Galettes and Crepes are translated into "Pancakes," which are often associated with a light snack or Shrove Tuesday celebrations. In fact, the Galette and the Crepe are two quite different recipes from Brittany. Together they make, not a snack, but a wholly satisfying two or three course meal that has now become a great culinary treat.

Galettes

Galettes are made with a batter containing ONLY buckwheat flour, sea salt and water. This batter is mixed vigourously like bread dough. The buckwheat gives a highly nutritious, gluten free flour which makes a tasy wheaty Galette, ideal for Galette Savoury Fillings.

Crepes

Crepes are made with wheat flour, milk, eggs, sugar and fat. The result is a batter which is very similar to that of the traditional English pancake and is served with Crepe Sweet Fillings.

Both Galettes and Crepes are cooked at The Pear Tree Creperie in the traditional BRETON style, on Cast Iron Griddles. The Art of making Galettes and Crepes is to create a large but thin pancake. They are then folded in half and filled appropriately with a savoury or sweet recipe chosen from the extensive menu.

Did you know that Galettes and Crepes date back to the Middle Ages, long before cutlery emerged and thus were eaten with one's fingers? Please follow this link to read more about the interesting History of Galettes and Crepes.