00:01You probably know French crêpes, but have you ever heard of galettes?
00:06They might look similar, but in the region of Brittany, in France, people certainly know the difference.
00:12The difference is the flour.
00:15A galette is something different. You have to like it.
00:19Crêpes are sweet and galettes are savory.
00:22A galette is made with buckwheat flour and is savory, but crepes are sweet.
00:27Here in Brittany on the northwest coast of France, almost every café and restaurant offers galette as a staple of
00:33their cuisine.
00:35We're going to show you what they are, the most popular version, and how you can make them at home.
00:41To prepare the galette batter, you need a simple mix of buckwheat flour, salt, and cold water.
00:48Chef Julien Hubert energetically prepares the buckwheat batter by hand, following tradition.
00:58So the difference between a galette and a crêpe is the flour.
01:01A crêpe might use white flour or soft wheat flour, while a galette is made with buckwheat flour.
01:07With crêpe batter, you can work directly with it.
01:09But for galette batter made with buckwheat flour, it must rest for at least 48 hours.
01:15At this restaurant, there are at least a dozen varieties of galette to choose from.
01:22But Julien shows us how to make the most popular one, with ham, French conté cheese, eggs, and a hot
01:29plate set at 250 degrees Celsius.
01:33If you don't have a hot plate, you can use a frying pan at home.
01:39So I begin by adding butter.
01:43Pour the batter, use a spatula, you can really see the airy pockets.
01:54I add an egg, and spread the egg white, and here we've got some certified conté.
02:03I'm going to add some cider caramelized onions, and then some cooked ham.
02:11And we cook it for three minutes maximum until it's done.
02:17Buckwheat reached Brittany in the late Middle Ages, thriving in poor soil and becoming a farmer's staple.
02:24By the 16th century, galette became a hearty meal that sustained people during wheat shortages.
02:31Today, they've evolved into a proud Breton tradition.
02:35Chef Hubert now shows us how to prepare galette's sweet cousin.
02:38So this is the crêpe batter. It's made with a base of wheat flour, eggs, sugar, and milk.
02:47The process starts the same. A hot plate brushed with butter.
02:50Then the batter is evened out using a special crêpe spreader.
03:01So you have to be careful with the crêpe. It cooks very quickly.
03:05After about two minutes, it's ready.
03:07The consistency of a crêpe is more tender, with a softer bite.
03:17A galette brings more of a crunch and is gluten-free.
03:21For me, the galette is comfort food.
03:25It's the dish that makes us feel good and reassured.
03:31And when is a good time to eat them?
03:36Here in this restaurant, you can eat them for lunch or dinner, and crêpes for dessert or a late snack.
03:42Rugged shores, stormy skies, and galette. Proud emblems of Brittany's identity.
03:48For me, it symbolizes a region before it's even a dish. Its taste is a region.
03:54And that's the big difference between a galette and a crêpe. Would you like to try one?
03:58I'm so glad that you're in the world so I tried to bring them down?
03:58I'll try it out.
03:58And I'll try it out, and be sure that you do a great job.
03:59Then from the first time, I will try it out.
04:01I'll try it out.
04:01You should go ahead and try it out.
04:02You
Comments