The galette, a thin, crispy buckwheat pancake, is a culinary delight found in French creperies. While the term “galette” in the United States might conjure images of fruit-filled pastries, in France, it encompasses a variety of flat, round items, from butter cookies to rice cakes. However, within a creperie, “galette,” “crepe Breton,” “crepe sarasin,” or “savory crepe” all typically refer to this savory buckwheat pancake.
The galette’s history begins in Brittany, France’s northwesternmost region, an area well-suited for growing buckwheat. Buckwheat, or “sarasin” in French, thrives in colder climates with short growing seasons. The triangular seeds of the buckwheat plant are ground into flour, forming the base of the galette batter.
Although buckwheat originated in Asia, it arrived in Brittany around the 15th century, reaching peak popularity in the 19th century. A 20th-century decline prompted French farmers to establish the “Farine de blé noir de Bretagne,” earning a protected geographical indication in 2010 for buckwheat flour grown and produced in Brittany.
Buckwheat flour provides two key advantages to galette batter: taste and texture. Compared to white flour, buckwheat offers a distinctive nutty and slightly bitter flavor, complementing savory toppings. Its gluten-free nature and higher starch content contribute to a crispy, brown crust.
The evolution of the galette is a fascinating culinary journey. One legend attributes its origin to a farmer’s wife accidentally spilling buckwheat porridge onto a hot flat stone in her fireplace. Initially cooked over open fires, the galette has undergone significant transformations. In the 16th century, it was eaten plain with soup. By the 18th century, an egg was added for honored guests. The late 19th century saw the introduction of sausage and the galette’s spread throughout France. Today, galettes are cooked on electric griddles and served with a wide range of toppings.
Creating the perfect galette at home involves two key variables: batter type and form factor. Three distinct batter styles exist: Upper Brittany (buckwheat flour and water), Lower Brittany (similar to Upper Brittany with added all-purpose flour, egg, and oil), and a less common lower hydration batter. Experimenting with these variations reveals subtle differences in texture and browning.
Making galettes with different batter types
Galettes come in two main form factors: fork-and-knife and handheld. The “galette complete” exemplifies the former, with cheese, egg, and ham folded within a crispy crust. Handheld galettes, such as the “galette saucisse” (sausage wrapped in a galette), offer a convenient on-the-go option.
Galette complete and Galette saucisse
Achieving the ideal galette thickness requires attention to batter-to-pan ratio, pan temperature, and batter spreading speed. Using a specialized crepe maker, like a bilig, with a rozell (spreader), can enhance the process.
Making galettes on a bilig with a rozell
A recommended galette recipe utilizes the Lower Brittany batter. Combine buckwheat flour, salt, oil, half a beaten egg, and water in stages, mixing thoroughly. Resting the batter enhances its consistency. Cook the galettes in a hot skillet with clarified butter or oil, swirling the batter for thinness. Cook in batches, browning one side before flipping and adding toppings.
Preparing galette batter
For a galette complete, add an egg, cheese, ham, and a touch of mustard to the partially cooked galette. Fold into a square, showcasing the egg, and crisp the bottom. For a galette saucisse, place a cooked sausage on the galette, fold, and roll. Serve with mustard and caramelized onions.
Galette complete with ham, egg, and cheese
The galette, a versatile and delicious French crepe, offers a unique culinary experience with its nutty flavor and crispy texture. Experimenting with different batter types and toppings unlocks a world of savory possibilities.
