This nice gentleman prepared my crêpe au sucre this morning at the weekly Bastille market. We had lovely small talk as I decided between a simple sugar crêpe or one with apricot jam He was clearly pleased when I chose au sucre. "It's more natural" he said, "You have the real tastes of the crêpe that way."He bragged that this was a specialty of Brittanny. He prepared the crêpe with great pride and a smile. Things taste so much better when they are made lovingly. This was delicious.
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