There are 2 types crepes, the desert crepe, "sugar crepes", made with flour, sugar, eggs and milk, and their is the "Entree" crepes made with buckwheat flour and water (not really a flour, but gluten-free).
My taste reference comes from a time when I ate lots of those "galettes" or "crepes Ble Noir" when living in Brittany.
I have been trying to replicate the taste of the French's Buckwheat crepe, with somewhat of a success in the taste area, but not like the original.
My question is..... should I settle with my result and enjoy my crepes as their is no way we can duplicate french crepes with the type of flour we have in the US (like the baguettes), or you think or you know, that it is possible to get very close to the real thing?
Thanks in advance for your participation
My taste reference comes from a time when I ate lots of those "galettes" or "crepes Ble Noir" when living in Brittany.
I have been trying to replicate the taste of the French's Buckwheat crepe, with somewhat of a success in the taste area, but not like the original.
My question is..... should I settle with my result and enjoy my crepes as their is no way we can duplicate french crepes with the type of flour we have in the US (like the baguettes), or you think or you know, that it is possible to get very close to the real thing?
Thanks in advance for your participation