A year ago I was walking the streets of Paris for the second time… enjoying as much as my senses could gather. I loved the ambiance, the rhythm of the city… everything!!! I felt that if I wanted I may be able to even live there.
Well, that’s what my friend Jesiel actually did. She has moved herself to Paris to start at 33 a new career as a Pastry Chef. She recently started a blog – Sweet Journey of Inspiration – to capture her travels and her love for good authentic food, especially pastries.
So to reminisce about my days in Paris and to celebrate Jesiel’s decision to leave all that is familiar to her and start anew in a city where she still is learning the language, I decided to make these savory crepes…
Savory crepes… crêpes salées or gallettes are extremely popular in menus across Paris. As you can see from my previous post on Parisian crepes, they’re mostly made from buckwheat flour and come in an infinite variety of savory combinations. I had mine then with potatoes, spinach and cheese.
Well, with the abundance of broccoli we’ve had recently, these are made with delicious broccoli. They’re simple to make and a nice savory alternative to using up those crepes from our crepes recipe post right here…
POTATO BROCCOLI CREPES
1 small red potato, quartered 3-4 broccoli florets Handful of shredded cheese – it could be gruyere or a cheese blend like I used Handful of walnuts Drizzle of honey – optional Salt and Pepper to taste 2 crepes – recipe here
- In a small saucepan filled with about ½’ of water, place the potato quarters. Salt the potato. Cover and bring to a boil over medium heat.
- When the potato is about to be done, place the florets on top of the potato for them to steam. After covering the saucepan again, wait about 15 seconds and turn off the stove. The florets will cook with the steam and remaining heat in the saucepan for about 10 minutes more.
- If you have already made your crepes, you should reheat them so they’re flexible and pliable again. So while you wait on the broccoli to finish cooking, heat up a skillet (I use the same skillet I used to make the crepes in the first place) and over medium heat, place the crepes for about 1 minute on each side. This will just reheat them and bring them back to life…
- Drain the water from the potato and broccoli. Mash the potato and broccoli together. Season mash with salt and pepper. Add the shredded cheese and nuts to the mash. Mix well to combine.
- Place about ¼ cup of mashed mixture onto each crepe, fold and place in a plate. Drizzle with a bit of honey over crepes and sprinkle added nuts on top for garnish.
KarmaFree Cooking 
Your posts on your trips to Paris have proven to be a great ‘checklist’ of things to seek out for. I went there for the first time (!) last week and you could hear me thinking: crepes, check; maccarons, check… and so forth. Merci, Madelyn! Merci beaucoup! BTW, I found Breizh Cafe, a little crepe place in the Marais that serves crepes made and stuffed with only organic (bio – as they call it there) ingredients. Their caramel salée ice cream was to die for too.
Merci beaucoup Adriana… I was just talking to a friend of mine if I should purchase a ticket to Paris. If I actually go, I will definitely use your suggestion – either for me or her. I am sooooo “good-kind-of-jealous” jealous you went to Paris. About this same time last year I was there and we “decreeted” (decretamos, in Spanish) that we would visit every year. So I have just a few months to bring that decreet to fruition…
I made these a couple nights ago, with cabbage in place of mushrooms because that’s what I had on hand. These are so simple, and taste amazing. Never would have dreamed this one up, but it’s a good thing you did.