3 Traditional Foods
You Have To Try in Saint-Malo

These thin pancakes are made with wheat flour, and have origins in the French region of Brittany. Although they are a French staple and a national dish, crêpes are so popular that they have spread worldwide since the turn of the 20th century, when white wheat flour became affordable. These delectable treats are made with flour, eggs, milk, and butter whipped into a thin batter, which is then poured in a crêpe pan and fried. The tradition is to flip them in the air as they cook, and they say that if you catch it in the pan, your family will be well-off for the rest of the year. The word crêpe is derived from the Latin root crispa, meaning curdled. Crêpes are one of the best-known French desserts, and they are commonly filled with various sweet fillings such as jam, chocolate, berries, or whipped cream. They can also be stuffed with savory ingredients such as ham, sausages, cheese, spinach, eggs, or mushrooms. Eaten hot or cold and found in crêperies throughout France and beyond, these delicious pancakes are a true worldwide hit.Expand

Crêpes salées, often called savory crêpes or galettes in some regions of France, especially in Brittany, are thin pancakes made from a batter that typically contains either wheat flour or buckwheat flour, which gives them a slightly nutty flavor and a darker color. Unlike the sweet version (crêpes sucrées) which uses various "sweet fillings", crêpes salées are filled with savory ingredients that may include cheese (often Gruyère, Comté, or Emmental), ham or various types of cured meat, eggs, mushrooms, spinach, caramelized onion, or various herbs and spices. Savory crêpes are a versatile food that can be enjoyed for breakfast, lunch, dinner, or as a snack, and are often accompanied by a side salad or served with cider, which is a traditional beverage choice in Brittany.Expand

Galettes de Bretagne are generally known as thin buckwheat crépes from Brittany, often filled with ingredients such as eggs, ham, mushrooms, and bacon. However, galettes mean different things in different parts of Brittany. In Lower Brittany, a galette is a thicker crepe made with any kind of flour, while in Upper Brittany, it refers to a crépe made exclusively with buckwheat flour. Also, what is known as galette in Upper Brittany is known in Lower Brittany as crêpes de blé noir (sarrasin) or buckwheat crepes. In Brittany, créperies are so popular that they outnumber cafés, and people regularly use them to eat their galettes with a bit of salted butter. Traditionally, the pancakes are paired with a glass of local cider. According to legend, the Bretagne galette was invented by accident when a farmer spilled buckwheat porridge onto a hot surface. Although people usually associate buckwheat flour with a salty taste, buckwheat crépes are extremely nutritious and contain vitamins B1 and B2, as well as fiber that helps prevent high blood pressure. Buckwheat came to Brittany from the east in the 12th century, so thick, moist, and flavorful galletes were ready to win over even the pickiest palates.Expand