Buckwheat crepes: Galettes

Crêpes – this light and elegant northwestern French dessert has been enjoyed by so many around the world.  But did you know:

In the early days of the crepe, white flour was an expensive product, reserved only for royalty.  That’s why savory crepes were traditionally made with buckweat , an easy to grow plant.

As farmers became wealthier, they began to enjoy sweet white flour crepes as an after-dinner treat or with coffee for breakfast. [via]

The word is of French origin, deriving from the Latin ‘crispa’, meaning “curled”…In Brittany, crêpes are traditionally served with cider. [via]

During my trip to Paris last year, I visited Creperie Josselin (recommended by my favorite Paris blogger David Lebovitz!)  It is conveniently located next to the Montparnasse 56 tower,  14th arrisdonment.

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Once inside, you’ll be welcomed to tightly packed tables and noisy customers in a classy dark wooden interior.  You’ll want to order their popular buckwheat crêpes, better known as galettes.  Imho its slightly rougher and stronger texture makes for better savory galettes!

Europe2011_657.jpgThe Josselin Galette (cheese, mushrooms, ham, egg)

Additionally, one of the best ways to enjoy a galette at Josselin is is to pair it with apple cider — not Martinellis, but the traditional type with ~6% alcohol, and in a jug!  Absolutely delicious!  You must try this!!

Europe2011_658.jpgTraditional Apple Cider

Hungry Cactus’ verdict: A
Experience a simple yet traditional Brittany meal — a savory galette with traditional cider!

 

Josselin
67, rue du Montparnasse (14th)
Tél: 01 43 20 93 50

 

Average lunch: ~10EUR