One thing is for sure; in Brittany people do not need an excuse to eat crêpes or pancakes. Whatever you want to call them, we actually call them Krampouezh so (pronounce “Krampooz”). We have two types; the crêpes are for dessert and made with wheat flour, the “galettes” are savoury and made with the legendary buckwheat. It is easy enough to find Buckwheat flour if you check your local health food store. I have selected this recipe which is ideal for both sweet and savoury.
My mother’s short enough life didn’t get off to a great start. Thinking about it, it didn’t end like a fairytale either, unless you count some of the Grimm Brothers’ work she loved so much, on technicality it qualifies as one.
Born a couple of years after the end of the Second World War, life was tough for most. Beautifully illustrated in Jacques Prevert’s poem “Barbara”, Brest had been levelled by the allies, as well as Lorient, the city where she was born. Raised by her grandmother, her own mum had gone for a brave fresh start in Paris. To make ends meet, my great Gran made pancakes while my mother would deliver them, on foot or with her bicycle. Sometimes, I believe, people would even come in the kitchen of the small dwelling to enjoy the notorious crêpes. The stories of this small enterprise gave my sister and I great entertainment at bedtime; the little girl, who through hardship by selling crêpes with her grandmother, grew up to become a teacher.
Classic Breton Crêpes
Autumn is trying to come back, pointing its nose through my window. Time for the ultimate comfort food, perfect with the blackberries I gathered at the back of the house … If I have any left, as I can’t stop eating them, I might gently stew a few and pour over my Breton Pan Cakes!