“We still use a centuries-old recipe to create our Reflets de France buckwheat galette pancakes. The flour, sourced directly from western France, is simply blended with water and Guérande salt. The galette is then cooked on a cast iron sheet with sunflower oil. Its airy texture and beautiful chestnut colour come from cooking the galette at a high temperature.”
Bernard Jarnoux, pancake maker in Côtes d’Armor, Brittany.