"However, once you get to Brittany in western France - the spiritual home of the crêpe - there is fierce division between what the locals over what to call the savoury version. Back in 2017 regional newspaper Ouest France decided to run a Twitter poll on whether the savoury version is a galette or a crêpe salée, (savoury crêpe) and the result was an extended, bitter Breton-on-Breton slanging match."
"In Upper Brittany (Ille-et-Vilaine, eastern Côtes-d'Armor, and Morbihan), savoury crêpes are called galettes. They are cooked on a billig (the traditional griddle), and are made from buckwheat, water, and salt. Meanwhile, in Lower Brittany, located in the west (from Trégor to Lorient and encompassing all of the Finistère), the term used for galette is crêpe salée. You never mention the term galette."
La Chandeleur on February 2 is France's pancake day, and crêpes are popular year-round, especially in Brittany. Across most of France crêpes are sweet desserts while savoury pancakes are called galettes. A galette is normally eaten as a meal and the pancake is usually made from buckwheat. In Brittany the terminology splits by area: Upper Brittany calls savoury buckwheat pancakes galettes, cooked on a billig; Lower Brittany calls them crêpe salée and avoids the term galette. Between those zones there is a mix of traditions. A 2017 Ouest France Twitter poll provoked a heated local dispute.
Read at The Local France
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