It was Thierry VINCENT, from the crêperie “La Bolée” in Nancy, who gave us his recipe for crêpe batter (to be listened to again at the start of the programme). He also explained to us how to cook them, especially in the savory version, how to make crêpes suzette and crêpes soufflés.
He gave us tips and tricks, for example putting a little rum in the dough (some listeners put Mirabelle plum in it), cooking them in rapeseed oil (which holds the temperature better), and a trick to avoid lumps (that’s elbow grease!)
Our Culinary Expert
Stéphane “Barbecue” from the largest community of barbecue fans in France, gave us his tips and tricks for a successful outbreak at the outdoor barbecue… Even when it rains!
One day a trade
Because the “small business” is also a short circuit, Yannick MARTINEAU, our cheese maker gave us some ideas for cheese and savory pancake mixes, for example with a little goat cheese (and honey) or mimolette.
Our leader
Thierry VINCENT runs the creperie “la bolée” rue des ponts in Nancy