Galettes (or Crêpes) aux Fruits de Mer

Preparation info

    • Difficulty

      Easy

Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About

Method

When touring Brittany a few years ago I could never decide which were my favourite products of the crêperies which everywhere confronted and detained us. The galettes with fishy fillings had first claim on my attention; but then the crêpes with fruit seemed equally delicious.

There used to be a clear distinction between galettes and crêpes. The former were made with blé noir (