Galettes de Bretagne or Buckwheat Crêpes
When I ask other Americans about a French food they are most familiar with, crêpes are at the top of the list. In cooking classes, we often make crêpes because they are the easiest fancy food ever.
“Crêpes have a gourmet mystique
yet fold into on-the-go street food and with a few tricks are easy to make.”
My favorite types are galettes de Bretagne or buckwheat crêpes which originated from Brittany in Northwest France. Buckwheat (Sarrasin in French) crêpes don’t look or taste like most crêpes served in the U.S. From a sensory perspective, the color, when cooked is a toasty brown, the texture is crispy around the edges and are made thicker than all-purpose flour crepes.
This first crêpe from Crêperie Josselin in Paris is filled spinach and goat cheese and served with the required alcoholic cider beverage.
Buckwheat crêpes: healthy, happy eating
Nutritionally, for people who must eat gluten-free, buckwheat crêpes can expand their food options. But for eaters without restrictions, these are a fun addition to your meal time for both savory and sweet dishes. I will be posting some recipes and nutritional details in upcoming posts.
My egg and “lardon” crêpe may cause some hesitation by those avoiding dietary cholesterol but I was hungry after four hours of walking about Paris running errands.
“I didn’t hesitate because dietary cholesterol doesn’t have a significant impact on blood serum cholesterol levels.”*
Also, because I don’t eat based on the amount of exercise I do, rather I eat when I feel hungry and what appeals to me per my no-food-rules life.
I confess to only eating half this crêpe and sadly leaving the rest behind as it was too filling. Next time, I bring a friend to split with me so I can have a salted caramel dessert crêpe!
Crêperie Josselin https://plus.google.com/104826267487524352578/about?gl=us&hl=en
*The 2015 Dietary Guidelines and decades of research! This applies to the majority of people even those with high cholesterol blood serum levels; however, there’s always exceptions as everyone is unique.
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French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist
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