Chris Slade describes the son et lumiere presentation at the abbey of Bon Repos called "Le Pays de Conomor" in Brittany, which takes place during the first two weeks of August.
There aren’t too many takeaways in rural Brittany… In fact, I think our closest takeaway restaurant is 45km away.
So instead of a takeaway night, the French have a ‘galette night’ which, in Brittany, is usually Friday evenings.
Galettes are savoury crêpes (pancakes). They are larger than crêpes and are usually made with buckwheat flour (blé noir or black wheat). The traditional (une galette complète) filling is a slice of ham, grated Emmental cheese and an egg cooked inside the galette. However, you can really put what you like into a galette, sausages, bacon, scallops, prawns…
Over the last few weeks, I have been trying to find an original galette recipe, but I have come to the conclusion that no such thing exists.
It seems everyone has their own recipe. The traditional batter recipe seems to be just buckwheat flour mixed with salt and a little water, but other women that I have spoken to add either one or two eggs, maybe some butter or cream, some add oil, others cider or beer and some even add buttermilk.
There is absolutely no point trying to work out if the batter should rest or not, as this can be anything from an hour to overnight…
All I can say is that they are absolutely delicious, and I would recommend anyone coming to France to take a trip to the local Crêperie to enjoy a galette or two, which of course needs to be washed down with a cup of Breton cider.