History of the Crepes (and galettes)

buckwheat crepe

buckwheat crepe

9000 years ago, legend has it that a wisp of fairy magic, some damper and a heated stone gave birth to the first crepe, made of cereal like grasses. It was thick, a little heavy, but it could be rolled and it tasted good. During the 12th and 13th centuries, buckwheat was brought to France by the returning Crusaders. It grew well in the poor soils but favourable climate of Brittany. Buckwheat was used to create savoury crepes called galettes, traditionally eaten with buttermilk and accompanied by a bowl of cider. They became even more popular when Anne of Brittany promoted them. Galettes are the traditional savoury dish of Brittany, and are filled with meat, ham, sausage, cheese or fish. The basic recipe has not changed: Buckwheat flour, salt and water.

When buckwheat is synonymous with good health.

Buckwheat is not a cereal, although its nutritional qualities are similar to those of whole wheat. Buckwheat is related to sorrels, knotweeds, and rhubarb. It has no gluten and therefore suitable for gluten-intolerant people. Buckwheat contains many vitamins and minerals. It is rich in high quality vegetable based proteins and is very high in carbohydrates (80%) and antioxidants.

Buckwheat proteins contain a high concentration of all essential amino acids making it an ideal ingredient for the manufacture of a range of food products.