Decided to use ‘Fourme d’Ambert’ blue cheese instead of ‘Saga Blue’ with Roasted Garlic at Bastille day party

With a number of friends, we held our annual Bastille Day Party yesterday afternoon.
I brought one of my party hits, Roasted Garlic with Blue Cheese and Tomato Chutney.
Trying to keep things in a Gallic tone, I decided to use Fourme d’Ambert , a blue cheese from Auvergne with a tangy, mild taste instead of ‘Saga’ Blue.
It worked very well together.
I also contributed some homemade crepes and a jar of confiture ‘Bonne Maman’.
A few people asked me for the recipe of the Crepe Batter but I was embarassed to say that i did not measure. I just know when the mix has the right consistency.