I believe that this time of year is for planning holidays… I can’t blame you really; if you lived in a country like ours, having our fair share of wind, rain and snow that is never really over until the end of March or even April, you’d be thinking of sunnier shores. Saying that, and while you are behind your computer, you might want to check Brittany out; not only you would make an excellent choice of destination, but you will also realise first hand, what global warming is all about… You see, Brittany has been plagued for years with a reputation of a cold, windy and very rainy country… I blame the Parisians. When it is cold and miserable in their beautiful city, I’d rather be on the Atlantic coast and get a full blast of South Westerlies while looking at a demented sea. Sadly, it is no more – or not as much- temperatures have risen, frost and ice are a rare occurrence, there is a vineyard on the outskirts of Quimper, and yes, you might get the odd shower… Sometimes. But this is the least of your problems…. And I want you to be prepared, that’s all!
No, no,no… The real problem you will have is when you’ll enter a Crêperie; our traditional pan cakes restaurant, unavoidable to tell you the truth. We always start with a savoury buckwheat crêpe or galette, which often includes egg and cheese in most of them. Then you will be asked a terrifying question… Yes, you! The Anglophone! The waiter or waitress will offer you an alternative about how you’d like your egg to be cooked. This my friend, is like speaking with a hot potato in your mouth. But hey, be cool! Just follow my instructions; first, they will ask if you want your egg “brouillé”; don’t freak out! it means “scrambled” and an an easy way to get ready is to remember this simple Anglo-friendly break down: she said brouillé? Think “broo-yeah” ( if you are Australian or New Zealander, your natural accent will play to your advantage!).
Now, for the tough choice… The question after “brouillé” will be followed by “mirroir”, meaning “mirror”. Essentially, it implicates that the the yolk will remain whole on your crêpe; an easy way to remember this and look cool is to say quickly: ” Meer-wow-are”. You do that, and you will sound cool as hell, I promise! I had such an experience, first hand, with an Irish friend who followed my advice, and the waitress said: ” Bravo! you have now crossed to the dark side of the force!”. No kidding, it actually happened!
So remember… Your crêpe is only the beginning; whatever you decide to put on is your business, and if eggs are involved, this Hungry Breton has prepared you well to your next trip! May the fork be with you!
And remember… “Tongue and Cheek”. Inspiration came with this wee girl in the forest this afternoon!
And Eat Happy!