Les champignons

I'm already thinking of one of next week's lunches. The second of February is the holiday called la Chandeleur (Candlemas). The traditional food to eat that day in France is crêpes. I make both savory and sweet crêpes for the day. The savory variety is made with buckwheat flour and they are stuffed with ham, cheese, and in our house, mushrooms.

These sautéed mushrooms were part of last year's savory crêpe lunch.

The sweet crêpes can be filled with anything from butter and sugar to fruit compote to chocolate. As usual, I'll probably take pictures of the meal, so stay tuned!