Very thin, wide pancakes made from buckwheat flour are eaten with ham, eggs and other savoury fillings. They are usually called galettes (Breton galetes), except in the western parts of Brittany where they are called crêpes (Breton krampouezh). Thin crêpes made from wheat flour are eaten for dessert. Other pastries, such as kouign amann (“butter… Read More Bretons in Argentina