Crêpe day

Tuesday was la Chandeleur, a holiday on which it is traditional to eat crêpes. I made two batters, one with sarrasin (buckwheat) flour for the savory crêpes and one with standard flour for the dessert crêpes. Both batters rested in the fridge for a couple of hours so the flours could absorb the liquid.

Making the buckwheat crêpes. They're gluten free!

Buckwheat crêpes are known as galettes bretonnes in France because Brittany is where the grain was (and still is) grown. We stuffed ours with ham slices, sautéed mushrooms, and a little Mornay (cheese) sauce, then folded each crêpe around the stuffing and heated them up in the oven. We served them with a fried egg on top.

The stuffed savory crêpe. We each ate two.

The dessert crêpes are made with wheat flour. I used a cake/pastry flour, type 45 in France. We served some of them with butter and sugar, others with jam from the fridge. I didn't take any photos of those and, as always, there are none left over.