These cereal crêpes and galettes have their origins in ancient times. They formed the basis of people’s daily meals in Europe right up until people started making bread. Although Brittany was not particularly famous for its crêpes until the 19th century, many authors and travellers allude to them. What they were referring to were buckwheat galettes and crêpes that were eaten as a main course. It wasn’t until the end of the 1800s that wheat crêpes intended to be eaten for dessert appeared. Then as people stopped eating galettes as their main course in other regions in France, they started to become more popular and are today seen as emblematic of traditional Brittany cuisine.
This recipe is in keeping with tradition and uses the finest ingredients: wheat flour, full-fat fresh milk, fresh eggs and cane sugar – all free of preservatives and additives.