From breakfast to lunch to dinner, as a main dish or dessert or a snack, any occasion is good for a crepe. A crepe is a type of very thin pancake, with traditional origins in the northwestern Atlantic peninsula; a region of France called Brittany (Bretagne in French).

Main course…

Thanks to Upper Brittany (north) we get the hearty buckwheat galettes. Buckwheat thrived on the rocky countryside of Northern Brittany since the 15th century. The name “galette” came from the French word galet, which were large pebbles. Legend has it that the first galette was a mistake, when a farmwife dropped batter on a hot galet that was in her chimney fire. I’ll take that kind of mistake any day! Nowadays they are cooked on what is called a “bilig”, a round flat heavy iron gas or electric crepe cooker. They pour a thin layer of batter on the plaque and turn it with a wooden raclette called a rozell. You can try it on a skillet, but the rule of the game is keep the batter THIN. It’s not an American pancake. Galettes are nutritionally valuable too. Because they are made of buckwheat they are gluten free and high in fiber.  They are excellent sources of energy for a cyclist.

… and dessert !

Thanks to Lower Brittany (south) we get the light wheat-flour crepes.They weren’t introduced until much later when flour (white) replaced buckwheat.These are traditionally the “dessert” crepes, with sugar added to the batter. Top one of these crepes off with a bit of salt caramel sauce made from local salted butter. This is a savory hit.

How and when you should eat crepes?

Serve crepes or galettes with a traditional bowl of cider and you’re set for a delicious treat. Brittany’s cider is made from fermented apple juice and does contain a small alcohol level (2-4%). The bubbly apple juice is an amazing refreshment after a ride on that not so flat countryside. Crepes even get their own special holiday. Chandeleur is celebrated in France on February 2nd by serving crepes and cider. The circular form of crepes are said to symbolize the sun and celebrate the return of springtime. In the United States we celebrate another holiday – Ground-hog’s day. I’ll take the French tradition any day!

Our easy crepes recipe !

Would you like to make some sweet crepes at home? Find here our easy crepes recipe, it’s perfect for kids ! All you need is : – 1 cup all purpose flour – 2 eggs – 1/2 cup milk – 1/2 cup water – 1/4 teaspoon salt – 2 tablespoons butter, melted In a large mixing bowl, whisk together the flour and the eggs, then gradually add in the milk and water, stirring to combine. Add the salt and the butter, beat until smooth. Heat a light oiled griddle or frying pan oven medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve your crepe hot, and add anything you want on it ! Classic sweet crepe is recipe is with a little sugar on it, but you can also add fruits, chocolate or honey. Nothing completes a day of sight-seeing in Brittany without the traditional crepe. Whether you’re discovering the long history of this region, being amazed by its natural wonders, or experiencing its culture and traditions, you must take a crepe moment!