The Difference Between a Crêpe and a Galette

At La Crêperie, we are often asked a simple question: what is the difference between a crêpe and a galette? They look similar at first glance, but in France they are actually two different things with their own traditions.

Both come from the region of Brittany in western France, where crêperies have been serving them for generations.

Depending on where you are in Brittany, you can hear them called Galettes or Buckwheat Crepes (crêpes au blé noir).

Galettes: the savory one

A galette is traditionally made with buckwheat flour (called sarrasin in French). Buckwheat gives the galette a darker color and a slightly nutty flavor.

Galettes are almost always savory and served as the main dish. Classic fillings include things like ham, cheese, eggs, vegetables, or smoked salmon. At La Crêperie, many of our savory plates are made on buckwheat galettes in this traditional style.

Another interesting detail is that buckwheat is naturally gluten-free, which is why some guests who avoid wheat enjoy galettes.

Crêpes: the sweet one

A crêpe, on the other hand, is made with white wheat flour. The batter is lighter and produces the thin, delicate crêpes most people imagine when they think of French crêpes.

Crêpes are usually sweet and served after the savory course or as a dessert. In France they are often enjoyed with simple toppings like sugar, chocolate, fruit, or caramel.

The traditional way in France

In Brittany, the traditional order is simple:

• Savory galette first

• Sweet crêpe after

Many people also pair their galette with cider, which is the classic drink of the region.

At La Crêperie

At La Crêperie, we keep this tradition alive by serving both savory galettes and sweet crêpes, prepared the way they are enjoyed in France. Whether you come for a full meal or just something sweet, it’s a small taste of a very old French tradition.

Next time you visit, you’ll know exactly what makes each one special.