A galette is like a French crêpe - it is a thin, large, savoury, buckwheat-flour pancake, while a crepe is made from wheat flour, much smaller in size and mostly filled with a sweet filling. This type of large, thin pancake originated in the regions of Normandy and Brittany, where it was used to replace bread as basic food, and it is now eaten countrywide. Buckwheat was also planted as a crop in impoverished soil conditions, in the regions of Limousin or Auvergne.
It was a treat to see how easily these things are prepared. First, the chef poured a ladle-full of the buckwheat mixture on to the top of the crepe maker - these round, flat gizmos.
With a wooden squidgy, the pancake mix is thinned out up to an inch
from the outer rim of the heated, crepe plate.With a stainless spatula, the chef lifted up one side and proceeded to turn it over to brown the other side.
While still on the crepe plate, butter is spread on it, then the other ingredients are added to the center of the gallette, and finished by folding the curve sides to form a square...just like you see it.
The savoury gallete is frequently garnished with egg, meat, fish, cheese, cut vegetables.
One of the most popular varieties is a galette covered with grated Emmental cheese,
a slice of ham and an egg - and this is what I had ordered - galette complète (a complete galette).
This was filling to my tummy.
The sweet gallete is filled with apple slices, berries, caramel, or similar ingredients and topped with powdered sugar, ice cream scoops, syrups...and what ever else you want on it, for an additional fee!
For my dessert, this is what I ordered: gallete topped with 2 scoops of marron glacé ice cream.
This is how it came! Oh...that was so sweetly delicious!
Did I tease your palete enough? If you want to try making it yourself, check this recipe from Bon appetit!