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Learn the French language in immersion by discovering the Buckwheat pancakes, a specialty of Brittany, with a description.

Hello friends 👋
Today, to practice the French language, help you improve your level 🇫🇷 and discover a little more about our culture I’d like to share with you the recipe for a Breton specialty: Buckwheat pancakes. These delicious galettes are not to be confused with crêpes 😉 Galettes are always salted, and are made with buckwheat flour. Galettes have been eaten in Brittany since the 13th century.

But do you know who introduced them to Brittany?

It was the Crusaders who brought buckwheat back from Asia. The Crusaders went to the Middle East in Asia to fight the Muslims in the 12th century. As buckwheat grows very well in Brittany, it became the favorite plant of the Bretons.

the Buckwheat pancakes
Here’s the recipe coming straight from Brittany!

  • 300g Buckwheat flour
  • 1 Egg 🥚
  • 1 teaspoon salt 🧂
  • 50g Butter 🧈
  • Ham
  • Cheese


Key words

Brittany : Bretagne
Galette : Pancake
Buckwheat : Sarrasin
Middle Ages : Moyen Âge
Feeding : Nourrir
Salty : Salé

The recipe


  1. Mix the flour and salt in a bowl. Then add 25 cl of water. Mix gently with a whisk. Add another 25 cl of water in 2 additions.
  2. Incorporate the beaten egg into the dough, cover with cling film and leave to rest in the fridge for at least 3 h.
  3. To cook, heat a knob of butter in a large frying pan. As soon as it’s hot, pour in a ladleful of dough and tilt the pan in all directions.
  4. Leave to cook for around 2 min, until the galette comes away naturally. Turn over and cook for a further 1 min.
  5. Make the remaining galettes in the same way.
  6. Garnish with ham, cheese and a fried egg.

La recette:


  1. Dans un saladier, mélanger la farine avec le sel. Puis ajoutez 25 cl d’eau. Mélangez doucement au fouet. Ajoutez encore 25 cl d’eau en 2 fois.
  2. Incorporez l’œuf battu dans la pâte, couvrez de film étirable et laissez reposer au réfrigérateur au moins 3 h
  3. Pour la cuisson, chauffez une noisette de beurre dans une grande poêle. Dès qu’elle est bien chaude, versez une louche de pâte et inclinez la poêle en tous sens.
  4. Laissez cuire 2 min environ jusqu’à ce que la galette se décolle naturellement. Retournez-la et poursuivez la cuisson 1 min.
  5. Faites les autres galettes à l’identique.
  6. Garnissez de jambon, de fromage, d’un œuf au plat.

If you’d like to eat real Breton galettes, discover our immersions in Brittany.