In the Brittany region of western France, the history of crepe and galette making goes back to the middle ages. For the local people called the Bretons, the ritual of their preparation has not changed in 400 years. The crepes (all-purpose flour) and galettes (organic gluten-free buckwheat flour) are very popular at farmers market, fairs and festivals. Enjoy!
Web site: http://brittany-crepesandgalettes.com/
Laurent Le Barbier