Galette

A form of thin lacy pancake traditional in the Brittany area of France. A batter is made using buckwheat flour, eggs and milk or water and generally cooked on a wide griddle. The finished article is the spread with butter, jam, or various other sweet or savoury fillings, such as ham or cheese. See 'Pancake'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.