I have a very similar recipe and the only difference is I use 3/4 cup dry bread crumbs, which I add at the beginning with all the other ingredients. I precisely use 1 tsp minced garlic. I also blend about 25% of the recipe at the end on high speed in the blender, then mix it back in with the rest of the cretons to make it of spreadable consistency. Perfect!

This recipe is a very old one. As with ones that are passed down from Mere Mere, pronouced "meh-may". (grandmother). These recipes vary greatly. From Cretons with spices to ones that have hardly any. I tend to like the spices, and the oldest recipe I have found includes these wonderful spices. This recipe was made for me over 20 years ago from a friend that we were stationed with in the Air Force. She was very "French Canadian" and spoke it often. Once having this recipe, I was hooked with French Canadian Cuisine. This recipe was left a little bland for me. Many have had a hard time with this one. But you must be patient with this one. It takes a long time to cook. And even if the liquid looks all gone, keep stirring and at the end when all of it is still hot, turn it in a food processor. Just to get that perfect Puree. Press it in a loaf pan. Then you can turn it out and make slices to match the size of the bread. This is a fantastic breakfast. As they say: Çé tsiguidou. (everythings A-Okay, or everythings alright)

This is not a spread!!! You absolutely should not cook this on medium for an hour. My pan burned because of course all of the liquid evaporated out of it and the end result is ground meat not a spread. The taste was good and I made a sandwich out of it, but I would not make this again.

This was very tasty and although took a long time to cook, was low maintainance. I served it with brown rice and everyone liked it.

Excellent!! Excellent!!! The trick to this not being crumbly is to pack it into a very small dish - I got all into a little 1.5 cup casserole - took some effort! Then I covered in foil - placed my other 1.5 cup casserole on top with a 4-pound ball weight in it. Came out perfectly!! Also - I was doubtful - because the meat appeared to be cooked and liquid gone after 20 minutes - but I was patient - kept it on low for rest of the hour - stirring frequently - then added the bread crumbs...worth the wait!!! Fabulous flavor!! Oh - I didn't have fresh garlic - so I used a pinch of garlic powder. I also used grey sea salt instead of regular salt.

This turned out perfect! My husband is French-Canadian so we've had cretons a lot in the past. We can buy it here as well but this homemade version is going to be the new norm in our house! I would feel confident serving this to his Grandmother the next time we visit her in Quebec. I processed it for about 10 pulses in the food processor after it was all done just to break up the onions a bit more.

Great recipe! However, the recipe does not mention that you cannot use lean ground pork for this (that is probably why some people found it not easy to spread).Another trick to increase creaminess: use an immersion blender after 20 min. of cooking. It improves the texture (if you want smoother cretons, that is). It taste a lot better with fresh bread crumbs as well (if using fresh, increase to 1/2 cup. Traditional recipe call for 1 cup of fresh bread crumbs, but it is a bit much for my taste). I am an unrooted french canadian, so I was glad to find this recipe, which is a staple in our household!

We live in Australia, my husband is French Canadian. I made this for him and he loves it ! Today I am making it for the second time. We ate it on a sliced baguette, I just love it with french mustard. It's very easy to make. Thank you for bringing a bit of Quebec to my darling husband.

What a stroke of luck to find this recipe! I grew up on this and lost my mom's recipe for it. This was such a treat when eaten on plain white bread. This transplanted Franco-American from Maine says a very big THANK YOU NANS.

This is a fantastic recipe for cretons!! I had a flashback to my youth recently from when I went to Quebec for an exchange program and had cretons which was a staple with the family I stayed with. I found this recipe and have made it several times. For the person who rated it before me, you may have cooked it on too high a temperature and thus lost a lot of moisture. It should simmer for about an hour, I put my burner on low. After you add the bread crumbs you should whisk the mixture aggressively. I spread it on toasted slices of french baguette with plenty of mustard. YUM!

I made this recipe for my husband, he is originally from Montreal, Canada, and Creton is one thing he misses terribly, he loved it. Great recipe.

Very good. It was even great on Rye Bread (toasted). I'm not sure how it was supposed to spread on the bread though. Perhaps I cooked it too long. It was still yummy though. I plan on trying again. My 2 year old even liked it!

This recipe is way too crumbly to spread and lacks flavor!