In the Breton region, talking about galette can become a real subject of discussion ... Indeed, everything depends on the place where it is tasted ... Galette or crepe? Everyone has his method of preparation! In the western part of the region, there is no pancake there, but rather buckwheat or buckwheat crepe.
In Basse - Breton, the recipe is very different from that in Upper Brittany, on the East coast. On these high places, the galette is made with only buckwheat flour, water and salt. On the lower side of Brittany, cooks add this simple recipe of eggs, milk and wheat to add a little crispness to the dough.
Despite the fact that the buckwheat pancake is offered throughout France today, it remains a regional pastry. The French prepare 3.5 times a week more than the Bretons and the rest of the world.
In the past, every Breton home cooked the cakes every day and kept the recipe for them. But in recent centuries, manufacturing companies have expanded to design in large quantities and share Breton pancakes across borders.
How to prepare the pancake or the Breton Galette? If we went back to the traditions of a whole decade, the basic ingredient that must be used in your kitchen is buckwheat wheat. How to savor it? You can taste the cake in kind with no garnish or accompany with egg on the dish, ham and cheese. Enjoy your meal !