Crêpes are the French pancakes. They are based on a batter: “Pâte à crêpe” made mostly with wheat, milk, eggs and often some sugar. Traditionally the crêpes are cooked on a “Crêpière” or also called “Bilig”. A crêpe is usually cooked on both sides with a little butter.
“Galette” is the name given to the buckwheat crêpe) Buckwheat is known as “Sarasin” or “blé noir” (Literally “Black wheat” in France. It is not a cereal (Graminacea) but is in fact related to rhubarb with light brown or black seeds in the shape of polygons. The crêpes can be served lightly cooked, soft or golden & crispy to suit your liking and garnished with sweet or savoury fillings! Gruyère is usually the fromage of choice to complement savoury fillings whilst chocolate, fruit coulis, jams and lemon are popular with sweets.
Buckwheat originated in Northern China and Mongolia and was possibly introduced in France around the 12 th Century. It grows on poor soil, has low yield and used to be part of the staple diet of the working class in Brittany (France )Buckwheat is regaining popularity and recognised as a healthy food being gluten free and nutritious! Buckwheat has a nutty smell and taste with a wholesome character.
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