The Art of Batter: Galettes, Crêpes or Pancakes, master the match of flavors!

Whether it's a rainy Sunday morning, an impromptu afternoon snack, or a Breton-themed evening with friends, there's a pastry for every occasion. But be careful not to be fooled: while they may look similar, the technique and chemistry behind each recipe are completely different.

Discover our three favorite recipes and all the chefs' secrets to never mess up your pasta again!

1. The Buckwheat Pancake: Breton Authenticity

Unlike its wheat-based cousin, the true galette is naturally gluten-free and (theoretically) contains only three ingredients. It is this minimalism that reveals its characteristic nutty flavor.

The Ingredients

• 500g of buckwheat flour

• 1 liter of cold water

• 1 tablespoon of coarse Guérande salt

• Optional: 1 egg (to help with coloring and durability)

The Trick of the Hand

1. The mixture: In a large bowl, make a well with the flour and salt. Gradually pour in the water, whisking vigorously.

2. Resting (Crucial): Let the dough rest for at least 2 hours (ideally overnight) in the refrigerator.

3. Cooking: Grease a pan or griddle with semi-salted butter. Pour in a ladleful and spread thinly.

4. The finishing touch: Wait until the edges are crispy (the famous "lace"). Fill, fold, and enjoy!

2. The Wheat Crêpe: The Queen of Afternoon Tea

Soft, supple and fragrant, it's the essential ingredient for Candlemas. Its secret? A good balance between fat and sugar.

The Ingredients

• 250g of wheat flour (T45 or T55)

• 3 eggs

• 50cl of whole milk

• 50g of melted butter

• Flavorings: A pinch of salt, a splash of rum or a hint of vanilla.

The Preparation

1. The base: Mix the flour and salt, then incorporate the eggs one by one.

2. Incorporation: Gradually pour in the milk to avoid lumps. Finish with the melted butter and flavoring.

3. Resting: 30 minutes at room temperature is enough to relax the gluten.

4. In a pan: Sauté as soon as the edges start to lift. Serve with chocolate, sugar or jam.

3. The Pancake: The American Cloud

Here, we change dimensions. Smaller, thicker, the pancake relies on a secret: the raising agent.

The Ingredients

• 200g of flour & 1 sachet of baking powder

• 2 eggs & 25cl of milk

• 30g of sugar & 50g of melted butter

• 1 pinch of salt

The Quick Recipe

1. Dry vs Liquid: Mix the powders in one bowl and the liquids in another.

2. The mixture: Pour the liquid onto the dry. Mix quickly: a few lumps are fine , they help with inflation!

3. Cooking: As soon as bubbles appear on the surface, turn it over. It should be golden brown and well-risen.

Summary: Which dough should you choose?

🛑 Lump Alert: The Survival Guide

Nothing ruins a dough faster than a "minefield" of flour. Here are our pro tips for getting rid of them:

• The "Well" technique: Pour the liquid in a very thin stream into the center of the flour, gradually bringing the latter towards the middle.

• Temperature matters: Use room temperature ingredients. Iced milk solidifies melted butter, creating solid grains.

• The reverse method: Pour the sifted flour into the liquid (and not the other way around). The flour incorporates better by "falling" into the mixture.

• Plan B (Rescue): If it's too late, use an immersion blender or filter the paste through a sieve.

Why you should be "lazy" with pancakes...

It's all about gluten .

For crepes , we want muscle! We whisk vigorously to develop the elastic network of gluten, which allows us to spread the batter very thinly without it tearing.

For pancakes , laziness is key! If you overmix, the gluten becomes too strong and your pancakes will be rubbery. Leaving a few lumps keeps the batter tender, and the trapped air bubbles create that irresistible "cloud-like" texture.

In summary:

• Crepes: Whisk, aim for a fluid consistency.

• Pancakes: Mix barely, aim for a rustic look.

So, what will your next batch be?

👉To learn more about crepes, galettes and pancakes, read our article about the cooking process, which tools and ingredients to use, and the 5 secrets you need to know...