Best a Man Can Gallette at Flo’s Crêperie
Remarkably Google can’t calculate the distance between Brittany, France, and the Sunshine Coast. There are no roads, rail, or direct flights. The search engine offers an apology and awaits further instructions. John Caruso discovers a little piece of Brittany down under.
Not a lot of fifty-plus males, certainly not the ones in my circle, would be as adventurous to try new things.
In fact, I’m sure a lot of them, me included, would have thought a ‘galette’ was another brand of razor blade. I certainly had no idea what a galette was until I stumbled across Flo’s Crêperie in Noosa Junction.
It turns out that a galette is a kind of crêpe, but not the thin and sweet ones you get with Nutella or lemon and sugar.
No, these are savoury, made with buckwheat flour and topped with all kinds of goodies, especially seafood. Best of all, buckwheat flour is gluten-free so my wife is happy too!
Now, I love seafood, but I never thought of having it in a crêpe. But let me tell you, it’s a match made in heaven.
Flo’s Crêperie gets their seafood from Lee Fishing Company, a local business that’s been around since 1951. They catch and process their own fish, shellfish, and crustaceans, so you know you’re getting the freshest and best quality.
The crêpes themselves have a long history, dating back to the 13th century in Brittany, France when a housewife messed up her porridge one day and instead of throwing it away, she spread it on a hot griddle and made the first crêpe.
Over time, they refined the recipe, using wheat flour for thinner and lighter crêpes, and adding all sorts of fillings, both sweet and savoury.
But in Brittany, they never forgot their roots so keep making the original buckwheat crêpes – galettes – and they used their coastal resources to fill them with seafood.
Same at Flo’s where there are some amazing seafood options on the menu such as galettes with scallops, mushrooms, and cheese; another with prawns, garlic and tomatoes; and another with smoked salmon, spinach, cheese, and a creamy sauce.
Delicious right? I’ve never had anything like them before.
The seafood is so fresh and juicy, it tastes like the ocean. The galettes are crispy and soft at the same time, and the fillings are abundant with an expert combination of flavours.
The menu is extensive and I’m slowly but surely working my way through it, ticking off all the flavours of the world as I go – from Peking Duck to The Spaniard with chorizo and caramelised onions; Tokyo Drift with pan-fried teriyaki prawns; La Portugese with Peri-Peri sauce and chicken or prawns; even the Italian Classic with prosciutto, cherry tomatoes, cheese and pesto (get the optional fresh burrata!).
It’s a delicious fusion of cultures and flavours with all tastes catered for.
Be sure to leave room for crêpes, from timeless classics to signature creations and for extra flair, choose a crêpe on fire with a flambee at your table! I can’t go past the The Suze, which is Flo’s twist on the traditional Crêpe Suzette – an oldie but a goodie (like me).
It’s plate-licking stuff and every crêpe has a tale to tell.
If you’re looking for a new and different foodie adventure, check out Flo’s Crêperie. For sure, they’re the best a man can get!
