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Galette des Rois.png
Artisanal Galette des Rois
Alternative names Breton galette
Type Cake
Place of origin France
Region or state Brittany
Variations King cake
Cookbook:Galette  Galette
Galettes campinoises are a type of galette/waffle popular in Belgium

Galette is a term used in French cuisine to designate various types of flat round or freeform crusty cakes.[1] One notable type is the galette des Rois (King cake) eaten on the day of Epiphany. In French Canada, the term galette is usually applied to pastries best described as large cookies.

Breton galette[edit]

Galette may also refer to a large, thin buckwheat flour pancake

Galette, or more properly Breton galette (French: Galette bretonne, Breton: Krampouezhenn gwinizh du), is also the name given in most French crêperies to savoury buckwheat flour pancakes, while those made from wheat flour, much smaller in size and mostly served with a sweet filling, are branded crêpes. Galette is a type of large, thin pancake mostly associated with the region of Brittany, where it replaced at times bread as basic food, but it is eaten countrywide. Buckwheat was introduced as a crop suitable to impoverished soils and buckwheat pancakes were known in other regions where this crop was cultivated, such as Limousin or Auvergne.

It is frequently garnished with egg, meat, fish, cheese, cut vegetables, apple slices, berries, or similar ingredients. One of the most popular varieties is a galette covered with grated Emmental cheese, a slice of ham and an egg, cooked on the galette.[2] In France, this is known as a galette complète (a complete galette). Another variety is a hot sausage wrapped in a galette (called galette saucisse, a tradition of Rennes, France) and eaten like a hot dog.

See also[edit]


  1. ^ Galette: a free-form rustic tart
  2. ^ Fillings for Breton galettes

External links[edit]