Creme de la Crepe, Long Beach

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Brittany is a strange and wonderful place, a land of contrasts and harmony. It is a Celtic land at the edge of Latin Europe, and as such as always been known for its rather "unique" population. The Bretons live by, and for, the sea, and they posses an unbelievably rich history. In fact, in the olden days, it was independent of France, and protected its identity with a language and culture all its own. Today, Brittany is totally integrated into France, but retains a strong cultural identity, a regional language which is fiercely supported and defended, its own music, festivals, religious rites, literature, architecture and gastronomy.

Crepes are a typical Brittany specialty. Peasants had them in the last century, either with a slice of butter or simply an egg to accompany them. The recipe for happiness according to the traditional Breton is the following: Buckwheat flour, salt, water, and elbow grease. The buckwheat flour batter is nowadays usually used to prepare Entre Crepes. Dessert Crepes are traditionally made with a batter containing whole-wheat flour, milk, eggs, and sugar.

Once your batter is ready, pour it on the griddle, spread thin, wait a few seconds, flip it, dress it up, et voila!