​From north to south, from east to west, any corner is worth to be visited in France. Its cultural, architectural and gastronomic diversity is one of the highlights of this charming country. A diversity that can be reached thanks to our Renfe-SNCF in Cooperation high-speed trains. Although it seems to be very far away, even the majestic Brittany is easily accessible, and you can't deny that you would love to taste delicacies like the galette bretonne!​

You have two options: travel to France and taste this culinary marvel or prepare it at home. Here, we'll explain you all about the galette bretonne so you can impress your guests!


The galette has its origin in the famous crepes. These are a gastronomic specialty that is offered throughout France, but the galettes originate from the region of Brittany located in the northwest of the country. 


Picture of a galette bretonne
There is evidence that in the Ancient Rome people ate crepes to celebrate the arrival of the spring and, therefore, the harvest to come. Centuries later, this traditional recipe evolved and new ingredients were added, such as buckwheat flour.

However, it was not until the end of the 14th century that the first recipe for crepes inspired by the Breton tradition emerged. In this territory, it was a staple food just like the bread. The variety is immense, but one of the most popular galettes is one that is filled with grated emmental cheese, ham and a fried egg.

During several centuries, the galette was the principal food of the Bretons. It is curious that buckwheat grew without any problems even in these less fertile lands. In fact, it became known as the poor man's cereal because it became the important food of the less wealthy. 

In Brittany, there is offered a third type of galettes and crepes: krampouzh. According to the tradition, these delicacies have to be accompanied by handmade cider to enjoy its flavour in its maximum splendour.


How to prepare the galette bretonne

Picture of a homemade galette bretonne

The recipe for the galette bretonne is very similar to that of a conventional crepe. While the latter is made from wheat flour, in case of the galette it has to be replaced by buckwheat flour. Hence, there are differences in the taste. The ingredients you need are:
  • 250 grams of buckwheat flour
  • A pinch of salt
  • 1 egg
  • 500 ml of water
  • 1 tablespoon olive oil
Mix the flour, the salt, the oil and an egg with a bit of water until you get a thick dough. Add the missing water and beat well, making sure that there are no lumps. Let the mixture stand for at least one hour.


Once finished, you should add a little bit of butter to the pan and, when it is warm, add the mixture. When it is done on one side, use a spatula to continue with the other.

Then, you should add the ingredients. Break an egg over the galette, add cheese and a slice of ham.

Join the conversation

    Write a comment