Covid complications causing concerns

Martin and Nadine haven’t been to France since January, and Covid complications certainly are an issue and a constant worry. It seems sorting out a ferry crossing isn’t the only hurdle. Is it better to go or to cancel?

Requirements for driving in France – Breath Test Kits

On 1st July 2012, a law was introduced in France: all drivers had to carry a breath test kit in their car. Find out why and if or how that law was implemented. Read more about the driving requirements in France.

Kouign-amann vs Lardy cake

Kouign-amann is a beautiful, buttery, traditional Breton cake. During the current lockdown, unable to travel to Brittany, we have found an alternative: the British lardy cake. 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.

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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