Griddle Stall · Buckwheat Crêpe
Galette de Sarrasin
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Its dark batter contains zero wheat — buckwheat isn't even a true grain, which is exactly why it became the everyday bread of Breton farmers for centuries.
A galette is a savory crêpe made purely from buckwheat flour, water, and salt, cooked paper-thin on a cast-iron bilig and folded into a square around ham, egg, and cheese. Market vendors flip them to order on wide round griddles, the batter hissing the moment it hits the heat.
Why it's made this way: Wheat struggled in Brittany's poor, salty soil, but buckwheat thrived, so it became the region's staple grain long before anyone called it a delicacy.
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Part of World of Street Food — 690 dishes from 118 countries.
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