Thanks!

I think that in east (upper) britanny,galettes is for the buckwheat one and crêpe for the sweet one.But my grandparents from the west would call both crêpes so I think it’s just regional…Galettes saucisses is from Rennes in east britanny so that’s why it’s called gallettes I think…

You’re absolutely correct, Jakub. The term “galette” for whatever reason, is used in plenty of different applications – regardless of if the dishes resemble eachother at all.
Whether it is a buckwheat crepe, a rustic fruit tart or taloaks, the term galette has been bestowed upon them simply because, in my humble opinion, they all look “wrapped” by a crepe looking base. I don’t know of any official reason, but it’s the best reason I can come up with. A flat, usually thin (but not thin for a tart) crepe shaped bottom.

But as a proud Breton, a galette will always officially be a buckwheat crepe 🙂

I have a terminology question for you. What is the relationship between the terms crepe and galette? They both seem to be used with some variety: From your blog, it sounds like there are both wheat crepes and buckwheat crepes. And then in your cookbook, there are galettes-saucisses (which use buckwheat crepes), but also taloaks and trinxat which are also referred to as galettes but don’t seem to be crepes. But also dishes like the strawberry basil galette?

Thanks for any help you can provide!

You’re so welcome, Anna! I absolutely love Rennes, and will be back visiting there soon 🙂

Hello, Linda! While I haven’t used sprouted buckwheat flour myself, it is apparently quite similiar, just with some of the starches already “digested” – so while the flavor might be slightly different (apparently sweeter, per reports) it should act quite similar. I’d definitely try a half batch first to see if it gives the desired result before going all out. Good luck!

Can these be made with sprouted buckwheat flour?

Sounds amazing, Jodi!!! You grind your own buckwheat? Is it from your land, or do you purchase it whole? I am so intrigued, the flavors must be absolutely robust! I am a buckwheat fanatic too, so I understand you completely 🙂