Brittany, France, is renowned for its crepes—but not only the lightly sweet, relatively neutral type that you might sprinkle with sugar or smear with jam. Galettes bretonnes are dark and savory, with a distinctive earthiness that makes them an integral part of a dish, not just an understated wrapper. That’s because they are made from rich, mineral‑y buckwheat, which thrives in the cool Breton climate. A galette complète is the classic preparation; it consists of a crepe glossed with salted butter and folded around salty‑nutty ham and Gruyère and an oozy egg.
Crepes are simply thin, unleavened pancakes, and after a bit of practice—our recipes yield two more crepes than are needed for the fillings—you’ll be able to cook them with confidence. They also keep beautifully, and a stash of savory crepes can be a secret weapon for a stylish meal in a hurry.
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