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  • Now this is the sort of Parisian experience I'm excited to repeat. I'm very fond of galettes from my experience with a French bistro in Denver and Maggie's have to be the best in Las Vegas. Her galette batter is made with buckwheat flour from France, which is naturally gluten free. She also imports French wheat flour for her crepe batter- glutenous and delicious. Galettes make a perfect savory meal and crepes are great for a sweet snack. Most local places use crepe batter for both sweet and savory applications and that doesn't taste right. In my opinion, caramel is for crepes and pesto is for galettes. I read over the menu behind the counter and decided to try the Flying Baby galette because it includes blue cheese. Asking Maggie why it is called Flying Baby, she explained that she named her menu items after family members and related a story of her godson in France bouncing around the house with so much energy, earning the nickname Flying Baby. I took a seat at the bar and watched as Maggie prepared my galette. A few minutes later, my order was ready and she presented my plate. The galette was filled with a lot of melted cheese (mozzarella and Gorgonzola) and warm tomato slices. I love to combine bites of galette with the side of crisp lettuce topped with a perfect French whole grain mustard dressing. It was almost too much food, but I finished my plate and left full. I'll be back with my daughter to try the crepes and smoothies. I just hope she is not able to reach the shelf of Kinder Surprise eggs, because she is addicted to opening those things. She will come in with a basket and hunt until she finds all the eggs. We'll call her Flying Baby II.
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