The galette de sarrasin is the savoury Breton pancake: buckwheat flour, water and salt, spread thin on a cast-iron billig and folded around egg, ham and cheese for the classic complète.

Buckwheat reached Brittany in the late Middle Ages and thrived on the region's acid, poor soils where wheat struggled. Because it needs no leavening and no oven, the batter suited a hearth and a flat stone, and it became the everyday bread of the Breton countryside long before it became restaurant food. The split between the savoury buckwheat galette and the sweet wheat-flour crêpe is not universal across Brittany, but it is the convention that holds in Rennes. The complète, with egg, ham and grated cheese, is the reference order against which every crêperie in the city is measured, and the folded four-corner shape that leaves the yolk visible is the standard presentation.

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Also in: Nantes.