|my half of the galette|
crêperie nicolas is a husband and wife team that operates from a cheery sixties custom citroen h van. the couple took off to brittany to perfect their crepe making and serve the classic savoury buckwheat galette with combination of cheese, meat and/vegetables. with winter and christmas season approaching i am looking forward to going back for the grand marnier and chocolate crepe. but to return to today's galette. a and i unanimously settled on an emmental and spinach one. i love the piquancy of emmental. its slightly more robust character than cheddar stands up well against the nuttiness of buckwheat and works well with galettes. gill wyles adds a twist of pepper and some garlic along with a handful of spinach leaves to the galette which is brushed lightly with butter. she then deftly folds the crepe over pausing to let the heat melt the cheese and wilt the spinach slightly. since we are sharing she offers to half the crepe and hands us our crepe in a fold of paper.
a and i settle down at the table and take our first bites. i am instantly transported to the memory of my first ever crepe, the one that i ate on my first trip to paris. crêperie nicolas' galettes are so faithful that i may as well have been eating them in france. i am now looking forward to trying the sweet crepes which i am sure will be as good as the savoury ones.
|after the first bite|