A lunar calendar to improve my gardening skills

Does the lunar calendar work for planting fruit, vegetables, flowers, for sowing seeds, or for simply gardening? What is the Calendrier Lunaire? Read on.

Exporting a UK-bought LHD car to France

Is it possible or indeed practical to buy a LHD car in the UK, originally registered in Poland, and then import it to France? Are there guidelines to be followed?

Driving in France

In recent years, travelling across to the continent and driving in France has become increasingly easy for Brits, but there are laws and regulations to bear in mind while driving abroad.

Mushroom picking in France

In France, mushroom picking, or “la cueillette des champignons”, is practically a national sport during the Autumn season. However, there are guidelines to follow before wandering through the woods.

Pineau … or Pinot? Do you know the difference?

Pineau is a delicious alcoholic drink which comes from the Charentes region of France. It is a fortified wine made from 3 parts grape juice and 1 part Cognac and, like many great delicacies, was discovered by mistake.

Find out all about Pineau des Charentes

Galette Complete in Brittany

Galette Complete in Brittany

There aren’t too many takeaways in rural Brittany… In fact, I think our closest takeaway restaurant is 45km away.

So instead of a takeaway night, the French have a ‘galette night’ which, in Brittany, is usually Friday evenings.

Galettes are savoury crêpes (pancakes). They are larger than crêpes and are usually made with buckwheat flour (blé noir or black wheat). The traditional (une galette complète) filling is a slice of ham, grated Emmental cheese and an egg cooked inside the galette. However, you can really put what you like into a galette, sausages, bacon, scallops, prawns…

Over the last few weeks, I have been trying to find an original galette recipe, but I have come to the conclusion that no such thing exists.

It seems everyone has their own recipe. The traditional batter recipe seems to be just buckwheat flour mixed with salt and a little water, but other women that I have spoken to add either one or two eggs, maybe some butter or cream, some add oil, others cider or beer and some even add buttermilk.

There is absolutely no point trying to work out if the batter should rest or not, as this can be anything from an hour to overnight…

All I can say is that they are absolutely delicious, and I would recommend anyone coming to France to take a trip to the local Crêperie to enjoy a galette or two, which of course needs to be washed down with a cup of Breton cider.

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