14 July 2010
09 July 2010
I found local buckwheat flour at the farmer's market and knew it was a sign to make crêpes, or galettes bretonnes, those wonderful Breton crêpes made with buckwheat that go perfectly with a wheat beer. These are filled with sautéed fennel, a year-old chèvre from the Hillman's and topped with fennel greens. Most satisfying.