After a somewhat long drive back from Austria, our final stop before arriving at the Gite, was a small Creperie in Niort for gluten free pancakes.
Made with buckwheat flour, they are a great vehicle to deliver a variety of delicious fillings, mostly savory though. No matter where we order a Galette sucre, you get a look and comments such as, "But they are salty", never the less, even with Nutella they are a perfect gluten free treat here in France.
My order was a more inventive filling compared to the standard ones ordered by the girls. Celery puree, Apple compote and Black Pudding sausage. Excellent really. So. For all you travellers that are planning to visit France, look for Crepes made with Farina Sarrasin, or Ble noir.
DOWNTOWN NIORT
SPECIAL OF THE DAY, BLOOD SAUSAGE
DOG IS WELCOME
CELERY PUREE, APPLE COMPOTE WITH BLOOD SAUSAGE
HAM, RACLETTE CHEESE, POTATOES AND CREME FRAICHE
HAM, CHEESE AND LOADS OF MUSHROOMS
5 comments:
I just had breakfast and could go for any of the above.
We sometimes make galettes de sarrasin, and sometimes we have them with confiture or sugar or honey, after having some with mushrooms, eggs, cheese, ham, etc.
When at home, we do exactly that. First savory ones, simple selection, then I make a pile of sweet ones. For sure the favorites.
Now that is an awesome looking crepe! Nom nom nom!
Happy New Year Lorne.
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