Galettes de Sarrasin ou Blé Noir

These are the rustic-looking crepes your eggs, ham and cheese come wrapped in when you order from the savoury side of a Breton creperie’s menu. The grey, grainy buckwheat flour gives a rougher texture and slightly tart taste, contrasting beautifully with the smooth, white, plain flour of the pudding version. It’s very important to let the batter rest overnight, so the starch swells and makes for a lighter, smoother-flowing mixture.