Friday, December 30, 2011

AT THE CREPERIE



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:

Nadege said...

I just had breakfast and could go for any of the above.

Ken Broadhurst said...

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.

H.Peter said...

When at home, we do exactly that. First savory ones, simple selection, then I make a pile of sweet ones. For sure the favorites.

ellorneo said...

Now that is an awesome looking crepe! Nom nom nom!

H.Peter said...

Happy New Year Lorne.