Sentence:  GALETTES BRETONNES AU SARRASIN. BRETON BUCKWHEAT <WSD>GALETTES</WSD>. The filling for a paper-thin Breton <WSD>galette</WSD> is always simple. The most popular, called a "complet", includes ham and egg and often a spoonful of fresh cheese. You can ask for the egg to be "brouillé", briskly scrambled on the hot <WSD>galette</WSD>, or "miroir", left untouched to bake on top. When the galette is pleated, the golden egg yolk peeps out of the crisp brown folds. 
Meaning of the word marked with <WSD> tags:  (nodot=yes): a crêpe or pancake made with buckwheat flour, and often with a savoury filling, originally from (Upper Brittany) in France.