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Our crepe recipes inspired by the soil of Provence

Fancy a bit of a change from the usual butter and sugar or buckwheat? Sounds like a good idea to us. Provence-Alpes-Côte d’Azur overflows with local produce that promises to add an original touch to your Candlemas celebrations and pancake parties!

With flowers: honeys and jams

From the rolling meadows of the Hautes-Alpes to Mediterranean shores, via sweet-scented garrigue, Provence-Alpes-Côte d’Azur offers an incredible diversity of flowers for the greatest pleasure of our bees, honey producers, jam makers… and foodies! If you appreciate the smell of thyme, rosemary and savory, opt for a “Miel de Fleurs de Provence” for your pancakes – but don’t forget to check the IGP (Protected Geographical Indication) label to be sure of its 100% Provencal origin. If you’re mad about wild thyme, rhododendron or raspberry, go for a “Miel de Montagne” produced in the Southern Alps. And if you’re a fan of single flower honey, we of course recommend our fragrant and creamy must-taste lavender honey! Whatever your favourite, make sure you spread it evenly over the whole crepe for a sweet snack or dessert. As a bonus, you can even add a little squeeze of lemon for a touch of acidity. To give your pancakes an even more pronounced floral taste, why not sample our flower jams? Refined and delicately scented, the region’s lavender, Provence violet, mimosa, Grasse rose and jasmine specialties promise to spike up your pancake party with a creative touch.

With olives: pitted, tapenade or a drizzle of oil

Big, small green or black… Olives are an intrinsic part of the South of France and Provence. Pitted olives add a typical Provencal touch to savoury pancakes and pair perfectly with vegetables, feta or mozzarella cheese. If you enjoy tapenade, you can use it on its own as a pancake spread or as a base for other ingredients of your choice. If you’re looking for a quick and easy savoury appetizer, roll up your tapenade crepes and cut them into little slices. Olive oil is one of the staples of southern cuisine, so why not use it in your pancake batter? If you mix your sweet batter ingredients with olive oil, you’ll obtain a delicious, original and authentically Provencal pancake that promises to marry to perfection with your favourite jam or spread! Of course, you can also add a drizzle of olive oil to savoury crepes stuffed with mushrooms, vegetables or cheese. Yum!

With almonds: creams and spreads

Almonds have been one of Provence’s star products since the 19th century. In the years 1910-1920, Aix-en-Provence was even considered as the almond capital. Although almond growing gradually fizzled out in Provence in subsequent years, it is now back in the limelight thanks to the efforts of local producers committed to reviving organic almond farming. You’ll find several varieties of almond here, including Lauranne, Fertagnès, Ferraduel and Ferrastar, all renowned for their exceptional flavour. Of course, you shouldn’t put whole almonds in your pancake, but you can rediscover the delicious taste of Provence almonds thanks to the local almond spreads and creams. Often made with chocolate or milk, almond spread is particularly irresistible. You can enjoy it on its own in your crepe or, for example, paired with a few slices of banana! Almond cream is smoother in texture and has a more intense flavour. It is fabulous on its own, but also pairs perfectly with a scoop of vanilla ice cream.

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With cheese: ewe, goat or cow

Nothing beats a savoury pancake with melted cheese, but not any old cheese! In Provence-Alpes-Côte d’Azur you’ll find a great choice on the local cheese platters, including some absolute must-do local specialities. Let’s start slowly, with ewe’s cheeses. We particularly recommend Brebichon, a more delicate and gentler-tasting version of Reblochon, as well as the fresh, supple Tomme d’Arles, flavoured with Herbes de Provence. You’ll also find the firmer Tomme d’Annot here, along with light and airy Brousse de Brebis. You’ll be spoilt for choice when it comes to goat cheeses too. One of the most typical in Provence is Banon cheese, originating from the village of the same name located in the heart of the Alpes-de-Haute-Provence area. It is always wrapped in a chestnut leaf – an ancient technique used to preserve the cheese over winter and maintain its plump texture. Tomme de Provence is also a must: sweet and creamy, it is lightly sprinkled with pepper and Herbes de Provence. Cachat cheese, also aptly referred to as “Fort du Ventoux”, is a speciality from the foothills of Mont Ventoux, made with leftovers of pungent goat or sheep cheeses. Last but not least, if you’re looking for a good cow’s cheese, we recommend the sweet and soft Tomme des Hautes-Alpes or Tomme du Champsaur, or the stronger but oh-so tasty Bleu du Queyras! Especially melted in a crepe… Made your mind up yet?

With sun-kissed vegetables and garlic!

Tired of the usual buckwheat crepes? Try the Provencal version, bursting with delicious southern vegetables. Simply mix some grilled aubergines with mozzarella and a dash of olive oil, or courgettes with feta cheese. If you like sweet peppers, fry them up in a pan, mix with an egg or two and make a pancake wrap. Tomato fans have a few different options: you can dice them with olives and a touch of mozzarella or feta cheese, or make a sauce with some onion and Herbes de Provence. And if you can’t make your mind up, simply mix all the vegetables together to make a tasty – and typically Provencal – ratatouille! Whatever your favourite recipe, feel free to add garlic to taste. It’s one of our favourite local products of course, but above all, it marries perfectly with our sun-kissed vegetables for an extra piece of the South of France in your plate!