Crêpes & galette - the all-rounders from Brittany like many wines

A member of our team has just returned from Brittany and had a little feast there. In addition to oysters, crêpes and galettes are a staple food there - and have been since the Middle Ages.

The wafer-thin pancakes are either made from buckwheat flour on a hot griddle to form galettes or from light-coloured wheat flour to form crêpes. The choice of galettes and crêpes is almost unlimited. They are available with savoury and sweet ingredients, although Bretons tend to prefer buckwheat pancakes with savoury ingredients and crêpes with sweet ingredients. They are eaten in the morning, at lunchtime and in the evening. Sometimes with jam, chocolate cream or honey and lemon juice, sometimes with cream, fish and seafood or as a "Complet" with ham, cheese and egg - to name just a few classics.

The choice of wine is also very individual in line with the variety of preparations. A classic is of course cider, a sweet or dry apple wine, and poiré, a pear wine, as both come from Brittany or neighbouring Normandy. But classic wines also harmonise excellently depending on the combination.

We have therefore put together some classics for you. When choosing a wine to pair with crêpes, it is important to consider the flavours and sweetness of both the wine and the crêpes.