Crêpes, galettes and cider--recipe incuded!

Everyone knows crêpes as the delicious, thin sweet pancakes you can put fruit, chocolate, or anything in! They originate from this region of Brittany, so there are a ton of crêperies (crêpe restaurants) here—on every street and sometimes right next to each other. Their savory counterpart is the galette made with buckwheat flour and filled with ham, cheese, egg, salad, any vegetable or meat really. They are soooo good!

Example of a basic galette with ham, egg, and cheese.

Here is an authentic French crêpe recipe to try! (This is the one I use, so you know it’ll be good!)

2 cups flour
½ t salt
2 T oil
1 cup milk
1 cup water
3 eggs
3 T sugar

-Put the flour in a large bowl and make a well in the center.
-Add half the liquid in the center, and slowly stir from the center out to avoid making lumps.
-When the liquid is well-incorporated, stir vigorously for a few minutes, preferably with an electric mixer.
-Add the beaten eggs, salt and sugar and mix well.
-Add the oil and the rest of the liquid, stirring all the time.
-Leave the batter to rest for at least a half hour.
-To cook, butter a skillet at medium heat and pour a thin layer over the pan. They should NOT be so thick that you have to flip them—crêpes cook all the way through on one side.
-Top with butter and sugar, melted chocolate, banana, ice cream, whipped cream, caramel, or whatever you can dream up!

The traditional drink to accompagny a galette-crêpe meal is hard cider served in a bowl. Both dry (brut) and sweet (doux), cider is made all over Brittany and Normandy.