tag:blogger.com,1999:blog-18071407.post6761966595438702115..comments2024-03-28T15:15:32.175+01:00Comments on Living the life in Saint-Aignan: Crêpes au sarrasin (galettes bretonnes)Ken Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-18071407.post-87427773468667488422012-02-10T22:45:44.738+01:002012-02-10T22:45:44.738+01:00Saracen savory crêpes with eggs! Good comfort foo...Saracen savory crêpes with eggs! Good comfort food!<br /><br />I'm hungry!<br /><br />Mary in OregonMaryhttps://www.blogger.com/profile/04911284607089608538noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-54937327513800702742012-02-10T19:39:00.909+01:002012-02-10T19:39:00.909+01:00Luckily, I am neither gluten nor lactose intoleran...Luckily, I am neither gluten nor lactose intolerant.Starmanhttps://www.blogger.com/profile/12386841450183061541noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-33227221423323431082012-02-10T19:06:32.303+01:002012-02-10T19:06:32.303+01:00Carolyn, what Walt said.
The Beav, yes, that crep...Carolyn, what Walt said.<br /><br />The Beav, yes, that crepe pan has a lower lip on the side away from the handle, presumably to make it easier to slide the crepe out once it is cooked.<br /><br />Tim, I'll have to try beer instead of water in making buckwheat crepes.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-26419080536867729142012-02-10T18:23:27.055+01:002012-02-10T18:23:27.055+01:00Carolyn, I just looked up "sucre impalpable&q...Carolyn, I just looked up "sucre impalpable" which I've never heard of before. Apparently it's a Belgian term for "sucre glace" or confectioners sugar, as you said. I wouldn't use that in a pâte sablé, however. I just use regular granulated sugar.wcshttps://www.blogger.com/profile/00551283829616757577noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-92125227529772288892012-02-10T17:24:09.017+01:002012-02-10T17:24:09.017+01:00Ken
Don't know whether it is the picture or a...Ken<br /><br />Don't know whether it is the picture or an optical illusion from the angle it was taken , but is the larger pan a bit lop-sided at the rim so that the cooked crêpe can slid off .The Beavernoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-77672529381939575192012-02-10T16:40:58.906+01:002012-02-10T16:40:58.906+01:00I love that bit of Crusades/Saracen history you th...I love that bit of Crusades/Saracen history you threw in there. Great photo--looks scrumptious!<br /><br />Enjoy your crepes!Ginnynoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-7607348897982763712012-02-10T15:02:35.790+01:002012-02-10T15:02:35.790+01:00Ken, since you're in the kitchen today, can I ...Ken, since you're in the kitchen today, can I ask a question? The recipe I'm going to use for pâte sablée calls for "sucre impalpable," presumably confectioners sugar. Why use fine sugar in a recipe where graininess is part of the point? The recipe even says don't work it too much so it doesn't lose "sablé." <br /><br />What type of sugar would you use? Thanks.Carolynnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-54055171397241615652012-02-10T14:59:38.487+01:002012-02-10T14:59:38.487+01:00Interesting post and thanks for the recipe. DianeInteresting post and thanks for the recipe. DianeDianehttps://www.blogger.com/profile/14782670749466305626noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-44020999183674375572012-02-10T09:31:07.251+01:002012-02-10T09:31:07.251+01:00I made Ble Noir pancakes for Chandeleur.... using ...I made Ble Noir pancakes for Chandeleur.... using a small bottle of beer instead of water or milk... lovely! It will be repeated... also, if you put oil [Vigean Fruity and Nuts in this case] in the batter mix, you don't even need to oil these newer non-stick pans. For me Shrove Tuesday [pancake day in the UK] was the day.... that is now over... I'm making pancakes more often from now on... and the fillings on these looks great.Timhttps://www.blogger.com/profile/16439261142732764451noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-9698597807997281672012-02-10T08:53:16.827+01:002012-02-10T08:53:16.827+01:00THAT post is going on to our FB page if so permitt...THAT post is going on to our FB page if so permitted.<br /><br />Not only a recipe, but some explanation and history for those who are gluten intolerant.The Celiac Husbandhttp://www.tehceliachusband.blogspot.comnoreply@blogger.com