What is the difference between crepes and galettes

Are Ployes healthy? What do Ployes taste like? What is the difference between a galette and a crepe? What do the French put on crepes?

What is a savory crepe called? Are plain crepes healthy? Why is it called Crepe Suzette? Which country invented crepes? How does Crepe Suzette taste? Can kids eat crepe suzette? What is a flaming suzette? Galettes are typically savoury and made using gluten-free buckwheat flour as opposed to regular flour. They are comparatively larger as they are commonly eaten as a main course, where galettes are usually filled with savoury ingredients such as cheese, egg and ham.

The French have galettes at any time of the day — including breakfast, lunch and dinner. Buckwheat was introduced in the 14th century as a crop capable of surviving on the impoverished soils of the region. The production of buckwheat reached its peak in the 19th century. The buckwheat crop was also cultivated in other regions with similar soil, such as Limousin and Auvergne. Nowadays, however, galettes are eaten anywhere across the country, regardless of soil type.

The savoury filling added to galettes can include anything from cheese and cut vegetables to eggs, meat or fish.

One of the most popular varieties consists of grated Emmental cheese, a slice of ham and an egg on top. The galette saucisse hot sausage galette is typical to the town of Rennes, where it is a popular treat.

Crepes are made of a blend of eggs, melted butter, milk and wheat flour. The resulting batter is used to make savory crepes, for example those garnished with ham and cheese.

In order to make sweet crepes, all you need is add a little sugar and flavor to the batter. This variety of crepes can be filled with chocolate, jam or honey. Traditionally-made crepes are paper-thin and made of salted butter so as to become crispy on the edges while remaining soft in the center.

Their color is yellow, with browning. Discover our crepe recipe. Savoury crepes called "galettes in French are made solely of water, salt and buckwheat flour. This variety of batter is gluten-free. They are more savory than crepes and their color is brown. Galettes are generally filled with salty ingredients, although salted butter caramel can also be used. You can tell a galette from a crepe thanks to the holes that are due to the fermenting of the batter.