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The Galette can be traced as far back as the middle ages whilst the crêpe is a more recent discovery from the 19th Century. What deciphers them is the flour used: buckwheat flour for galettes and wheat flour for crêpes.
Traditionally, galettes formed part of a staple diet that could be locally produced, enabling those living and working in rural areas of France to go about their daily work. The commonly recognised ritual of ‘meat-free Friday’s’ meant that galettes were the only dish eaten on these days. Originally cooked on hot plates known as Billig’s above a log fire in the hearth, the skill and accuracy of both temperature and pressure when cooking, was mastered by women at the time. They were then served with a simple covering of salted butter and eaten with the hands.
The original definition and function of a Crêperie was to be an establishment within which custom-ers could watch their food being cooked with ingredients they often provided themselves.
By nature, galettes and crêpes were and still are a style of cuisine that is easy to vary, each one unique depending on different regions in France, batters used and the level of fermentation of the galette batters. What is clear however, is that they have notably altered from a staple food to a culinary speciality.