Crepes and Galettes originated in Brittany but have gone all over the world. A friend started one in Mexico City and had to came back here to look after her mother.
It takes skill to make the pancakes thin enough but help is at hand with these creperie secrets.
Its got to be galettes, the savoury version of crepes, made with buckwheat flour, which is also known as “Sarrazin” and was presumably brought back from the Crusades. You can buy the galettes in packets in the supermarkets, folded in quarters or else loose, unfolded and often from near the meat counter. To cook them you need a frying pan or wok. You need to find the uncooked side and place that face down in the frying pan. When it shows sign of being warmed through add the fillings. “jambon oeuf, fromage” is a favourite and you can cook the egg on top of the ham before adding grated cheese. If the egg is not fully cooked with the yolk shining through the uncooked white, it is called “oeuf miroir”. Chopped mushrooms, smoked salmon (with a cream sauce on top) are good but you can get loads of ideas from your local creperies.
To serve the crepe fold the sides to the middle, making a square and slide it onto the plate. The picture show how it is done.
Its got to be crepes which are made with wheat flour, or froment. Same method as galettes but there is usually no obligation to cook the filling, simply heat it up. The simplest filling is butter, and sugar with lemon juice squirted over them. In this case melt the butter on the crepe, sprinkle on the sugar, squirt the lemon, fold and serve. The second of the creperie secrets is about the large range of prepared sauces – Cassis (=blackcurrant), framboise (raspberry), and fraise (strawberry) coulis available at supermarkets. And there’s chocolate, caramel sauce (“au sel de Guerande” – caramel made with the local sea salt), and others. You may not need to have crepes more than once, but the sauces and coulis are excellent additions to fromage frais (which is like Greek yogurt) or plain yogurt.
The traditional drinks to go with crepes would be cider, or else a fermented milk called “le Lait Ribot”, which is almost fizzy, and very refreshing, Both served in bowls.
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