An afternoon treat at a cafe in Cassis with Olivia, and Gabriel.
One of them delighted in a sugar crepe,
while the other devoured a scoop of vanilla ice cream.
Meanwhile, one of them amused themselves with an empty chocolate ice cream dish.
The excitement continued as one of the little ones suddenly stood up, pretending to be a lion.
The cherry on top– started with one of them having a meltdown when we switched seats due to the heat.
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Crepe or Galette
from Crepe Magique
Click below to find out more.
Everyone who traveled a little will tell you the same thing : crepes can be found all around the world. But they are made with very different types of flour !
The basic principle if really simple : it consists in cooking a blend of cereals and water on a hot surface which, once hardened, is usually garnished before being folded and ready to eat.
- In China, there are crepes made with rice flour.
- In South America maize flour is used to make tortillas, whereas in India ''dosas'' are made of chickpea or lent flour.
- In Europe and Russia, buckwheat flour is used.
- But it is certainly wheat flour that is found in most countries : in North America (pancakes), in Europe and Japan (crepes, piadinas, etc.), in Northern Africa ("msemen").
TRADITIONAL FRENCH CREPES
CREPES
SAVOURY CREPES
Savoury crepes (called "galettes in French) are made solely of water, salt and buckwheat flour. This variety of batter is gluten-free. They are more savory than crepes and their color is brown. Galettes are generally filled with salty ingredients, although salted butter caramel can also be used. You can tell a galette from a crepe thanks to the holes that are due to the fermenting of the batter.
Traditionally-made galettes are made of salted butter too.
SO : CREPE OR GALETTE ?
Here is a recap chart presenting the differences between crepes and traditional French galettes.
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