In Pontivy, in Morbihan, in the heart of Brittany, there is an institution.
“I opened my creperie 54 years ago, in February 1970, on Candlemas Day.
You have to believe that it brought me luck,” says Nicole Rivaux, jovially.
“And they,” adds the lady in the apron, pointing to the two large cast iron pancake pans in front of her, “they are more than a hundred years old!
» It's an understatement to say that the woman at the head of the Chez Nicole creperie has become a master in the art of the butter and sugar crepe.
Here is her recipe and it is excellent!
For around fifteen pancakes
Ingredients
500 g wheat flour
250 g of sugar
500 ml of milk
A large pinch of salt
A little sunflower oil
Water, “to the eye”
For the filling: as much salted butter and sugar as you want!
Recipe
In a salad bowl, mix the flour, sugar, salt and milk until the dough is homogeneous.
Add water to obtain a liquid texture.
" The amount ?
It’s to the eye,” slips Nicole Rivaux mischievously.
But our eye tells us that she uses around 300 to 500 ml.
Moisten a little oil on a cloth then grease a large frying pan with it.
Pour in a ladle: the dough should form a thin layer.
When the dough comes apart, it's time to turn it over.
Cook for a minute on the other side and garnish with sugar, but above all with plenty of salted butter.
And if you ever feel lazy, you can always go there.
Crêperie Chez Nicole
, Rue Julien Guidard, Pontivy (56).
Open only Tuesdays, Thursdays and Fridays.
Information: 02.97.25.34.32.