Cook's Illustrated

A Fresh Look at Crepes

Brittany, France, is renowned for its crepes—but not only the lightly sweet, relatively neutral type that you might sprinkle with sugar or smear with jam. Galettes bretonnes are dark and savory, with a distinctive earthiness that makes them an integral part of a dish, not just an understated wrapper. That’s because they are made from rich, mineral-y buckwheat, which thrives in the cool Breton climate. A galette complète is the classic preparation; it consists of a crepe glossed with salted butter and folded around salty-nutty ham and Gruyere and an oozy egg.

Crepes are simply thin, unleavened pancakes, and after a bit of practice—our recipes yield two more crepes than are needed for the fillings—you’ll be able to cook them with confidence. They also keep beautifully, and a stash of savory crepes can be a secret weapon for a stylish meal in a hurry.

I suspected that simply swapping buckwheat for all-purpose flour in our sweet crepe recipe wouldn’t be exactly right,

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