The Difference Between a Crepe and a Galette

While both the galette and the crêpe originate from Brittany in France, with a history dating as far back as potentially the 13th century (read more in our article, 4 Venues to Indulge for National Crepe Day), the ingredients they are made from are as different as the fillings. 

Put very simply one could argue that a galette is a savoury version of a crêpe however to the French, the differences are not nuanced, but dividing. You see, a crêpe uses butter and flour (and for a more modern, luxe version even eggs), plus some salt and sugar. The galette relies on buckwheat flour which is 100% gluten free despite having the word ‘wheat’ in its name. Buckwheat is void of gluten or wheat in fact. The use of buckwheat gives the savoury galette a stronger and nuttier flavour than a regular crêpe. 

Also where a crêpe served up by your local street cart or pop up stall will often be served to you in a triangle shape, or rolled up into a long cigar shape the galette is most commonly served up at a café as a square shape with the edges slightly folded inwards exposing the fillings in the middle. 

 

The French don’t eat crêpes with cream or maple syrup but know that the best flavour combination is Nutella or simple raspberry jam or even lemon and sugar, however, galettes would be ideal served with cornichon, Emmental fromage and ham. The pairings don’t stop there though, read along our Crêpe Parings article to find out about which wine to match with your crêpe or galette. 

 

In France the art of crêpe making is not only a treasured and integral part of every childhood and home kitchen but to the Chef, it is a necessary formal qualification. Schools such as l’Atelier de la Crêpe in St Malo or Ecole Crêperie near Nantes will equip the professional cook with the inside know-how of the industry. In fact, February 2 marks ‘Jour des Crêpes’ also known as La Chandeleur in France and Belgium – an entire day just for crêpes but the history goes deep. The day was originally to recognise Virgin Mary’s Blessing Day, where the tradition of offering crêpes was the norm. Why crêpes ? That can only be answered by Pope Galasius back in 472 who offered crêpes to French pilgrims visiting Rome to celebrate Chandeleur. Around the world we call it International Crêpe Day but we think crepes are even better tasting around Bastille Day, don't you?