Galettes de Bretagne or Buckwheat Crêpes

Galettes de Bretagne or Buckwheat Crêpes

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.

Crepe Brittany Josselin ed

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 Buckwheat Crêpes josselin

 

 

*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.

About Me

The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking.
Michele Redmond

Michele Redmond

French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist

It's about Making Food First

Get Taste Workshop periodic updates on easy ways to choose and cook foods that satisfy your appetite, nurture your body and make eating well a pleasure.

I love Paris in the cheese time | French Cheese

I love Paris in the cheese time | French Cheese

I love Paris in the cheese time | French Cheese

In a country that brags about 1,600 types of raw milk cheeses plus pasteurized options, shopping in a French cheese store (Fromagerie) stimulates or anesthetizes your senses depending on your tolerance for an overwhelming variety of options and the unique sensory aroma experience. One of my favorite French cow milk cheeses is Langres from the region of Champagne Ardenne on the Langres plateau. From a sensory experience, the barn-yardy odor hits you first and visually it looks like a tiny orange cake with powdered sugar—the orange color is from annatto seed. The concave cap is sometimes filled with a splash of champagne before eating, but I just dig in to enjoy its bready, earthy, sour-cream, mildly salty, sometimes fruity finish creamy experience. When I visit or work in France, it’s one of my first go-to cheeses. So far, I haven’t found a U.S. equivalent nor an imported version that survives the travel distance or the U.S. pasteurization requirements. If anyone has tried these or knows of any American cheeses with similar characteristics, please share your experiences or send me some cheese please.

French Cheese Langres | thetasteworkshop.com
French Cheese Langres | thetasteworkshop.com

French Cheese Please

The French get a lot of grief for their high cheese consumption. That they eat so much of it, so often, and without weight or health concerns. They even have verifiable better health outcomes than us Americans who may worry about frequently eating French cheese or any cheese. I explore these French eating paradoxes in other posts, but for now I propose that cheese can be a healthy part of a diet, presuming you’re not, sadly, lactose intolerant.

The biggest cheese challenge I have in France is which of the 1,000+ officially designated types of cheese to buy and not whether it’s “healthy”.

About Me

The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking.
Michele Redmond

Michele Redmond

French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist

It's about Making Food First

Get Taste Workshop periodic updates on easy ways to choose and cook foods that satisfy your appetite, nurture your body and make eating well a pleasure.

Food RULES!

Food RULES!

Food RULES!

No food rules! Instead, food RULES!

We have so many food rules about what, when, how much and why to eat that food is seen as the problem not the solution. At the Taste Workshop we explore how we prioritize the most important thing we do each day that most affects our health and well-being.

The Taste Workshop blog focuses on how food offers us solutions through raising your tasteabilities, finding balance in your eating lifestyle through healthy cuisine and using culinary nutrition for fabulous flavorful foods (FFFs) that offer optimal health.

Explore with me how your taste buds and enjoyment of food can yield great health and eating happiness.

About Me

The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking.
Michele Redmond

Michele Redmond

French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist

It's about Making Food First

Get Taste Workshop periodic updates on easy ways to choose and cook foods that satisfy your appetite, nurture your body and make eating well a pleasure.

Bonjour to No Food Rules

Bonjour to No Food Rules

Bonjour to No Food Rules

Cheese and bread board taste workshopFood rules! Not food rules.

This blog will explore how we prioritize the most important thing we do each day that affects our health and well-being. We have so many food rules about what, when, how much and why to eat that food is seen as the problem not the solution.

This blog focuses on how food offers us solutions through raising your tasteabilities, finding balance in your eating lifestyle and sharing new ways to make cooking an easy, natural part of your life.

Explore with me how your taste buds and enjoyment of food can yield great health and eating happiness.

About Me

The pleasure of food, good health and well-being through simple habits for eating well and flexitarian low-key cooking.
Michele Redmond

Michele Redmond

French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist

It's about Making Food First

Get Taste Workshop periodic updates on easy ways to choose and cook foods that satisfy your appetite, nurture your body and make eating well a pleasure.

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