Galettes au saumon fume - Smoked Salmon Savory Crepes

There is something I miss about not spending the Holidays in France : delicate food all over the place and the endless conversations about food! At this time of year, it seems that the only thing French people are obsessed concerned about (beyond unusual heavy snow) is food. You can't miss it, it's all over the place (yes, more than usual!!) : on magazines cover, on TV, in every single shop in town, in supermarkets, etc.

Traditionally French people have two meals  : a small souper on Christmas Eve (originally a soup to warm you up after Midnight mass) and a big lunch on Christmas day. These days, people will choose from oysters, snails, smoked salmon, foie gras, boudin blanc, seafood vol-au-vent, fancy mushrooms feuilletés with truffle, crabs, lobster, coquilles saint-jacques, etc. On Christmas day, the stuffed turkey with chestnuts is common but so are capons, guinea fowls or any game meat. You might not believe me but a traditional public school Christmas lunch à la cantine would include venison (from public daycare all the way to high-school!!) And I am not even talking about dessert, marrons glacés ou les chocolats, let alone about wine and Champagne! A feast that everyone is looking forward to and won't feel too guilty about (because they eat a balance diet without snacks during the rest of the year!) And just in case you are not stuffed enough by reading this list, just bear in mind that French people tend to do it all over again on New Year's eve and New Year's Day! Et oui!

So yes, I miss that. I miss having a choice. I miss watching wonderful shop windows full of délices. I miss overhearing the conversations around food, the petits trucs exchanges among friends or colleagues to make a recipe really over-the-top. I miss the atmostphere it creates in France where, for once (and not because of strikes (or snow)), the whole country is fully paralyzed because it's engaged in food! Call me crazy... but I do miss it!

Smoked salmon is now ubiquitous in France and in the US (I purchase mine at IKEA, c'est pour dire!!)  and has therefore lost its "holiday special" place in our menu. My children love it on their bagel or mini sourdough crêpes... and I love it just plain with capers and lemon or, like here, in a savory crêpe. This is maybe my favorite galette ever... and just for that it deserves a special post, even around the Holiday season. Why? Because, like any other French citizen, I am thinking about what to make for Christmas Eve (lobster?) and for Christmas Day (capon? charlotte aux fruits rouge? snails?)... so I don't have much time to cook for the daily meals until then. So serving une galette is a perfect dinner option! Happy  Holidays and Bon Appétit!

Ingredients:

- Recipe batter can be found here

- Smoked salmon

- Creme fraiche

- Chive

- Capers/dill/lemon

- Black pepper