Art of the Home arrived in France and we are finally set up in our French kitchen — we are so excited! Even though the sunshine has not been with us since we arrived, simply walking in the streets brings such much joy! And the lack of sun has not stopped us (and most people in France) from taking our lunch breaks outdoors. But with June 21st being the first day of summer, everybody is definitely waiting impatiently for summer sunshine! So today, we are sharing with you our first lunch “à la crêperie” (at the creperie). In France, you can find a creperie pretty much like you can find a sandwich place in the US. That is especially true in Brittany (Northwest of France) where crêpes and galettes (buckwheat savory type of crepes) are specialties. Just look at this — how often have you seen two independently owned creperies in a row?
So to quick off our tour of French creperies (crepes are a favorite at Art of the Home, so we know we’ll be visiting and re-visting a few), we chose the traditional “galette complète” (buckwheat savory crepe with butter, ham, gruyère, and egg):
Une galette complète, s’il vous plait/A buckwheat galette complete, please
And for dessert, a childhood favorite “crêpe beurre-sucre”. The crêpe beurre-sucre is one of the simplest, yet classic, dessert crepes of any French creperie’s menu. It is traditionally prepared using salted butter. If you would like to make your own butter-sugar crepes, check our Art of the Home recipe below. Enjoy and bon appétit!
Une crêpe beurre-sucre, s’il vous plait/A butter-sugar crepe, please
Crêpe Beurre-Sucre (Butter-Sugar Crepe)
INGREDIENTS (for 1 crepe)
- 1/4 cup of crepe batter
- 1-2 teaspoon of salted butter
- 1 teaspoon of sugar
- Make crepe batter using Art of the Home crepe recipe.
- After you turn the crepe over (step 4 of Art of the Home crepe recipe), drop a few pieces of butter on top of the crepe. How much butter you use is a question of personal preference, as well as the size of your crepe pan. We typically put about 2 tsp – we don’t have butter-sugar crepe that often so when we do, we go for the full effect with excess melted sugary butter — perfect for dipping each tender bite of crepe in — so delicious!
- Wait for the butter to melt a little bit and then sprinkle sugar on top of the crepe. Within a few seconds, the sugar will partially dissolve. If you need to, reduce the heat to low to allow melting without overcooking the crepe.
- Fold twice in half to get a triangle (such as the one on the picture above).
- Enjoy warm!
A FEW SUGGESTIONS
- Make-ahead: if you are unable to make your butter-sugar crepe as you go, you can make the crepes ahead and simply warm up your prepared crepes. Melt some butter in a pan under low heat. Place crepe on top, start with Step 2 above and voilà!
- Drink: serve with a bowl of cider (bolée de cidre) and you will feel like you are in Brittany!