inthekitchen
Ketty Pichaud La Crêperie Ker Breizh Though crêpes are occasionally found in the city’ s French Canadian restaurants, they are not typically the entire focus of the menus. That is, until La Crêperie Ker Breizh appeared on Winnipeg’ s dining scene in 2022 selling sweet and savoury crêpes. The latter, known more accurately as galettes in Brittany, France, are made with buckwheat flour, imparting their rich( yet mild) flavour and darker appearance. Co-owners Ketty Pichaud and Yvonnick Le Lorec embrace local products, marrying homeland inspiration with Manitoba flavour.
La Poissonnière
Manitoba raised trout is delicately flavoured and tender, sourced from Ridgeland Aquafarms. Find it regularly at St. Norbert Farmers Market.
Dill and Lemon Cream Whisk the cream with lemon once it is firm add the dill and salt and pepper.
INGREDIENTS Leeks 2 large leeks, washed and thinly sliced crosswise 1 Tbsp butter pinch of salt 1 / 2 cup 33 % cream 1 Tbsp grated parmesan 2 Tbsp white wine
Dill and Lemon Sauce juice from one lemon 1 / 2 cup 33 % cream one handful of dill salt and pepper
Smoked Trout 1 generous sized fillet of fish
Buckwheat Flour Crêpe See recipe on page 12
METHOD Leeks 1. In a large skillet melt butter on medium heat. 2. Add leeks and cook for 2 minutes. 3. Add the wine, cover and reduce heat to low heat for 10 minutes. 4. Stir in cream and parmesan, cook for 2 more minutes. 5. Add salt and pepper. 6. Strain the sauce, and transfer into a small bowl to portion each crêpe.
Smoked Trout Slice the trout into slices to top each crêpe. More slices can be added inside as desired.
Assembly 1. Prepare crêpes. 2. Transfer one crêpe to a plate. 3. Fold the crêpe into a triangle. 4. Flip the leeks upside down in the center of the crêpe. 5. Add good pieces of smoked trout on the crêpe. 6. Add dill and lemon cream, using two spoons to create quenelles.
Yield 4-6 crêpes
ciao! / apr / may / two thousand twenty-six 13