Crêpes Sucrées au Froment

It requires skill and practice to make crêpes as they are made in Brittany. These crêpes ‘au froment’ are usually filled with butter and sugar. Other additions - for crêpes ‘au miel’ (with honey), ‘aux fruits pochés’ (with poached fruit) or ‘à la confiture’ (with jam) - are either spread on top of the crêpe or put inside with the butter.