A Crepe-y Salute to the French on Bastille Day!
It’s July 14, a day of celebration for the French and for Francophiles (that’s anyone who likes good food).
And, what’s more French than a crepe? But, there are crepes, and then there are CREPES!
They are ubiquitous in Brittany, somewhat in Loire Valley and other popular tourist destinations, and in kiosks everywhere
. A favorite place to enjoy one is Paris’s Jardin de Luxembourg, where one can be purchased as a breakfast treat, eaten while strolling among the flowers and sculptures.
French crepes come in two general formats, “sucree” (sweet) and “salee” (savory), the latter being perfect for lunches, or even breakfast if you don’t need a sugar rush in the morning.
On a recent trip to the Loire Valley and Brittany, myMEGusta had an even bigger treat: the option of regular versus buckwheat flour, usually opting for the latter for extra flavor.
The best of the local chefs incorporate little buckwheat crepes into other dishes from time to time, for a real regional touch. This crabmeat appetizer in Quiberon, Brittany, was cool and impeccably fresh tasting (because it came straight from a boat there), served on tiny, tasty buckwheat crepes, hot from the pan, a great contrast.
Crossing the ocean, part of Quebec’s culinary heritage is in the form of crepes in an entirely different style, more robust, made simply from wheat flour, eggs, and milk, and an old fashioned breakfast staple, served with real maple syrup.
You can find myMEGusta’s grandmother’s recipe in the Lodge Cast Iron cookbook: https://www.lodgemfg.com/cookbooks-and-videos/the-lodge-cast-iron-cookbook.asp
In contrast, and also delicious, are Crepes Suzette, a confection finished table side in old-fashioned French restaurants. All it takes are some sweet crepes, orange juice, some orange zests, flaming liqueur and a nice tip to the waiter after the show.
An ambitious home cook can make dessert crepes, too, with less bravado, but delicious, especially for guests: prepare some simple crepes ahead of time (or find a store that sells them), pull out at the last minute and create an elegant dessert for guests simply by adding some fruit in season and (to be really decadent) some whipped cream and/or ice cream.
Sent from my iPhone Polly Talbott, CCP
….and Happy Bastille Day! I just helped raise the French flag over Greenwich — the French Consul from NYC was with us and all was quite festive. All were invited to Versailles for divine coffee and yummies after.
Can’t wait for our crepes!
xoxo Bea >