Buckwheat pancakes and pancakes, also called “buckwheat pancakes”, are one of the French’s guilty pleasures. The buckwheat pancake is the great Breton culinary specialty. While we celebrate the pancake on Candlemas; in creperies, where it is celebrated all year round, you find as many crepes as pancakes.
Same appearance, distinct tastes and textures
The pancakes have a soft and fluffy texture, with a delicate taste. As for the pancakes, their texture will be denser, and their taste more robust, close to hazelnut and slightly earthy.
Flour, the game-changing ingredient
The reason why the galette is less flexible and darker than the crepe? Flour. For good reason, we prepare pancakes with wheat flour, and pancakes with buckwheat flour, also called buckwheat flour. A flour with a more pronounced taste and color.
The pancake contains milk, the pancake contains water.
Added to eggs, flour is not the only ingredient that takes different paths in the preparation of the crepe and the galette. While the pancake contains milk, the pancake contains water. In short, these recipes are prepared on the same principle, using flour, eggs, and a liquid ingredient (chosen according to the desired result). With milk, we will tend to add a little sugar and with water, salt.
The pancake as a main course, the pancake as a dessert
The buckwheat pancake is associated with the “salted pancake”. Generally garnished with ingredients such as ham and Gruyere cheese, with a fried egg to obtain a “complete galette”, the galette is commonly served as a dish. When it comes to filling, anything is possible: mushrooms, vegetables, seeds, cream or any cheese transform a buckwheat pancake into a delicious meal. As for the crepe, it is best associated with a snack, adding a little sugar, spread or jam. In the mouth, the results are unequivocal: small additions to a simple fine paste are enough to delight our taste buds.
The cake is gluten-free
In addition to being, unlike the pancake, lactose-free (since the pancake does not contain milk but water), the pancake does not contain any trace of gluten. For good reason, we obtain buckwheat flour made from buckwheat, a gluten-free plant! For those intolerant to gluten, we therefore turn to the pancake rather than the pancake. To avoid depriving yourself of the delight of a sweet crepe, we choose to prepare the buckwheat pancake without adding salt. For the filling, make it as if it were a classic pancake, opting for something sweet.
Now you know everything!
