Crêpes & Galettes

They are known as the "French pizza" and are just as easy and versatile to prepare. Whether savory or sweet, the topped or filled pancakes are festive meals for the whole family and for any occasion. This book is a tribute to the crêpe and its savory variant, the galette, and of course to Brittany, the home of these versatile delicacies. The principle is always the same: a buckwheat galette or a wheat crêpe gets its personal touch through the individual topping. There are no strict rules; the imagination knows no bounds. In 99 recipe ideas, Breton chef Hervé Kerourédan has compiled the most popular combinations from his Hamburg restaurant Ti Breizh: sometimes heartily topped with fish, bacon, goat cheese, or sweet and fruity with ice cream, fruits, Nutella, or jam. Equally successful and simple French dishes with Maggi.