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.


Once inside, you’ll be welcomed to tightly packed tables and noisy customers in a classy dark wooden interior.  You’ll want to order their popular buckwheat crêpes, better known as galettes.  Imho its slightly rougher and stronger texture makes for better savory galettes!

Europe2011_657.jpgThe Josselin Galette (cheese, mushrooms, ham, egg)

Additionally, one of the best ways to enjoy a galette at Josselin is is to pair it with apple cider — not Martinellis, but the traditional type with ~6% alcohol, and in a jug!  Absolutely delicious!  You must try this!!

Europe2011_658.jpgTraditional Apple Cider

Hungry Cactus’ verdict: A
Experience a simple yet traditional Brittany meal — a savory galette with traditional cider!


67, rue du Montparnasse (14th)
Tél: 01 43 20 93 50


Average lunch: ~10EUR