Crepes season is on, starting with the French celebration of la Chandeleur (candlemas) on 2nd February.
I absolutely love crepes and galettes (a buckwheat type of crepe from Brittany). I already shared a couple of ideas for them over the years such as with caramelised apples, passionfruit and tonka white chocolate sauce or a savoury version with ham and garlic crème fraîche.
They are also such a great thing to serve for a dinner party. Imagine stacks of delicious crepes and galettes accompanied by many types of ingredients to fill them, the possibilities are endless!
I absolutely love crepes and galettes (a buckwheat type of crepe from Brittany). I already shared a couple of ideas for them over the years such as with caramelised apples, passionfruit and tonka white chocolate sauce or a savoury version with ham and garlic crème fraîche.
They are also such a great thing to serve for a dinner party. Imagine stacks of delicious crepes and galettes accompanied by many types of ingredients to fill them, the possibilities are endless!
