Have you ever eaten a steaming fresh French crêpe? In Paris? Montreal? Western Wisconsin?
We have seen the day, a local business called Crêpe Jean Luc, to bring you a traditional French taste—an ancient recipe that goes back generations. It’s been described as a paper-thin pancake. We would agree.
The crêpe comes from Brittany, the north-western coastal region of France where apple orchards grow, thatched roofs stay in place with irises and druids keep their secrets in the Celtic forests of Brocéliande. It is a land of granite, rugged sea coasts and Calvados, an apple brandy that is served flambé over a dessert crêpe or apple sorbet. Definitively not trivial.
The savory version of the crêpe family is made of buckwheat and called une galette. The sweet crêpe has unbleached flour as the base. Both are served traditionally in Brittany with a cold earthen bowl of hard apple cider, or cidre brut.
Based in La Crosse, we sell our freshly flipped knockout crêpes at local farmer’s markets and art fairs during the summer months. In winter, keep up with the news on our facebook page, and you’ll know where to find us. Hint: probably at a local winter’s farmer’s market. Come and create your crêpe, challenge us even, and we’ll make it for you in front of your eyes. Have a stroll around then. Our crêpes look great and so will you. You’ll have people asking what it is. Take a bite. Close your eyes. Keep them guessing. And then show them. As for taste…well there’s no accounting for taste but we’re confident that you’ll be back. We’ve got plenty of options to confound you.
We’re grateful to those who want to relive a delicious food experience and for those who are willing to try a new one. Crêpes will wait for you. They’ve been around a while.
A bientôt and bon appétit!