A crêpe with lemon, butter, and sugar
Crêpes, made with wheat flour and sugar, and their savory cousins Breton galettes, made with buckwheat flour, are commonly available throughout France. Galettes with a salade verte on the side and a bottle of cidre doux is often our go to meal when we want something comforting and easy in France. They are usually readily available and fast, at least on the French scale of quick meals.
Galettes and crêpes are most associated with the region of Brittany. And there are indeed a lot of crêperies in Brittany, most of which seem comparable in quality those in other areas of France that we have tried. In some Breton towns we’ve visited it seems like 30 to 40% of the restaurants sell crêpes as at least part of their menus. It’s an overwhelming number of crêperies. In Brittany both the tourists and the locals eat a lot of crêpes and galettes. It can be hard to eat anything else.
A classic galette with egg, cheese, and a bacon-like substance
A bottle of good cidre
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