You all already know that crêpes are somewhat of an institution in France. But to be honest, they were never so OMG for me. Maybe I'm more of a North American-style pancake chick? Anyway, here are some of the crêpes we recently tried in Paris. Whoops — let me correct myself. Technically speaking, crêpes only refer to those made with wheat flour. Those made with buckwheat flour are called galettes. So what ya'll see here is a nutella crêpe from Richard Lenior Marché, a pre-packaged galette filled with bacon and goat cheese from some supermarket chain that I can't remember right now, and (drumroll please)... the "Complète" galette from Crêperie Bretonne Fleurie.
Filled with ham and gruyère cheese and topped off with a wobbly, half-cooked egg, the Complète lived up to everything I expected it to be. I especially loved its crispiness (reminded me of dosas from India), a texture I think would be hard to recreate if I made it at home. I spotted one guy in the resto using his fork to break the egg and spread its yellow-y goodness all over the galette. A fine idea for next time! Washed down the Complète with Val de Rance cider and it was smooth sailing for the rest of the day.