Typical Breton specialities, crepes and galettes come in a wide variety of tastes and textures, dependant on the region. The main difference resides in the composition of the batter.
The galette is prepared using buckwheat. These savoury pancakes are garnished with ham, cheese and mushrooms. Crepes are prepared using wheat flour and are sweet. They are usually washed down with cider or a special type of milk (“lait Ribot”).
The Breton Far is a flan based on eggs and milk. Available in many versions, the Farz Forn remains the most well known. For example, rum or plum liqueur can be added to the batter. Cinnamon and vanilla may be used to lend a hint of the exotic to this homely pudding.
Why not try the traditional Kouign-amann or “Butter Cake”. It is made from risen dough, with the incorporation of salted butter, using the same method as for flaky pastry. The quality of the salted butter and the time the dough is allowed to rest are vital elements in the successful preparation of this Gateau.
