The sweet wheat-flour crêpe folded over salted-butter caramel is Brittany's dessert default, thin and lacy under a caramel darkened almost to bitterness and cut with fleur de sel.
Where to eat it: 4 restaurants across 1 city.
Salted butter is the Breton constant, the result of a medieval salt-tax exemption that left the region salting its butter long after the rest of France stopped. Caramel au beurre salé as a confection is far younger, developed in Quiberon in the 1970s and spread across Brittany within a generation, and it took over the sweet crêpe almost completely. The wheat-flour crêpe itself is the sweet counterpart to the buckwheat galette, and in a Rennes crêperie the two arrive in that order: galette first, crêpe second, cider throughout. A good caramel is cooked to the edge of catching, then loosened with cream and beaten with salted butter until it pours thickly rather than runs.
Common allergens: Gluten, Eggs, Dairy
Tip from the editors. Warm the cream before it hits the caramel. Cold cream drops the temperature so fast that the sugar sets into a lump you cannot rescue.
Œuf turns its organic buckwheat crêperie on Rue de Saint-Malo in Rennes into a Breton brunch every Sunday, €24 with a crêpe cake that changes weekly.
Order: The all-buckwheat Breton brunch with the weekly crêpe cake
Tip: Sunday runs in two sittings at 11:45 and 13:45 at €24 a head; book, it is the city's only galette-first brunch.
La Gavotte holds the crêperie corner of Rue Saint-Georges in Rennes, open seven days with an andouille, apple and camembert galette as its calling card.
Signature: Andouille, apple and camembert galette
Order: The Guémené andouille galette with apples, camembert and mustard ice cream
La Crêperie du Thabor sits by the park gates on Rue Saint-Melaine in Rennes, galettes and sweet crêpes with a candy bar that keeps student budgets happy.
Try: Galettes and candy-bar crêpes
Tip: Pricing is pitched at the student quarter; a savoury galette and a candy-bar crêpe stays under €20.
Bretone serves buckwheat galettes in the mosaic-tiled former home of the Odorico family in Rennes, a Fooding-listed crêperie with a pastel rooftop patio.
Signature: Galette complète, Guémené andouille galette
Order: The grilled Guémené andouille galette with caramelised onions
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