Guide
Galette, crêpe or pancake — what’s the difference?
A galette is a savoury Breton pancake of buckwheat, a crêpe is a thin sweet French pancake of wheat, and the Slovak palacinka is their close cousin.
They sound alike, but differ in flour, taste and use. Here is a quick guide so you always order the right one.
Galette — savoury, buckwheat
A galette is made from buckwheat flour, so it is naturally gluten-free, and it is served savoury: ham, cheese, egg, salmon. It is a touch heartier and crisp at the edges. This is the Breton classic and the heart of our menu.
Crêpe — sweet and thin
A crêpe is made from wheat flour, thin and tender and almost always sweet: butter and sugar, salted caramel, Nutella, fruit. It is the dessert that ends a French meal.
Palacinka — the Slovak version
The Slovak palacinka is closest to a crêpe: also wheat and sweet, but usually a touch thicker and rolled rather than folded. The difference is mostly thickness and presentation.
Frequently asked
- Is a galette gluten-free?
- Yes, a savoury galette is made from buckwheat and is naturally gluten-free.
- What is the difference between a crêpe and a pancake?
- A crêpe is thinner and more delicate, the Slovak palacinka tends to be a little thicker. Both are wheat-based and usually sweet.
Rather taste than cook?
We cook galettes and crêpes and pour cider every day at Fresh Market.