The Culinaria France describes these buckwheat crepes, a mixture of buckwheat, water, egg, salt and lard, as one of mankind's oldest foodstuffs. Fitting, in what is an ancient season of celebration. Buckwheat has a history of being used by French peasants unable to afford the taxes placed on wheat flour. So a humble dish for what should be a simpler day, enjoyed with my mother, and Toni and her parents. The galettes* were filled with local cheddar, ham from the bone, mushrooms, and salmon, fennel, and ricotta for flash. A few sausages and bacon, roasted tomatoes and spinach and speck oeufs en cocotte .
Hmmmm two White Stripes Under Blackpool Lights DVDs.
Peace and goodwill to all. Enjoy yours.
