The Breton Pancakes
The pancakes and galette pancakes owe their singularity with a cereal introduced by the cross ones in XIIe century in France: the buckwheat of Asia, more known under the name of « Black Corn » (in French).
It is only in XIIIe century that its culture really develops in Brittany; wet and moderate climate being appropriate to him perfectly, the acidity of the grounds too. Thus the ground buckwheat uses the composition of cereal wafer, basic food of the poor campaigns (in fact, kind of daily bread).
In XVe century, the first “bilig” out of cast iron appear. By the means of the many markets, these preparation develop and grow rich then by goods of the trimmings. Quickly 2 kinds of crepes appear:
The buckwheat “galette”, resulting from the original preparation; it was cooked on only one face, remainder flexible and tender. One could cut it in fine thin straps to decorate soups and bubbles or it to furnish, still heat, of egg, pie, sausages, sardines and different multiples local products.
The buckwheat “crepe”, decorated eggs, and scented; it was cooked, on the two faces and was much crustier but very difficult to work. One tasted it at the time of the dessert. It is one can say, the ancestor of the “soft pancake”
It is only at the beginning of the XXe century, that wheat crepes appear, thanks to the popularisation of the white flour, produces before out of price.
Also we will name “galette” all that is carried out containing buckwheat and “crepe” all that is made starting from wheat. Nowadays, “crepe” and “galette” are a product of festival. They today are varied more and more and accompanied by trimmings by most various. France and more particularly French Brittany, knew to emphasize this tradition and to make a recognized gastronomical specialty of it.
A La Galette is the real French Brittany ambassadress Crêperie in Budapest, proposed to you a new French corner in a nautical theme with a good natural light for a bright-yet-relaxing atmosphere.