starter or side dish with pork or chicken and a glass of crisp white wine.

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Potato and Leek Soup

The Spruce / Diana Chistruga

If you think of spring when you see buttery leeks on the menu, you're not alone. Hearty, creamy leek and potato soup goes by vichyssoise in France, where they serve it cold on a warm day. You can try this one either warm or chilled; it tastes great both ways.