A dirt road.
Today we will have crêpes for lunch. First, we'll make savory galettes bretonnes (Brittany crepes) with buckwheat flour, stuff them with ham, cheese, and mushrooms, and maybe serve them with a green salad. That will be the main course. Then we'll make the traditional sweet crêpes for dessert. There's some tasty strawberry jam waiting for those. I'll make the batter for both kinds early this morning so it can sit for a couple of hours before use.