When in Brittany, go to the crêperie. Actually, even if not in Brittany, if there is a good crêperie nearby, seriously, go. My favourite buckwheat galette is one filled with either andouille or andouillette (and we’re not talking about pork sausage here but good ol’ chitterlings!), preferably with an egg and mustard creme. This surprises quite a few people, especially concerned crêperie owners who wonder if I knew what I had ordered. They are usually happier with my sweet crêpe choice: salted butter caramel, with or without apple pieces.

Continue reading »