We are staying, as we do every year, in Brittany in one of the gîtes built and run by some friends who moved here nearly ten years ago. The place is a rural retreat; 100 acres set in beautiful Breton countryside, not far from some amazing beaches. Every week Erika makes seven dozen traditional crêpes as a welcome for her guests, and puts a pack in each gîte, along with some of her homemade jam and local cider.
This week she let me try my hand at making them on the traditional hotplate – it’s not easy but it doesn’t really matter if they don’t look perfect because they still taste delicious. Particularly with the local salted caramel sauce!
The lifestyle at Keranmeriet is one I aspire to; land, sea and virtual self sufficiency. I manage to grow a few vegetables during the summer and get ridiculously over-excited every time I cook with a homegrown courgette, or eat blueberries from the bush so I can’t imagine how amazing it must be to be able to eat an abundance of fresh fruit, vegetables, eggs and poultry without actually being a farmer! One thing I have realised is how much hard work is required so I may just be a little too used to comfort to ever actually manage to do it myself. In the meantime I have Keranmeriet to visit to get my fix!
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