French cuisine was only for the rich, as the poor and working class were stuck with potatoes, onions and whatever game they could catch.
Crepes were a staple of the lower class, as well as rice, bread and fish. So, when there is talk about traditional Bastille Day foods, the people refer to the foods that the peasants were forced to live off of. During this day, Paris is flooded by Crepes-stands.
Instead of storming a Parisian prison, march into that kitchen and get cooking.
Normandy crêpes and galettes
Crêpes recipe: (makes about 24)
250g flour
3 eggs
250ml milk
250ml water
2 dessertsp. oil
pinch of salt
Sieve the flour into a large bowl. Make a well in the centre and add eggs and salt. Mix well. Whisk in milk and water. Add oil and leave to stand, at room temperature, for at least an hour.
Galettes recipe: (makes about 24)
500g buckwheat flour
4 tsp plain flour
1 egg
40cl cold water
1 cup of milk
2 tsp oil
A generous shake of salt
And for the Norman bit... 2 tbsp Calvados!
Make as for savoury crêpes, adding the calvados at the end. And after all that beating the batter needs a good rest so, leave it for 24 hours.
Savoury or Sweet filling suggestions
Forestière
600g mushrooms, chopped
60g butter,melted
1 onion,chopped
1 clove garlic, crushed
1 tbsp chopped parsley
4 tsp cream
salt/pepper
(Filling for 4 hot crepes)
Melt a little butter in a pan
Add onion and sauté for 5 mins
Add mushrooms and garlic and continue cooking until mushrooms are cooked
Add the parsley
Spread the rest of melted butter on the galettes
Add the mushroom mix and a tsp of cream
Fold the outer parts of the galette into the centre, forming a square
Et pour dessert...
Flambéed crêpes à la Normande
40g butter
2 apples, chopped
40g caster sugar
1 dessertsp. crème fraîche
6cl calvados
(Filling for 4 hot crepes)
Melt butter in a pan
Add apples and cook over a high heat
Add sugar and mix until dissolved
Add crème fraîche
Garnish the crêpes
Heat the calvados
Pour over the crêpes and light a match to it!
And what does one drink with these specialities?
Cider, traditionally, in cups that also, traditionally, were never washed - everyone had their own little cider cup! You'll still find them today in 'épiceries fines', they're usually an off-white colour with a red line under the rim). However, today, as fillings are often of varying flavours, a light red wine, a fruity white or a nice rosé does the job too!
Enjoy!!
Marilyn x
