Galettes Campinoises

Galette, which is more properly called Breton galette, is also the name given in most French crêperies to savoury buckwheat flour pancakes, while those made from wheat flour, much smaller in size and mostly served with a sweet filling, are branded crêpes. This type of galette is a large, thin pancake mostly associated with the region of Brittany, where it replaced at times bread as basic food, but it is eaten countrywide. Buckwheat was introduced as a crop suitable to impoverished soils and buckwheat pancakes were known in other regions where this crop was cultivated, such as Limousin or Auvergne.

It is frequently garnished with egg, meat, fish, cheese, cut vegetables, apple slices, berries, or similar ingredients. One of the most popular varieties is a galette covered with grated Emmental cheese, a slice of ham, and an egg cooked on the galette. In France this is known as a galette complète (a complete galette).^] Another variety is a hot sausage wrapped in a galette (called galette saucisse, a tradition of Rennes, Brittany) and eaten like a hot dog.