Dessert Landscape

My favorite crêperie in all the land is Crêpes à Gogo in Aix-en-Provence, a small and chichi college town located just north of Marseille, and my old stomping ground when I studied abroad there.  It’s located in a depressing underground passageway beneath a traffic circle, but they’ve been around since 1979, so they must be doing something right.  They make both savory crêpes (aka galettes) and sweet crêpes:
We began with a forestière galette (ham, swiss cheese, and mushrooms) made with buckwheat flour.  It was plump with filling– a nice amount, but not sickening– and we (perhaps erroneously) felt semi-healthy for getting something with a buckwheat base.  Then we moved on to our lemon and sugar crêpe, made with generous squeezes of a lemon wedge (not that bottled stuff) and lots of sugar.  Yes, you can get Nutella and whipped cream, but the simplicity (not to mention caloric savings) of lemon and sugar are heavenly.  The secret seems to be in the repeated application of toppings after each fold of the crêpe.  Our crêpe was warm, moist, refreshing, sweet, springy, and light.  It was so juicy that the syrup dripped on my purse and leg, and, amazingly, also on my partner’s leg and shoe.  It was pretty windy, but I guess I must chalk my messiness up to being in a crêpe daze.  Adieu, perfect crêpes… until we meet again.

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