• Salut, mes amis! This was great fun co-posting, although I know you did the lion's share of the work! The video – although a lot of work for you – is wonderful – and I especially love the bloopers section. I think I need to come to Madame Kolb for a lesson – my crêpes don't look as good as hers! But they tasted fantastique!
    A bientôt, j'espère! David

  • Hi David,
    Many telephone calls, text messages, and emails later…voilà! So much fun….The bloopers highlight some of the fun that day. I hope our readers have as many laughs and that their crepes look as good as yours and Janine's! et oui, à bientôt, j'espère! Susan

  • Anonymous

    Oh la la, Janine que tu es supreme!
    La presentation est tres charmante et
    je ferai les galettes pour toutes les amies qui sont des gourmandes, mais aussi des gourmets.
    Merci pour la recette et j'espere que
    je reussirai les preparer a mon anniversaire,
    Monique

  • Hi Monique,

    We are so glad that you enjoyed the blog. Janine's crepes are the best! And, she is a natural on film!

    Thanks for your comments.

    Best,
    Susan

  • Anonymous

    hejhej susan and janine — what a treat. the video brings the crepe to life! such a great idea. i may even try them!! global grammy

  • Hi Global Grammy,

    I know you have traveled hither and yon and yet, I predict, these will be some of the best crepes you have had! So pleased to hear that you like the video!

    Thanks so much for writing!

    Best,
    Susan

  • The Scent of a Crepe! I love it. St. Malo is indeed a special place, as is all of Normandy; Brittany, too. Mount St. Michel in fog at dusk may be unmatched.

    Great crepes on the streets of St. Remy de Provence, where Van Gogh still lives in a nearby institution for women. Remind me to tell you about crepes (you must supply the accents) in Avranches.

    Later, Lou

  • Hi Lou,

    Perhaps there should be a crepe tour of France!

    Thanks so much for sharing your thoughts here and at the cafe!

    Best,
    Susan

  • Anonymous

    oooh Susan,

    One of my favorite memories of France is crepes; I am passing on the recipe to Katie in the hopes she will make some:-) Thank you!

    Best,
    Peter
    ppoole@metrocast.net
    Poole Piano Service
    RPT, Member Piano Technicians Guild
    Providing service to fine instruments full-time for 24 years

  • Hi Peter,

    The next time you tune the piano, I will have some crêpes for you!

    Thanks for your note.

    Best,
    Susan

  • Anonymous

    Your posting reminds me of the rituals of growing up in England. In England and Wales crêpes are called pancakes. Their popularity in Wales perhaps suggests a Celtic connection with Brittany. An American-style pancake, or something very similar to it, is known as a Scotch pancake. Two facts about English pancakes/crêpes should be mentioned – one, they are eaten in the home (they would never have been seen in a restaurant) – and two, they are eaten only on one day during the year, Shrove Tuesday, known as Pancake Day. Traditionally, it was a way of using up rich foods like eggs, butter and sugar before the start of Lent on Ash Wednesday.

    When I was a child it was a celebration eagerly anticipated. My mother would do duty at the stove, always in command but severely pressed to keep up with her husband and sons who scoffed down the pancakes as soon as they came out of the pan. I’ve tasted many crêpes in France, but none to compare with those my mother made – but then, I’m outrageously biased.

    Her recipe was identical to Jeannine Kolb’s, except that melted butter, if used at all, would have replaced oil. The subsequent treatment though was rather different. To quote from the Penguin Cookery Book, published in 1946 – "When it is cooked … turn out on a piece of (grease-proof) paper sprinkled with sugar, and sprinkle the pancake with lemon juice … and roll up." A generous squeezing of lemon juice is of the essence – without it, I’d say, a pancake is not a pancake.

    Up and down the UK, particularly in England, further rituals are enacted on Pancake Day. To quote from Wikipedia – " On Pancake Day, pancake races are held in towns and villages across the country … Participants with frying pans race through the streets tossing pancakes into the air , catching them in the air whilst running. The most famous pancake race, at Olney in Buckinghamshire, has been held since 1445. The contestants, traditionally women, carry a frying pan and race to the finishing line while tossing the pancakes as they go. … Since 1950 the people of Liberal, Kansas, and Olney have held the "International Pancake Day Race" between the two towns along an agreed-upon measured course. After the 2000 race Liberal was leading with 26 wins to Olney’s 24."

    Let’s get together on 21st February, 2012, Shrove Tuesday, and we’ll celebrate by making pancakes – sorry, crêpes.

    Brian

  • Susan and Towny, I just re-read your post – and I was thinking that I should order Madame Kolb's book! What other gems are within?

    It is early on Saturday morning and I am (hélas!) out of crêpes. Domage. I had the last one before heading off to sleep last night, and filled it with the Chocolatl that you brought me from the market in California. It was so good that I will need to make a batch of crêpes soon to have more!

    Thanks again for sharing the recipe and the wonderful video!

    David

  • Ah, other gems in Madame Kolb's book….My favorites include croque Messieurs à la crème, salade de carottes,madeleines, tartelettes aux pommes and tartelettes aux fruits. But, there are other very appealing recipes for simple soups, veggies, and dessert. The book was assembled with children in mind–the recipes are simple and there are photos of children cooking–making it a perfect gift for kids.

    But, I assure you that adults will find the recipes just as appealing–I know you know, but other readers may not know, that the French expect their children to eat a much wider range of food than we Americans expect of our children. I recall the menu at Alex's elementary school in Lourmarin, posted outside the entrance every week, was filled with lots of slow-cooked meats with sauces, fish with various sauces, soups of veggies Alex would have never considered edible,and always freshly cooked veggies. Bœuf bourguignon and bouché à la reine were on the menu! Thus, Janine's inclusion of soupe à l'oignon and tomates en paniers are not so surprising!

    I have to get more of that chocolate on my next trip to Carlsbad, California!

    We are making the savory crêpes from your last post on Cocoa and Lavender tonight!

    Susan

  • 10 marketsin Provence are…
    1. Lourmarin on Friday.
    2. Isle sur la Sourue on Sunday
    3. Cucuron on Tuesday
    4. Aix en Provence
    5. Arles Wednesday and Saturday
    6. Gordes on Tuesday
    7. Apt on Saturday
    8.Roussillon on Thursday
    9. Sault on Wednesday
    10.Cassis on Wednesday and Friday

    I don't know if all of these are the best but it would be fun to go to them.

    Monte Dolack
    refuge@bigsky.net