I had really only ever tried sweet crêpes with syrup or Nutella, so it was a very new experience. Having salmon with a little pasta and cheese within a crêpe was something very new to me, but it was amazing! It was exciting to eat at a local restaurant and expand my understanding of a new culture.
Crêpes are typically prepared with flour, eggs, and milk. However, a galette is made specifically with buckwheat flour and filled with savory meats, cheeses, and vegetables. Both crêpes and galettes are made from a batter that is then poured on a hot griddle and spread into a thin circle and flipped on both sides.
My galette was called the “Ravoline” and was filled with smoked salmon, goat cheese, ravioli of the Royan, fresh cream, and almonds.
Crêpes are rooted in the tradition and history of France as a country. It originally started out as a simple pancake that was made from buckwheat flour, which was a common crop in Brittany, France. Over time, the dish became popular and spread throughout the country and even the world. The French even have a national holiday called “Le Jour des Crêpes” or the “Day of the Crêpes” in February! There are even stories that the shape and color of a crêpe represent the sun and good luck.
This specific galette was filled with ravioli de Rayon.
