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After the battle of the fry, let’s tackle that of the pancake, and here again, each region has its own tradition. Direction Monaco, Rennes (Ille-et-Vilaine) and Lyon (Rhône) with our correspondents.
“In Brittany, the pancake is an institution, but here, in Rennes (Ille-et-Vilaine), the tradition is the sausage pancakesays Alexandre Malesson, journalist for France Télévisions. You can find them everywhere, around the stadiums for Stade Rennais matches, in restaurants, in the markets. Buckwheat flour, coarse salt and water, nothing more is needed for the dough. Add a country sausage, and here is the perfect recipe for Thierry Monnier, 37 years of experience in this peasant heritage.
In Monaco, the crêpe Suzette has made the principality famous today. It was born when a bottle of alcohol accidentally escaped into the dessert of the future King of England, in a restaurant in the Principality, more than a century ago. It is therefore a traditional pancake flavored with orange peel and bathed in an original syrup. In Lyon (Rhône), Denis Sébastien, journalist for France Télévisions, suggests discovering matefaim, a very nourishing crepe, with a thick dough, topped with apples. To be enjoyed as a dessert or as a snack.