What's for breakfast at the Range?
Crêpes. While Crêpes are said to have originated from Brittany, a region in the northwest of France, their consumption is widespread in both France and Quebec and forms of those delicate thin pancakes are found all over the world, each country having their own unique take on this delicate thin pancake. Crêpes are served with a variety of fillings, from the most simple with only sugar to
When the batter for the crêpe is intended as a dessert dish it is usually made with white wheat flour. It is usually made with buckwheat flour when the crêpe is served as a savoury crêpe. For my readers who have gluten issues in their families, one made with 100% buckwheat flour is gluten-free though it's not typically known as a crêpe. This makes it possible for people who have a gluten allergy or intolerance to enjoy crêpes.
For The Range? An early morning breakfast with just some homemade dessert like crêpes filled with Scandahoovian family Marionberry preserves and dusted with powdered sugar and served with a side of Bacon.
A breakfast with some history, the perfect start to a day with a bit of history.