A La Folie as a cute and intimate French bistro , with French classics and wines. Open for more than 20 years with a faithful clientele, and a romantic garden on the side.
Crêpes originated in Brittany (fr. Bretagne), in the northwest region of France, which lies between the English Channel to the north and the Bay of Biscay to the south.
Crêpes were originally called "galettes", meaning flat cakes. The French pronunciation of both words is with a short e, as in a bed.
Around the 12th century, buckwheat was introduced in Brittany from the east. Buckwheat thrived on the desolate and rocky Breton moors and is called "Sarrasin" or "blé noir" (black wheat) due to the dark specs that are often found in it. Buckwheat is one of the plants of the Polygonaceae family, which also includes rhubarb and sorrel. It is high in fiber and is an excellent plant source of easily digestible protein and contains all eight essential amino acids. Another benefit is that it is gluten-free.
White flour crêpes appeared only at the turn of the 20th century when white wheat flour which formerly had been as expensive as sugar, honey, or meat, became affordable. White flour crêpes are as thin as buckwheat crêpes but softer as a result of the eggs, milk, and butter used to make them. Crêpe making has evolved from being cooked on large cast-iron hot plates heated over a wood fire in a fireplace to hot plates that are now gas or electric heater. The batter is spread with a tool known as a Rozel and flipped with a spatula. In Brittany, crêpes and galettes are traditionally served with cider.
Crêpes are popular not only throughout France but elsewhere in Europe where the pancakes go by other names and adaptations, including Italian crespelle, Jewish blintzes, Scandinavian platters, Russian blini, and Greek Kreps. Savored for centuries, crêpes are celebrating a worldwide revival today, and for good reason. Come, let us introduce you to our hand-crafted sweet and savory delights!