Katie O (Tom’s Assistant) Blogs from Paris! Crepes
For dinner we went to Breizh Cafe
in the Marais where we had a dinner of crepes. One of my hosts is from Brittany where crepes originated from, so it was a comfort to know we had a regional expert sitting at the table. We had a slew of savory crepes made with buckwheat flour followed by a few sweet ones made with traditional wheat flour, all washed down with hard cider(which is the alcoholic drink of choice in this coastal part of France where apples grow more readily than grapes) served in little ceramic bowls. (see photo top left.) We had crepes that we dipped in lait ribot, which is similar to buttermilk (see photo above, center), crepes with seaweed butter from Brittany (see photo top right), crepes with housemade caramel sauce, and crepes that had various other fillings added like cheese, ham, creme fraiche, egg, mushrooms, onion confit, and andouille. (see photo left for crepe with cheese, egg, and ham). The crepe may be one of the most well known French foods, however this particular dinner proved to be much more complex than I would have guessed, and I was all the happier for it.
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