Crêpes or galettes?
This simple, age-old recipe is part of Brittany’s distinct identity. But woe betide anyone who confuses a crêpe with a galette! In Lower Brittany crêpes are made with either wheat flour or buckwheat (sometimes still called sarrasin), but in Upper Brittany the buckwheat pancake is savoury and called a galette. After that it all depends on the thickness of the batter, the mixing of the flour, the cook’s know-how and some very well-kept secrets. In this respect, you could say that everyone has the best recipe. But Brittany has the best! The blinis, pancakes and crumpets you find in other countries are distant cousins.