French classic: Crepe Breton, or galette

As August comes to a close, many people experience a familiar feeling of sadness knowing summer is ending. This feeling resonates with me during Maslenitsa week.

While most people seem joyful about the approaching spring and the departure of winter, I find myself feeling quite the opposite. The air is filled with excitement as families gather to make pancakes, a staple of this festive time.

Despite the general enthusiasm surrounding this week, I personally cherish winter. I enjoy the frosty air and the satisfying crunch of snow beneath my feet. The warmth and comfort of winter days hold a special place in my heart.

I am also quite indifferent to pancakes. While they bring joy to many, they don’t hold the same appeal for me.

However, I do acknowledge that for most, this is a delightful season. Since pancakes are such a big part of the celebration, and since they appear on tables throughout the week. I was inspired by a month of focusing on classic French dishes. I hope readers will appreciate this perspective.

For my first entry into this pancake-themed journey, I want to highlight a special treat: the crêpe Breton. Made from buckwheat flour, this French version of pancakes has a unique taste and texture.

It marks a delicious beginning to my exploration of pancakes while staying true to my love for food that respects the winter spirit.

---