If you plan to visit Brittany, there’s a good chance you’ll have the opportunity to enjoy a galette bretonne at least once. Found in crêperies throughout the region, galettes are one of Brittany’s most iconic dishes.
Unlike sweet French crêpes, which are made with wheat flour, galettes are made with buckwheat flour and traditionally served with savory fillings. Buckwheat became popular in Brittany several centuries ago because it grows well in the region’s poor soils and mild climate. Over time, galettes became an everyday staple for Breton families and remain an important part of the local culture today.
One of the most popular versions is the galette complète, filled with ham, cheese, and egg. However, you’ll also find galettes topped with seafood, mushrooms, local cheeses, seasonal vegetables, and many other ingredients.
Galettes are traditionally enjoyed with Breton cider, making them a simple but delicious meal to share with family and friends.
Whether you’re remembering a trip to France or simply looking for a new recipe to try at home, we hope you’ll enjoy making these traditional Breton galettes in your own kitchen.
Ingredients for 10 galettes
- 2-1/2 cups buckwheat flour
- 3 cups water
- 1-1/2 t salt
- 1 egg
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Instructions
- Whisk the ingredients until the dough is smooth with no lumps. Let it rest for 1 hour.
- Heat your crepe pan to hot and melt a little butter in it. Pour a thin layer of dough and spread it out so it covers the pan. Cook for about 30 seconds on each side.
- Lower the heat and add the fillings. Fold the galette in half, or each side up to still see a little of the fillings.
- If you want to serve all the galettes at once, keep the finished ones in the oven (140°F).
All galettes can be enjoyed with traditional hard Breton cider.
If you're interested in trying these galettes in their place of origin, we invite you to browse our tours of Brittany!
