Ah, the pancakes… Memories of Candlemas and childhood snacks! If we love them so much, it is because they have been delighting us for a long time and seducing the whole family.

Historians establish the origin of the pancake at 7000 BC. At that time, it was a rather thick pancake, made with a dough mixing water and various crushed cereals. A flat stone, very hot, allowed cooking.

In Brittany, it was in the 13th century that the crepe made its appearance. Buckwheat, brought back to France after the Crusades in Asia, made it possible to make this thin, round layer of dough. This is the beginning of the Breton galette! Because our savory pancakes are always made with buckwheat flour, also called buckwheat flour. The advantage of this flour is that it is gluten-free.

The buckwheat pancake is to be distinguished from the sweet pancake, for which wheat flour, milk, eggs, butter are used. But in both cases, the preparation becomes more delicious with its garnish! At "La Petite Bretonne", we put our hands in the dough to imagine tasty and authentic recipes, which have the good taste of Brittany… or elsewhere.

Because the pancake has a traveling soul. It is found all over the world, with small variations. Think of the famous American pancake, smaller and thicker, the cute blini from Eastern Europe, or the Mexican tortilla, prepared with corn flour. Our national pancake is also a cousin of Italian piadine or Magrebian baghrir.

A tip from "La Petite Bretonne": The next time you sauté pancakes in your pan or crêpe maker, place a coin in your hand. Prosperity assured, for the rest of the year ... At least that's what the elders said!

In addition to this, you will need to know more about it.

source : http://www.creperie-petite-bretonne-paris.fr/histoire-crepes-galettes/