Two different terms are used in Brittany: crepe and galette. For sweet versions, it is made from wheat, while for savory versions it is buckwheat.
To understand what really distinguishes these two products, we interviewed a historian who devoted a thesis to buckWheat. We also organized a blind tasting with a Parisian chef crazy aboutbuckwheat, Manon Fleury, at the head of Datil. Press “play”! Discover all the Food Checking episodes here.