Brittany is famous for it pancakes, these lacy galettes are a delicacy both sweet and savoury. These pancakes originally weren't the fine and delicate ones we know today. The buckwheat grew well in the granite soil in Brittany and was simply kneaded with salt and water to form a dough and baked on stones, these were the original galettes which were part of the staple diet of the Bretons. Breton savoury pancakes as mentioned are prepared from buckwheat flour, eggs and milk or water (dependent on the area).
The galettes are served with a savoury filling such as cheese or seafood, meat or vegetables. The most popular filling for savoury crepes is egg and ham. The eggs are either prepared 'brouille' scrambled on the crepe or 'miroir' cooked untouched on the crepe. The pancake is ready when the egg is just cooked, simply fold in the sides to envelope it and the egg yolk should just show out.These pancakes are very difficult to recreate in the home as you need to spread them out to a wafer thin layer on a hot girdle. Many chefs try to recreate them in their kitchens with little success
Sweet crepes are lighter and prepared form wheat flour and are often served with a little sugar sprinkled over or a little honey or jam.
Here is an adaptation of the Brittany pancake.