Or this?What is your image of Bastille Day? I guess I’ve always gone with the former. Revolution. Down with the Monarchy. Let them eat cake. Yeah, I know, that was not real. And the guillotine. Oh, yes! The Bastille, which only held seven prisoners at the time of its capture, became the symbol of the fight against oppression for all French citizens. Long gone.
A more accurate picture of Bastille Day, or La Fête Nationale, or Le Quatorze Juillet, involves a big military parade on the Champs-Elysées in the morning. Oh, and there’s the dance, or ball, in every village in France. It’s a big social occasion. A little food. A little drink (or a lot). Some music. A time to get together with neighbors and friends, and to make new friends. Then there’s the fireworks. OK, kinda’ like our 4th of July. But without the grilling.
So I’m sure I’m not alone in loving to include a little francophile-ness in my life. And Bastille Day is a great excuse. I started with a beautiful breakfast of thinly sliced ham, a little gruyere and a blue cheese (from my recent trip to Switzerland and Italy), a cafe, and some fresh fruit. Perfect.
Dinner. So many choices. I finally went with a ham & gruyere buckwheat crepe, or Galette Complete. I’ve made regular flour crepes for ages, but this was my first time with buckwheat. One cup milk, 3 eggs, 1 cup flour (buckwheat, this time), a splash of olive oil, a pinch of salt . . . my basic recipe thrown in a blender (easy to pour).
Heat large flat skillet (mine’s almost black from years of use as ONLY a crepe/egg skiller), adding a little olive oil or butter, pour in enough batter to cover bottom of skillet, and swirl to form crepe. Cook on each side 1-1/2 to 2 minutes. Collect crepes on a plate.
Assemble your ingredients for the Galette Complete (mise en place): 1 egg for each serving; 1/4 cup grated gruyere mixed with 1-2 T. grated parmesan for each serving; 2 slices thinly-sliced ham for each serving; 1 crepe for each serving.
Layer ham slices over melting cheese, then add remainder of cheese per serving. Fold in each side of crepe (I used toothpicks to keep folds) to make a rectangle, then place egg in center. Cover pan with lid and allow egg to cook until white is firm (about 3-5 minutes).
Ok, so mine aren’t too pretty! But that runny egg with tastes of ham, gruyere, and crepe . . . so good!
Remove toothpicks before serving. I added a salad of greens, goat cheese, and walnuts, lightly dressed. I also picked up some cute little shells filled with scallops and a bread topping to accompany our meal.
Don’t forget the wine! A perfect wine to complement the crepe is Les Portes de Bordeaux, a white Bordeaux and a sauvignon blend — nice and dry.For all you francophiles out there, and to everyone else who enjoys good food and drink, Salut!
Check us out at www.Passportdinners.com.