Locronan, Brittany by Allison Albrecht

French pancakes come in two different forms, the crêpe which is thin and paired with sweet or savoury fillings, and the galette which is thicker and usually savoury.

Pancakes have been around for millennia, it’s though they were being enjoyed at least as far back as 7000BC in a very similar way to how we like them today.

Creperies are common in France, cafés specialising in the cooking of pancakes but they’re also super easy to make at home.

Ingredients for 6-8 crêpes

125g (3/4 cup) plain flour

pinch of salt

1 medium egg

300ml (10.14 oz) milk

25g (2 tablespoons) melted butter

How to make crepes

1. Mix flour and salt in a basin, make a hollow in the centre and drop in the egg. Stir with a wooden spoon and add the milk gradually, until all the flour is worked in.

2. Beat well and add remaining milk and the melted butter.

3. The consistency should be like single cream.

4. Cooking: For each pancake, heat a small amount of butter in a frying pan. When it begins to smoke, stir the batter and pour approximately 3 tablespoons into the frying pan. When golden brown underneath, turn and cook other side.

5. Serving: Turn out on greaseproof paper, sprinkle with sugar and roll up or fold into quarters. Place on a hot dish and serve immediately with honey, jam, syrup, a squeeze of lemon or orange, fresh fruit, cream or any topping of your choice

Pancakes keep well in the refrigerator and can be frozen.

Galette pancakes

Made with buckwheat, these pancakes are specialities of northern France and especially Brittany. On their own they’re rather plain but they pair perfectly with ham, eggs, cheese, vegetables, salad, sausages and all sorts!

Ingredients For 4 pancakes

200g buckwheat flour

1 egg beaten

200ml water

200ml milk

pinch salt

30g melted butter or 2 tablespoons olive oil

How to make galettes

1. Sieve the flour into a bowl, add the salt.

2. Add the water, milk and melted butter (or oil), beaten egg and whisk until you have a smooth creamy mix.

3. Leave to rest for a couple of hours (overnight in the fridge is best).

4. Put a lightly buttered/oiled non-stick frying pan on a medium heat and pour in some of the pancake mix.  Gently cook for 2-3 minutes then flip the pancake over (or use a spatula although it’s not as much fun).

Fill with filling of your choice – bacon and eggs, cheese and ham, mushrooms, onions, whatever you like.

Bon appétit!