La Crêperie 在上海及香港皆有設點,台北首家店舖位於東區小巷弄內,位置雖並不顯眼,不過,每到假日、晚餐時段總是客滿。這裡的鹹甜薄餅外表雖不花俏,但鹹、甜口味搭配得宜,因此讓人相當的驚豔。 報導╱黃翎翔 攝影╱高凱新
帶你呷好料、趴趴走
法籍主廚Jean Marc Doche說:「做鹹食的麵糊是以法國蕎麥粉混合雞蛋、水等,而甜食則是使用小麥麵粉,所有麵糊都需經過24小時發酵。」蕎麥餅皮較有脆度,略帶些苦味,適合搭配鹹食配料,而小麥餅皮則較有Q感,較適合做甜食。 Jean Marc Doche告訴我:「製作薄餅的鐵板要有一定厚度,溫度也要夠,才可以燒烤出符合標準的薄餅。」我尤其喜愛鹹食薄餅的風味,布列塔尼焦糖豬肉家鄉捲餅以煎得香脆的蕎麥餅皮包裹著焦糖豬肉餡,餅皮意外地香脆且薄,蕎麥香氣濃,苦味不明顯,而帶些鹹甜的豬肉餡,顆粒感分明,口感Q實,愈咀嚼愈香。
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