Galettes de Sarrasin

This is the last post surrounding our Gluten Free Adventure in Paris…sort-of. I have one more, but it deals with everything truffles, and that’s not exclusive to Paris.. Part of the delay in today’s post was weather related- the ladies have had back to back snow days, altering the schedule a bit. The other reason for the delay was that I was trying to duplicate the galettes I enjoyed at the aforementioned creperies- but more on that in a moment….

Paris is synonymous with many things: romance, lights, croissants, baguettes, lights, le Tour Eiffel, crepes- just to name a few…Now I’ve posted about crepes here on several occasions, and our trip would not have been complete without me whipping up a few batches of crepes in our apartment, or figuring out where we could get gluten free crepes somewhere around Paris…As it turns out, it was easier than I thought to find gluten-free crepes. In fact, our very first meal on our very first day was at a tiny creperie that I’d read about over on David Lebovitz‘s blog.

Breizh Cafe

Located in the heart of the Marais, Breizh Cafe is a traditional creperie from Bretagne– that’s Brittany to we Anglais, and Breizh in the Celtic rooted Breton dialect from that area. Traditional fare from this region of France includes galettes de sarrasin– buckwheat crepes. What I’d read about their preparation at this restaurant led me to believe that I could actually eat said galettes, and as soon as we dropped our suitcases in le petite appartement, we called and made a reservation. An easy twenty minute walk from our new digs, and I was enjoying a heavenly lunch while wrapping my head around a new language. I explained that I was allergic to gluten- something I suspect this server had heard before, because she very nicely assured me that their crepes were indeed gluten-free.

A word here- crepes and galettes are NOT pancakes. Please do not ever call them pancakes. Galettes are made of buckwheat, and are served open faced. Crepes are typically made with white flour and served folded over. Sometimes galettes can be referred to as crepes. And, if you want to totally offend and alienate your server, by all means ask loudly in English for their best pancake and then on your own switch tables. (yes- we actually saw that happen)

Breizh is a tiny place- perhaps 10 small tables in all, and incredibly popular. One day we were in for a 2pm reservation, and the foyer was crowded with people- some who’d  been waiting for a table for over an hour. I can’t stress enough the importance of making a reservation wherever you choose to eat. Every time we ate here- we were here three times during our stay since it was fairly close to us- we tried something new on the menu. It was all delicious! Galettes are traditionally served with Cidre– a fermented apple cider. I’m now hooked on it- fortunately our favorite wine shop carries it. What’s great is that it comes in a stone pitcher and it’s traditionally drunk out of bowls instead of glasses. I’m now on the look out for some cidre bowls when I go to the antique/thrift stores around town. Dessert on our last day was a galette sarrasin with buckwheat ice cream and buckwheat honey- absolutely delicious.

That last day, I finally got up the courage to ask the owner if I could take some pictures to post when I went to write about our experience. I say this because I felt rather awkward just going places and surreptitiously snapping pics- so I only have restaurant pics from the two creperies. If you’re interested in reading about the rest of my gluten-free restaurant and shopping adventures in Paris, and receiving a little travel advice, I’ve put up a new page and you can read everything here. If you know a celiac heading to Paris soon, by all means, send them a link!

Aux Ducs de Bourgogne

Towards the end of our stay, we stumbled upon an equally lovely and tiny creperie, just around the corner from the Musée Rodin. Aux Ducs de Bourgogne is run by the charming Charles Azzi, a welcoming gentleman, fluent in multiple languages. He spent over 20 years in high end hospitality- several of those years working in food service- before coming to France and opening the creperie. He studied crepe making in Bretagne, and taught me a little of the history of galettes, as well as the difference between a crepe and a galette. A little trivia for you- Buckwheat first arrived in Europe during the Middle Ages, brought back by the soldiers of the Crusades.

For Charles, hospitality is of the utmost importance- and it shows. On our visits there we easily heard 6 different languages being spoken. His restaurant is very popular with state officials- it’s located right behind the Assemblée National, actors, and regular folks like us, who just happen upon it. We felt so welcomed on our first visit that we made sure we returned before we left. The galettes were phenomenal, and he was very willing to make dessert crepes using the buckwheat flour only. While their website doesn’t seem to be up at the moment, I did discover they have a facebook page- so look for them there if you like!

Whether you prefer the Right Bank or the Left Bank, know there are at least two creperies where you can enjoy fabulous, gluten-free food. I feel so fortunate to have met so many amazing people on this trip- people who reminded me of the importance of vocation, and who shared such kindness, generosity, and hospitality. We all came home changed from our experience, and we’re going to do what we can to get back as soon as possible. It is not Au revoir Paris, it’s A bientot.

Now, as for the other reason this post was a long time coming….when you experience galettes like these, you have to figure out how to duplicate the experience! After a few bad batches, false starts, and shots off the backboard, I finally got the taste right! While mine don’t look as pretty- I don’t have a large griddle. The taste takes me right back to these spots, and we’ll be enjoying many more galettes de sarrasin this winter. Fill these with whatever your heart desires- savory, sweet, seafood- you won’t be disappointed!

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15 thoughts on “Galettes de Sarrasin”

  1. No wonder you call your blog “adventuresome cooking”…looks like you had quite an adventure eating in a fabulous creperie.
    I love crepes, and so does my family. I try to make them as often as I can, since I have a choice of 3 skillets which I only use for crepes, but my very favorite is the cast iron tortilla skillet that makes cute little crepes.
    Love your galette, so thin, and perfect!

  2. I stumbled across your site looking for help for my 12 year old daughter who is struggling a little with being celiac. We live in Paris but it never occurred to me that she’d be able to eat the crepes, presuming they were made of flour. So we’ll be taking her out in the next day or two to enjoy a much craved for treat. Thank you.

    1. I’m SO happy to have been a help to you! How lucky you live in Paris! We want to live there more than anything. If you need other help for your daughter I’d be happy to email you more information. Feel free to email me at adventuresomekitchen @ gmail.com (sans the spaces of course!) Good luck, enjoy the galettes, and if you end up at one of these creperies, be sure to tell them I sent you. Cheers!

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