Crêpe bretonne

Crêpe bretonne is a type of crêpe originating from the Brittany region in the northwest of France. It is a traditional dish, widely popular for its unique taste and cultural significance.

History

The Crêpe bretonne, also known as Breton galette, has a rich history dating back to the 13th century. It was initially made with buckwheat, a crop introduced to Brittany from the East. The crêpe was a staple food for the Bretons due to the hardy nature of buckwheat, which could grow in the poor soil conditions of the region.

Preparation

The preparation of a Crêpe bretonne involves a mixture of buckwheat flour, water, and salt. This batter is then spread thinly over a hot, flat surface, traditionally a bilig, a large, round, flat griddle. The crêpe is cooked until it is crispy and golden, then flipped to cook the other side. It is typically served with a variety of fillings, ranging from simple butter and sugar to more elaborate combinations like ham, cheese, and egg, known as a Galette complète.

Cultural Significance

The Crêpe bretonne holds a significant place in Breton culture. It is traditionally made on Chandeleur, also known as Candlemas, a Christian holiday celebrated on February 2nd. The day is also known as Crêpe Day in France, where the tradition of making crêpes is said to bring prosperity and good luck for the year ahead.

Variations

There are several variations of the Crêpe bretonne, including the Galette de sarrasin, a savoury version made with buckwheat flour, and the Crêpe de froment, a sweet version made with wheat flour. These variations reflect the diverse culinary traditions of Brittany and the adaptability of the crêpe recipe.

See Also

• French cuisine
• Pancake
• Galette

50px
This French cuisine related article is a stub. You can help WikiMD by expanding it.