You are here

Savoury Crêpes: how to make your own


Savoury crepes can be eaten all year long! They are also known as 'galettes" in other parts of Brittany.


850 g plain flour, ideally blé noir (buckwheat flour)
35 g coarse sea salt
2 large eggs
250 ml milk
about 2 litres of water


Mix together the flour and salt, make a well in the centre.
In a separate bowl, beat the eggs.
Tip the beaten eggs into the centre of the flour. Introduce the water little by little, beating as you go. 
Beat the mixture vigorously for 15 minutes introducing as much air as possible.
Finally, add the rest of the water and the milk.
Leave the batter to rest before using.

"I'll have a complète, please!"

The complète is a savoury crêpe made from buckwheat flour and completed with three fillings: ham, grated Emmental cheese, and egg.

Find out more about crepes

Interactive map


Top-of-the-range places
Finistère trails

Stay connected!

FacebookTwitterInstagramPinterestPeriscopeGoogle +TumblrYoutube

We use cookies to enhance your experience on our website. By using our website you consent to our use of cookies. Find out more ok