The storm has come and gone, all is still and quiet, time to get out there. Breakfast is very important to me, but recently I have been diagnosed with I.B.S and I have to give up bread and even coffee. It sucks a bit, but I am of the creative kind, not ready to let this inconvenience affect my favourite meal of the day. Porridge is great; you can mix a lot of things in it, fruits, nuts, even if it looks like a bowl of gruel straight out of a Charles Dickens’ nightmare, it is actually quite enjoyable if you can pass the visual hurdle. Eggs are good too, I love them, scrambled with a bit of cheese, but to be frank, I was missing something. I went back to my origins, where I found an answer in our traditional buckwheat crêpes. This is a quick version as I have to go to work and waking up at 6 am to make breakfast is just not going to happen. You can use this recipe for sweet or savoury, it doesn’t matter.
Hungry Breton 