Crêperie

Last night we went out to eat in a crêperie with the students. Although crêpes are a specialty of Brittany in north-east France, crêperies are found all over France. Typically the main course is a savory crêpe followed by a dessert crêpe, and all washed down with bubbly cider (containing a small amount of alcohol). This particular restaurant was very generous with its servings!

Otto and Anna ordered a 3-cheese crêpe, which came with a salad on top.

The crêpe is a very large and very thin disk-like pancake; the filling, in this case, cheese, is put on the crêpe; the crêpe is folded on all sides, like an envelope, to make a square, and then placed folded side down on the plate.

I ordered a goat cheese and bacon crêpe. Isabelle a mushroom, shallot and cream crêpe (her filling was on top), and Luc a ham and cheese crêpe.

The savory crêpes are typically made with buckwheat flour, making for a darker crêpe with a nutty, rich flavor.

My dessert crêpe: cooked apples (inside) with a salty caramel sauce on top. Here the crêpe is made with white flour. Before you ask--yes, it was very good.

Anna ordered a plain crêpe with salty caramel sauce and whipping cream.

Otto took a crêpe with chocolate, ice cream and whipping cream. No small portions here!

We could have taken the tram back to our apartment but the 20-minute walk back felt good after a copious dinner.