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Lower Brittany's Crepe
The Crepe Bretonne is a traditional dish still frequently eaten today in Lower Brittany. Having become well-known throughout in France and even in other countries, it is also served in creperies outside Brittany. It may be eaten plain or filled with diverse ingredients; salty or sweet, according to the base recipe. The Crepe Bretonne can be made of wheat (sweet crepe) or buckwheat (salted). This last is less well-known and should not be confused with the buckwheat pancake typical of Upper Brittany, which has a different recipe.

History
According to legend, the Breton galette originated with the clumsiness of a farmer's wife, who spilt some buckwheat porridge onto a very hot, flat stone lying in the fireplace. From the 12th century onwards, traces of buckwheat pollen have been found in peatlands in Brittany. The local production of buckwheat today is insufficient for the supply of the 15000 tons usually consumed in France every year; half the production of buckwheat crepes (and buckwheat pancakes is therefore dependent on imports of good that come primarily from China, or even Poland or Canada. There is a label of protected origin for buckwheat flour from Brittany; the association Ble noir tradition Bretagne brings together over 800 producers, as well as some ten millers, to promote the use of Breton flour (4000 tons per year). In the mid-20th century, owing to the emigration of many Bretons, Bretons crepes started opening in France, especially in Paris, in Montparnasse district, but also in many countries around the world.

Making
Traditionally the batter should be cooked in a specific device called billig in breton, "galetiere" in the Breton language, galettoire or also tuile in Upper Brittany. The batter is spread out into a disc with a kind of little spatula called rozell, rouable or raclette. Crepes based on the Breton recipes is usually made with a simple crepiere or even a flying-pan.

Crepes and the Buckwheat pancake, three cousins
What Bretons much attached to the tradition of Brittany call krampouezhenn (plural: krampouezh) refers both to the salty preparation with buckwheat or to the sweet version, made from wheat. There are two traditional crepes ofLower Brittany;

• One based on wheat flour (bleud gwinizh in breton). The traditional batter is made up of eggs, flour, sugar and milk; it is usually eaten sweetened;

• The other one based on buckwheat flour (bleud ed-du). The traditional batter is made up of buckwheat flour, mixed with a maximum of 30% of wheat flour, water and salt (some people add eggs or milk); it is usually eaten salted.