Finally, add the oil (4) and mix again. Cover the bowl with plastic wrap (5) and let it rest in the refrigerator for at least 30 minutes. Meanwhile, grate the Gruyere cheese using a coarse grater (6).

Regional newspaper Ouest France invited users on Twitter to vote for whether they called a savoury pancake a crêpe or a galette, and it resulted in some bitter Breton-on-Breton debate.

500 g buckwheat60 g plain flour2 teaspoons sea salt1 egg1.2 l water Mix and beat for 10 minutes. Let stand for an hour before making the galettes as described.

Remove the batter from the refrigerator 30 minutes before cooking the galette and stir well. The texture should be like runny cream. Add a little extra cold water or milk if necessary.

Tucked into the narrow Soi Sribumphen off Rama IV in the increasingly hip area by Yen Akat, Kraz is a charming new crêperie ...

Cyril Renaud, chef of Manhattan's late, lamented Michelin one-star, Fleur de Sel, has redirected his following, and his passion, to this cool, cream-colored farmhouse-brasserie. It is a concept ...

The restaurant is called Bar Breton and it's located at 254 Fifth Avenue between 28th and 29th Streets in Manhattan. The staple here is galettes, a traditional dish from Brittany in northwest ...

Even Breakfast Breton would make more sense. Because the best dishes on the dinner menu are items you'd order for breakfast. Skip to content. All Sections. Subscribe Now. 66°F.

His Taste of Belgium cafes have been serving a traditional Breton buckwheat galette for almost as long as they've been serving their more famous traditional Belgian waffles. Galettes are thin ...

Bar Breton's buckwheat galettes. wls. By ABC7. Saturday, December 12, 2009. ... The staple here is galettes, a traditional dish from Brittany in northwest France. That's where the owner is from.