Buckwheat crepes: Galettes

Crêpes — this light and elegant northwestern French dessert has been enjoyed by so many around the world.  But did you know:

In the early days of the crepe, white flour was an expensive product, reserved only for royalty.  That’s why savory crepes were traditionally made with buckweat , an easy to grow plant.

As farmers became wealthier, they began to enjoy sweet white flour crepes as an after-dinner treat or with coffee for breakfast. [via]

The word is of French origin, deriving from the Latin ‘crispa’, meaning “curled”…In Brittany, crêpes are traditionally served with cider. [via]

During my trip to Paris last year, I visited Creperie Josselin (recommended by my favorite Paris blogger David Lebovitz!)  It is conveniently located next to the Montparnasse 56 tower,  14th arrisdonment.