The Lesser-Known French Crêpe You Need to Try — Culinary Tour de France

July 12, 2017

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http://www.thekitchn.com/feedburnermain

Au revoir, Paris! Ann Mah takes us off the tourist path on a culinary tour of France’s favorite regional foods.

Made from chickpea flour and olive oil, this thin, savory crêpe is best eaten hot, its blistered surface stinging your fingertips, and the crisp edges giving way to a creamy, tender center. Socca is the beloved street food of Nice, and its vendors can be spotted throughout the city, hawking it from carts attached to motorbikes, or sidewalk stands.

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