When I was 17 and in my final year at high school, we went on a school trip to Normandy. France, how boring when you live next door. I don’t think any of us expected this to be a memorable school trip. We weren’t a tight-knit bunch, so there was no guarantee that we would get along for a whole week.
The sun shone bright, the sea breeze was fortifying. There’s just something about the Channel that’s invigorating – maybe the thought that you could, if you really wanted to, swim to Britain. We visited the cathedral in Rouen, and re-enacted D-Day on the beach (and we’ve still got the video footage), ate more crêpes than we ever thought we could, and surprisingly, we had a great time. And it did become a memorable week, at least for me. It ended way too soon.
They say ‘sometimes it’s the little things’; I say 90% of the time it’s the little things that make life worth living. That music box I bought in Honfleur, the prettiest little port I’ve ever seen. The 20km walk along the sand dunes and cliffs of Normandy, and picnicking on the beach. Crêpes for breakfast. Crêpes for lunch. Snack, maybe even dinner. You don’t have to go all the way to Bali for a restorative holiday or trek to the Himalayas to live a great experience. France is close, and good, enough.
I want to go back this summer. It’s on my bucket list: ‘Go back to Honfleur and buy another music box.’ I hope that shop is still there. I’ll buy a music box and eat crêpes on the beach and wear a broad-rimmed sunhat and do sweet FA to celebrate handing in my Dissertation whilst working two jobs and blogging and trying to remain sane.
Maca, Orange & Almond French Crêpes
½ cup almond flour
½ cup spelt flour
2 tsps maca powder
1 + ¼ cup light coconut milk
3 tsp stevia or Truvia
the zest of 1 orange
1 flax egg (1 tbsp ground flaxseed + 3 tbsp warm water)
vegan butter or coconut oil for greasing
Whisk all the ingredients together in a mixing bowl. The batter should be quite liquid (perhaps even alarmingly so) and have no lumps. If you do get lumps in your batter, squash them into nothingness against the side of the bowl.
Grease a large, shallow frying pan with some vegan butter or coconut oil. Pour one ladleful of batter in the centre and swirl the pan to distribute the batter in an even circle. Cook on medium to high heat until the edges begin to look golden and crisp and the centre of the crêpe starts to puff up slightly. Delicately flip with a spatula, or if you’re brave enough flip the crêpe with a deft flick of the wrist. Cook for another two minutes on the other side, then place onto a clean plate.
Repeat this process 3 more times.
Serve with blueberries, coconut cream, cashew butter, banana – or whatever you like.
Tell me three of the little things that make life worth living for you?