Come to savour our specialities of crepes and plain round flat pancakes!

THE ORIGINE OF THE PLAIN ROUND FLAT PANCAKES

Go back to 7000 before Jesus Crist. At this time, the pancake was the basic food in the country. Accompanied with different cereals, the pancake was, among others, a simple gruel to be spread and dried.

In pen ar bed (Finistere), we can smell, we can admire the fabulous landscapes, we are bewitched by the noises of nature...and all that at the top of the water tower savouring delicious crepes and plain round flat pancakes bretonnes accompanied with a bowl of cider.

Our delicious specialities will surprise all the greediest of young and old gourmets

Buck wheat pancakes :
The Chef pancake : broad slice of streaky bacon grill
Pancake with sausage of Molene: sausage smoked in seaweed
The Peasant : bacon, egg, potatoes cheese
The roquefort : roquefort, walnut, lettuce
The Auvergnate : warm goat’s cheese, slices of bacon with lettuce
The guemenez : chitterling, roquefort, grilled onion, lettuce
The Rustic : mushroom to cream, slices of bacon, cheese
The provencale forestry : mushroom, garlic butter, tomato sauce with sweet pepper
The Bigoudène : cooked apple, slices of chitterling, grilled onion
The Léonarde : leek, cream, egg, bacon cube
The three cheeses : roquefort, gruyere, goat’s cheese, lettuce
The cheese pancake of Molene
The complete provencale
The complete onion
The complete forestry 
Salmon with cream
The great complete : complete forestry and provencale
The Bretonne : white butter sauce and small vegetables, mussels, prawns and nut of scallops

Wheat pancakes :
Our pancakes with cooked apple (accompanied with sugar, chocolate, lemon, honey, homemade caramel, custard, mint, fines)  
Our blazed pancakes : with calvados, Grand Marnier, rum
Ice floe pancake : 2 ice cream scoops
Tête de négre : two ice cream scoops with hot chocolat
Flamed banana and pineapple pancake
The plougastel :(strawberry season): strawberry, strawberry ice cream, wild stranberry liqueur, chantilly
The After Eight : custard, chocolate-mint ice cream, pippermint, chantilly
The Water Tower 
The Lichouse 

Our dear neighbour: the lighthouse attendants :
L’île vierge(attendant: jean Malgorn) : two chocolate-mint ice cream bowl, chantilly
The ouessantine(lighthouse of the Creach: Jean Yves Berthelet) : cooked apple flamed with Calvados
L’île flotante(lighthouse of Kereon:Jean Philippe Rocher) : custard, two vanilla ice cream scoops, chantilly
La Phare du Four
The Trou-Normand(lighthouse Tri-Men:Erwaan Masson): cooked apple, apple ice cream, Calvados

 THE BUCKWHEAT PANCAKE

Was cooked in frying pan in only one side. We could cut it in slender strap for supplement with soupor broth or fill it, still warm, with eggs, pate, sausage, sardines and many other local foodstuffs.

THE WHEAT PANCAK
Much more crunchy, got from whisking for a longtime the batter in fist and wascooked, on the two side, in stone or biligs in cast iron. The thick or slender pancakes which the cult back up, we said to the Duchess Anne, suited the poor grounds, in majority of Brittany. The wheat pancakes were rather reserved to the landowner and cities inhabitants.

THE ARRIVAL OF THE FIRST GALETOIRES

In the XVth centuries, the days of market or fair, families met in the market town for the day. Here the crepieres worked from the down to prepare huge stack of pancakes accompanied with pâte, sausage and salted butter. The buckwheat pancake was savoured for the dessret, the crepiere add eggs to the batter then flavoured it with cinnamon or orange blossom. The mild pancake was born.

Soon the wheat replaced the buckwheat then the milk entered in the composition.

From 1872, the consumption of pancakes and plain round flat pancake decreased and still more everyday. It was the big invasion of the bread.

Nowadays, the pancakes and plain round flat pancakes are a foodstuff for celebration. Made in scarce way, today it is more and more varied and accompanied with more various side dishes;

Brittany has known how to high light this tradition and make it as a renowned gastronomic specialitiy.