Crêpes are loaded with meaning and memories from my earliest childhood as I grew up watching my grandmother make crêpes for my family every year on La Chandeleur (a French holiday devoted to crêpes).
Making crêpes at home is a lot simpler than at the crêperie, and I am thrilled to get to make my first crêpe on a traditional bilig!
Steam is coming up from the blue facade of La Crêperie du Port. As I get closer the scent of crêpes wafts past my nose, it beckons. Géraldine greets me with the perennial smile she wears to work every day. Close to the door, a large Breton cabinet is used to display the very best local produce: beer, cider, homemade jam, caramel, and apple juice.
I enjoy a traditional meal served with local cider before rolling up my sleeves. Géraldine teaches me the basics of crêpe-making, sharing history, tools, ingredients, and techniques.
I follow the instructions of my teacher and pour the batter in the middle of the large cast iron griddle. My crêpe is not shaped perfectly, but the first attempt is not usually the best. I top it with caster sugar and salted butter for a “taste test”. One bite is all it takes for me to time travel back to my grandmother’s kitchen, where I would sit down to a pile of crêpes and come back home with a stomach so full it hurts.
This truly is the ultimate Breton experience, and it gives me confidence to start making my own crêpes at home: with simple ingredients and a whole lot of love.
One bite is all it takes for me to time travel back to my grandmother’s kitchen, where I would sit down to a pile of crêpes and come back home with a stomach so full it hurts.
Sous-titre FR
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