Galettes de Bretagne are basically thin crepes from the Brittany region in northwestern France. These pancakes are made from buckwheat flour, then filled with various ingredients such as eggs, ham, mushrooms, and bacon, and heated up.
In Brittany, creperies are so popular that they outnumber cafés, and people regularly use them to consume their galettes with bits of salted butter.
Buckwheat came to Brittany from the east in the 12th century, and la Crepe d’Elen is importing it directly from there, all the way to Oslo, to match the delicious taste as closely as possible.
These delectable treats are made with flour, eggs, milk, and butter whipped into a thin batter, which is then poured in a crêpe pan and fried.
The tradition is to flip them in the air as they cook, and they say that if you catch it in the pan, your family will be well-off for the rest of the year.
Crêpes are one of the best-known French desserts, and they are commonly filled with various sweet fillings such as jam, ice cream, chocolate, berries, whipped cream, or of course our next specialty, the Caramel au Beurre salé !
There’s nothing better than finishing a meal on a sweet note or enjoying a sweet treat at any time of day. In Brittany, everyone knows that butter is the most important ingredient in cakes and biscuits. Breton pastries and sweet treats (also known as ‘lichouseries’ from the Breton word lichou meaning ‘gourmand’) are always very popular and make the best memories.
Kouign amann, palets bretons, gateau breton, far, caramel au beurre salé… We have an extensive range of products continually on development.