Pizzeria La Creperie - Sarreguemines

Not so simple, the buckwheat cake! Mix the buckwheat flour, salt and water. It must be done wisely for about ten minutes, then type the dough on the walls of the container to break the salt grains while having the preparation. Then let the dough go between its fingers to check that there are no traces of salt. After that, we must be patient, very patient: let rest [one to two days] with a little water on the surface to prevent the appliance from drying. Of course, we can use a dough made the day before. Just add a little water, mix in hand and rest 2 or 3 hours. Here, the dough is ready... Just cover the entire surface of the “billig” (castle plate 40 cm in diameter). In the end, the bend remains: square for the complete, in order to let the egg appear, as a fan for the almond cream... (An extra origami lesson. It is a pity for this “crêperie”; “salted” and “scratched” pancakes are not separate (prepared with the same paste to “crêpe” The non-temperate mineral water, made of plastic bottles, is also not very serious. In fine, in a snack, it passes; for a "crêperie", follow my advice and put your hands to the (good paste).

Good dishes, originals, it changes restaurants of the flat corner for waiting, not big world this day and an endless waiting, after giving us the map of desserts nobody came for us to order...

We booked for a group 18 people so how to say no ricard, no aperol, more ice, more Nutella for crêpes.... hat to the waitress who juggles with the lack of raw material with the smile... so Mr the boss thinks to provide your employees with what to work. We're not coming back.

Horror waiting time approximately one hour badly presented frozen and low-end products bad The majority of the dishes presented are not available the pancakes are horrible

To eat on the thumb it's very nice as a place. Cider is excellent! The pancakes are good... Not bad pizza.