Just down the road from where I live, there lies quite a magical place. Fore in County Westmeath is better known for its 7th century Franciscan Abbey, hard to believe that 2000 monks used to live there at some stage, most coming from France… 1,300 years ago; humbling, I know…
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 