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Crêpes Dinner in Nantes

People always ask me if I miss French food — honestly, I don’t. A lot of foreigners have such an exotic view of French cuisine that it’s hard to explain them French don’t always eat better than other cultures. Sure, French value food — but so do Chinese, Japanese, Argentinean etc. Daily meals do revolve around bread and butter and yes, there are cool pastries everywhere but most people don’t eat fancy stuffs all the time.

The only meal I sometimes miss is crêpes. Yes, it sounds a bit like “crap” but trust me, it’s really good.

Crêpes are Brittany’s specialty and crêperies can be found everywhere in Nantes. These very thin pancakes are made from flour, eggs, milk, butter, and a pinch of salt. Normally, crêpes are slightly sweeet and galettes are unsweetened: the first one is served as dessert and the second one is the main meal. They are traditionally served with very cold cider.

Common fillings for galettes include ham, cheese and egg, or even spinach, salmon, cream, artichoke, sausages… combination are endless! Traditional dessert crêpes are eaten with butter and sugar, and Nutella (the famous hazelnut spread) is also a favorite.

When I first took Feng to a crêperie, I figured nothing could go wrong. After all, he is not very picky and we had some weird food when traveling, so what could go wrong with a thin pancake and basic fillings such ham, cheese and egg? Well, the egg. See, French don’t cook eggs fully, so that the yolk can be mixed with the other fillings and the crêpe. Funny thing is, I always cook everything very well, especially meat and fish but for some reason barely cooked eggs don’t gross me out. I guess food is cultural!

You can follow our French trip here on Flickr: France (2010).

Two bolées of cider
Feng's crêpe: mushrooms, ham and herbs
Cold Cider
Mine: egg, ham, cheese, onion and tomatoes

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