More About Galettes and Crepes

Our Galettes and Crêpes collection brings the Breton crêperie home: buckwheat galettes from Brittany, ready-filled galettes with ham, egg and cheese, sweet wheat crêpes, savoury Savoyard crêpes and pancakes, plus wraps, tortillas and wrap kits for easy meals. Brands include Nos Régions, Bio Village, Côté Table, Sodebo, La Fournée Dorée, Mezeast and Table du Monde, delivered across the UK.

Crêpes and Galettes: A Breton Story

Crêpes are eaten all over France, but their homeland is Brittany. In the east of Brittany (Haute-Bretagne), a galette is a savoury pancake made with buckwheat flour, and a crêpe is a thin sweet pancake made with wheat flour (froment); in the west (Basse-Bretagne), people speak of savoury buckwheat crêpes too. Buckwheat, known in Brittany as blé noir ("black wheat"), has been grown there since around the 14th century, and buckwheat from Brittany holds a Protected Geographical Indication. Despite its name, buckwheat is not related to wheat.

The most famous savoury galette is the galette complète: a buckwheat galette folded around a slice of ham, grated cheese and a fried egg. Sweet wheat crêpes are served with sugar and butter, salted butter caramel, chocolate, jam or a squeeze of lemon. All over France, families make crêpes on 2 February for the Chandeleur (Candlemas), when, according to tradition, the round golden crêpe recalls the sun returning after winter.

What's in the Collection

Buckwheat Galettes

• Nos Régions Buckwheat Pancakes from Brittany (x6) 300g and the pack of 4 (230g): ready to fill and reheat.
• Bio Village Organic Buckwheat Galettes (x4) 200g.

Ready-Filled Galettes

For a meal in minutes: Côté Table Buckwheat Galette with Ham and Emmental 195g, Sodebo Buckwheat Galette with Ham and Cheese 195g, and Nos Régions filled galettes, Country-style (campagnarde) and Paysanne (300g), which heat in the oven or a pan.

Sweet Crêpes and Pancakes

Nos Régions Wheat Crêpes from Brittany 180g, Bio Village organic soft sweet crêpes (x8), and La Fournée Dorée pancakes without preservatives, for breakfast or the goûter.

Savoyard Crêpes

Crêpes Savoyardes (4x120g) bring the Alps to the crêpe: smoked bacon, cooked ham, potatoes and Reblochon cheese, like a tartiflette wrapped in a pancake.

Wraps and Tortillas

Extra soft wheat wraps (6), Mezeast wheat wraps (x8) and wrap kits with falafel or kofta seasoning, Table du Monde corn tortillas, onion tortilla galettes, and spinach and cheese wheat patties for vegetarian meals.

How to Choose

• A Breton crêperie dinner: buckwheat galettes with ham, egg and cheese.
• A quick lunch: ready-filled galettes from Côté Table, Sodebo or Nos Régions.
• Dessert or goûter: wheat crêpes with salted butter caramel or chocolate spread.
• Organic: Bio Village buckwheat galettes and sweet crêpes.
• A taste of the Alps: Crêpes Savoyardes.
• Family wraps night: Mezeast wrap kits.

How to Make a Galette Complète

Heat a large frying pan with a knob of butter. Lay a buckwheat galette flat, crack an egg in the centre and spread it slightly, then add grated Emmental and a slice of ham around it. When the egg white has set, fold the four sides towards the centre to make a square, leaving the yolk visible. Serve hot with a green salad and, as in Brittany, a bowl of cider. For a sweet crêpe, warm it in a buttered pan, sprinkle with sugar or spread with caramel, fold and serve.

Keep chilled galettes and crêpes in the fridge and eat them by the date on the pack; once opened, wrap them well. Buckwheat is naturally gluten-free, but ready-made galettes may contain wheat, milk and eggs; check each product page. For more, see Flour and Yeast for buckwheat flour.

Galettes and Crêpes FAQs

What is the difference between a galette and a crêpe?

In much of Brittany, a galette is savoury and made with buckwheat flour; a crêpe is sweet and made with wheat flour.

What is a galette complète?

A buckwheat galette filled with ham, grated cheese and an egg.

When is the Chandeleur?

On 2 February, when French families traditionally make and eat crêpes.

How do I reheat ready-made galettes?

Warm them in a hot, lightly buttered frying pan for a minute or two on each side, or follow the oven instructions for filled galettes. Do not overheat plain galettes, or they become brittle.

What do Bretons drink with galettes?

Traditionally a bowl of dry cider, or lait ribot (buttermilk). Apple juice is a good alcohol-free choice.