Q. What's the difference between a Crepe and a Galette?
A. As much or as little as you like! Be Creative!
No, I'm not intending to be difficult with this answer! It's just that when researching this question you will find so many different answers that it's down to personal preference how much or how little difference there is!
 | Galettes originated in Brittany, the westernmost part of France. The French know them as "crepes salee" (salty or savoury crepes) and they are hugely popular throughout France where they are the traditional fast-food takeaway usually served with a bowl of cold hard cider. Both crepes and galettes are traditionally made by spreading the batter onto a large, flat, well seasoned griddle called a bilig (pronounced "billick") or a crepiere. The pancake batter is poured onto the sizzling hot plate and spread wafer thin using a T-shaped stick called a rozel or raclette. See my photos page. |
Just like any traditional recipe throughout the world, every French family has its own favourite way to make crepes and galettes! In Brittany they are very protective of their recipes for crepes and galettes! Just like we English all have our own family pancake recipe. And, human nature being what it is - Mama's is always the best! In general, though, galettes are made from buckwheat flour - BUT some recipes call for the flour to be mixed with wheat flour, milk, eggs and sometimes butter too! This makes it much closer to a crepe - except for the flour.
Crepes are more akin to the pancakes we know and love and are generally made with wheat flour, eggs, milk, butter and sugar - just right for Shrove Tuesday (also known as Pancake Day or Mardi Gras). BUT you can also make them with buckwheat flour! OR without the sugar! OR without the butter! Alternatively, crepes or pancakes made with wheat flour but no sweetener can be filled with a savoury filling. So, you see, depending on personal preference, the recipe is infinitely flexible! No wonder Pancake Day is so popular!
Traditionally, in Brittany. a galette is generally made from buckwheat, a little salt and not much else. This is what makes it so wholesome, particularly for anyone with a sensitiviity to wheat or gluten.
Generally, the galette is used for savoury fillings - but for a really special taste experience or for those who don't have such a sweet tooth there's absolutely nothing stopping you from having a sweet filling in the buckwheat galette - try it with fresh fruit too - simply DIVINE!