00 33 2 98 39 62 25
Fax (by appointment) :
00 33 9 50 04 32 70
Contact Headquarters : 5 Hent Meneyer, 29 950 Gouesnac'h, France.
Postal address : 2 impasse de Kervégant, 29 350 Moëlan sur mer, France.

Whilst holidaying in Brittany, you can’t miss visiting a crêperie – you can find one in most places. Crêpes, or ‘galettes’ as they are also known here, are almost as famous as pizzas or hamburgers and, because Bretons are great travellers, crêperies can now be found all around the world!

Crêperie de Bretagne

There are two basic types of crêpe in terms of the flour used, either wheat flour for sweet crêpes or buckwheat flour for savoury crêpes. Both are usually accompanied by a bottle of cider, either ‘doux’ (the sweetest and lightest in terms of alcohol content), ‘sec’ or ‘brut’ (the driest and most alcoholic) or ‘demi-sec’ (in between). The cider is typically served in a bowl or wide cup, so you may hear people ask for “une bolée de cidre”. Or purists may order “un lait ribot”, a cup of buttermilk.

You'll find below some tempting photos of some of the most well-known crêpes and savoury galettes from my favourite crêperie in Moëlan sur Mer, la Crêperie du Garzon.

Crêperie du Garzon à Moëlan sur mer

It makes for a proper meal because, as with pizzas, the recipes and variety of possible fillings are numerous, from classic options to chef’s specials, and sometimes truly gastronomic creations.

Crêperie du Garzon à Moëlan sur mer

Crêperie du Garzon à Moëlan sur mer

Crêpes are also a popular snack for children, perhaps with sugar or chocolate spread, with much of the appeal being the fun of preparing them with their mother at home. There are as many kinds of crêpe as there are mothers, each with her own recipe and equipment which make her crêpes unique, and best-loved by her children!


Here is a homemade recipe, original in that it involves mixing the two different types of flour to create a crêpe which is equally good for sweet or savoury fillings.

Armelle’s Recipe for Crêpes.

Serves 4 people


A mixing bowl
A wooden spoon
A ‘cup’ measure (or small drinking glass)
Kitchen paper
A small bowl
A small saucepan
A shallow frying pan                                                 


2 eggs
2 cups of buckwheat flour
1 cup of white wheat flour
A pinch of salt
1½ cups of water
1 cup of milk
Approx. 50g lightly salted butter


Break the eggs in a mixing bowl and beat lightly.
Add the two types of flour together, then the salt. Make a well.
Put the butter in the small saucepan and set it to melt over a very low heat.
Meanwhile, gradually pour 1 cup of water into the flour mixture, continually mixing with the wooden spoon; the mixing should be fairly energetic in order to achieve a thick batter without allowing any lumps to form.
Then add the rest of the water followed by the milk, still stirring all the time. The more the batter is agitated, the more aerated and light it will be.
Don’t forget the butter on the stove; pour three-quarters of the melted butter into the batter.


Heat the frying pan and smear some of the remaining melted butter onto the pan with kitchen paper.
Once the pan gets good and hot, the first crêpe should not stick!
Turn the heat down to medium thereafter.

The batter has not got any sugar in it, but adding sweet fillings will make a welcome sugary treat or dessert. My daughter loves sugar and lemon in her crêpes, whilst my son prefers them filled with salmon and crème fraiche… As for me, I think a simple salted butter crêpe is the best.