So I bought a crepe pan in Paris. I’m sure I can get the same pan on the internet but I was in Paris, and in the throws of the romance of Dehillerin, the fine and charming cookware store in Paris. I’ve been wanting to make galettes, the savory version of crepes for months now. I poached some chicken breast, made a mushroom sauce with sherry and thyme. Made the batter which is easy except that you use buckwheat flour (which isn’t hard but not something most people have on hand) and voila! They weren’t as foldy as they ought to be but they tasted fine.

I need to make them again before I put the pan away forever.

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