Crêpes Day (aka Pancake Day) the celebration that tastes like home
Learn how to make Galettes and Crêpes like a true Breton!
Yes, I am reclaiming the fact that, it is from Brittany that Crêpes (pancakes) are from. Crêpes and Galettes - the buckwheat savoury version - is our regional dish. If you have ever dined at a reputable Crêperie wherever you are in the world, you have experienced a taste of Brittany's culinary heritage.
I am delighted to be launching my Substack with recipes that truly feel like my French home and share them with you. I grew up eating Galettes and Crepes every Fridays - Market day in my small 3500 inhabitants village - and this tradition continues to this day at my parents house. Now living in London, I try to make them as often as I can, making sure to share this part of my regional Breton culture with my children. Guess what, those buckwheat pancakes are such a simple and nutritious kids meal, and they are also naturally Gluten Free and can be plant based. Works as a good base for a lot of meals.
Now, if you truly want to celebrate pancake day this year like a true French/ Breton, I have four essential recipes for you. In my house we actually just eat pancakes all day on Pancake Day and it is just the best! Reminds me when we had Crepes dinners at my Mamie Suzanne.
Please promise me you won’t buy pre made Pancake batter! Firstly they are so much more expensive and also full of additives you do not need. Just buy good quality flour, eggs, milk and some butter.
My 4 Pancake Day essentials recipes
Homemade Chocolate Praline Spread - your own Nutella (Free recipe)
Galettes - Buckwheat pancakes and the secrets to the perfect ones + UNEDITED VIDEO of me making one for you (Paid Subscribers)
Crepes - my most loved Crepes recipe (Paid Subscribers)
Caramel au beurre salé & Pommes - Salted caramel sauce and apples (Paid Subscribers)
Homemade Chocolate Praline Spread - Nutella
This recipe requires the preparation of caramel and praline. While it may seem intimidating, it is more about following multiple steps that sounds difficult. You will feel a great sense of accomplishment when you reach the eating stage, trust me, there is no better pancake spread than this!
To make about one jam jar - You’ll need a strong food processor
180g blanched hazelnuts
100g dark chocolate
100g milk chocolate
100g sugar
1/2 tsp coarse salt
METHOD
Place hazelnuts on an oven tray and roast under a grill for up to five minutes until golden. You will them releasing their oil, which is essential. Set aside to cool down.
Prepare your station for the praline by laying a piece of greaseproof paper on your worktop and placing roasted hazelnuts on top.
In a top heavy pan (I use my Le Creuset) add the sugar and cook under medium to high heat for 5 min. You will begin to see sugar melt. You can swirl the pan to ensure the sugar melts evenly, and it will quickly start to develop a deep caramel colour.
Pour the liquid caramel on top of the roasted hazelnuts and leave to cool.
Place the mixture in the bowl of a robust food processor. Grind on medium speed first for 2 minutes and then increase the speed to high speed for another 3 minutes, until the mixture liquid and smooth.
Melt the milk and dark chocolate and add the food processor along with the salt. Mix and taste to see if it needs extra salt. Salt is essential here at deepening the flavours.
Store in a jam jar for up to a months.
To access the rest of my Pancake Day essential recipes : Caramel au Beurre Sale, Galettes (VIDEO demonstration) and Crepes
