Dish

Galette de Bretagne

Breton galette

Galette de Bretagne is made by mixing buckwheat flour with water to form a batter. The batter is then cooked on a griddle until it is crispy and golden brown. The crepe is typically filled with a variety of savory ingredients, such as ham, cheese, or vegetables. Galette de Bretagne is a versatile dish that can be enjoyed at any time of day.

European cuisine› Western European cuisine› French cuisine

Pancake

Origins and history

Galette de Bretagne has been a popular dish in Brittany for centuries. It is believed to have originated in the western part of the region and was traditionally made by farmers who used buckwheat flour as a staple food. Today, galette de Bretagne is enjoyed by people of all social classes and is a symbol of Breton cuisine.

Dietary considerations

Galette de Bretagne is suitable for people with gluten allergies, but is not suitable for people with dairy allergies. It is also high in calories and should be consumed in moderation.

Variations

There are many variations of galette de Bretagne, including sweet versions that are made with sugar and butter. Some recipes also call for the addition of eggs or milk to make the crepe richer.

Presentation and garnishing

Galette de Bretagne is traditionally served on a large platter and is garnished with chopped herbs and spices. It can also be served individually on small plates.

Tips & Tricks

To make the perfect galette de Bretagne, be sure to use a non-stick griddle and cook the batter until it is crispy and golden brown. Be careful not to overcook the crepe, as it can become dry and tough.

Side-dishes

Galette de Bretagne is often served with a side of salad or vegetables. It can also be served with a variety of toppings, including ham, cheese, and vegetables.