It is certainly one of the treasures of the French culinary tradition. If they are not found on the tables of great restaurants, pancakes are present in simple and effective family meals, in popular events such as village festivals or festivals, and in Breton stalls. It is from this region that the owners of the crêperie La Rozell de Crest, Guillaume and Perrine le Saux, come from. This couple runs a seasonal guinguette, near the bandstand, from April 15 until the end of October. And the rest of the year, they offer catering services for companies or individuals. Guillaume le Saux tells us about his retraining in 2015, describes his recipes, and talks about the good local products from our region with which he makes his galettes.
In the North of France, pancake batter is made with a little beer, which brings lightness, and softness thanks to the yeasts. Jérémy Champaillet, from the Utopies brewery, in La Roche-de-Glun in the Drôme, describes his recipe to us and explains what type of beer you can use. They also tell us about the genesis of his small business, how it works, and describes his range of beverages, with examples of pancake-beer pairings.
Return to our Short circuit dedicated to the Utopies brewery.
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