In Brittany, it was in the 13th century that the pancake first appeared. Buckwheat, brought back to France after the crusades in Asia, made it possible to make this thin layer of dough, of round shape. This is the start of the Breton pancake! Because our savory pancakes are always prepared with buckwheat flour, also called buckwheat flour. The advantage of this flour is that it is gluten-free.

The buckwheat pancake is to be distinguished from the sweet pancake, for which wheat flour, milk, eggs and butter are used. But in both cases, the preparation becomes greedy with its garnish! At "Crêperie Cape Café", we put our hands in the dough to imagine tasty and authentic recipes, which have the good taste of Brittany ... or elsewhere

The next time you sauté pancakes in your frying pan or crepe maker, put a coin in your hand. Prosperity assured, for the rest of the year ... At least that's what the elders said!