Galettes and Crêpes

In Basse Normandie, as in Brittany next door, you will come across both ‘galettes’ and crêpes. In the crêperies, galettes of buckwheat flour (‘sarrasin’) come with savoury fillings: crêpes made with fine wheat flour are usually served at the dessert stage. Large griddles are used. The filling will be put into the centre part and the curved edge will be folded over it in four half-moons, so that a fried egg or whatever else you may have chosen will show appetisingly in the centre. A bowl of