Every February 2, 40 days after Christmas, the French celebrate The Chandelier, a more than perfect excuse to devour one of its most international dishes: the crepes.
A holiday that dates back to the Middle Ages and pagan times before even the Catholic church canonized it. Today, the only faith that moves them is to get together with family or friends and eat the perfect crepe, sweet or savory. Of course, cooking and eating it entails more than one superstition. For the French, La Chandeleur is almost like Groundhog Day for the Americans. (not by chance celebrated on the same day): a weather forecast. Whether winter lengthens or spring approaches, In Madrid we can also celebrate this day of the crepe in one of these creperies, as if you were in France.
Pardon my french! I love the crêpes!
MONDAY CREPERIE
Good coffee, better crepes is the motto of this creperie near Madrid Río where they import the buckwheat flour with which the galettes are made from a traditional Brittany mill.
A gluten-free flour, so suitable for celiacs, and with recipes as attractive as that of cecina, tomato, emmental, gorgonzola and lamb's lettuce, or smoked salmon with leek fondue and chive whipped cream. They also have sweet specialties, of course.
CREPERIE MA BRETAGNE
Probably, the oldest creperie in the city. A classic and warm place in Malasaña, which does not bother to win over its decoration, but rather through the stomach, with classic savory galettes and sweet crepes, in addition to a short but very French menu, of pâtés and, of course, Breton cider.
THE MINORITY
Minoterie means flour factory in French, that is, mill. Like the mills in which the buckwheat flour with which the galettes are prepared, or durum wheat flour for the sweet pancakes. Following the Breton tradition, Basma El-drissi, chef and founder of La Minoterie, offers classic recipes: like the complète (egg, emmental cheese and ham) or the fromagere (a mixture of cheeses).
Like in Brittany, in Madrid, in La Minoterie.
CREPERIE OLIVE
A place so small on Calle Conde Duque that if you get lost you'll pass by, and you shouldn't if you're looking for pancakes and French-inspired breakfasts and snacks. Sweet and savory, as in any good creperie, Dulce de leche, Kinder Bueno, Nutella... Smoked salmon, ham... Classic and infallible ingredients if the crepe is good. In addition, the rest of their pastries and cakes are also homemade.
The tea party of champions at Olive.
CREPERIE LA RUE
A collage of vintage decoration brought from France adorns this place that is located in the heart of Malasaña, but could well be in Le Marais in Paris. Their more than 30 varieties of crepes They all have their own name, maybe you will find yours and it will become your favorite combination. There are sweet ones for breakfast or a snack, and savory ones, Brittany galette style for lunch and dinner or less sweet moments. At brunch they have also become strong.
L'Orangerie: an extra one, very close to La Rue, also in the middle of Malasaña, recently arrived a couple of years ago, but another neighborhood favorite creperie, also with sweet and savory options, and an easy presentation to take away and drink at the moment.
Sweet and savory on La Rue.