Buckwheat savoury crepes and sweet crêpe traditions

In Brittany, the crêperie isn’t just a restaurant format—it’s a regional food identity. Savoury galettes are typically made from buckwheat (sarrasin / blé noir), while sweet crêpes are usually wheat-based, giving you two “families” of recipes that can stretch from weeknight meals to celebratory spreads. Buckwheat itself is repeatedly highlighted as a defining Breton ingredient.