Buckwheat pancakes

In the 12th century, knights returned from the Crusades with buckwheat in their muskets. Grown locally, especially from the 16th century onwards, buckwheat became a staple food for peasants, particularly in the form of a thin layer of round dough known as the galette bretonne. An exclusively savoury speciality, it is sometimes eaten dipped in soup. Since 2006, the "crêperies gourmandes" label has been awarded to quality establishments.