page_title: Crêpe bretonne
section_title: Making
hierarchical_section_title: Crêpe bretonne / Making
caption_attribution_description: Français&#160;: Fabrication de crêpes de blé noir sur un billig. La pâte est étalée à l'aide d'un rozell.
context_page_description: The Crêpe bretonne is a traditional dish in Lower Brittany. Having become well-known throughout France and in other countries, the crêpe is also served in crêperies outside Brittany. It may be eaten plain, or filled with diverse ingredients; salty or sweet, according to the base recipe. The Crêpe bretonne can be made of wheat or buckwheat. This last is less well-known and should not be confused with the buckwheat pancake typical of Upper Brittany, which has a different recipe.
context_section_description: Traditionally, the batter is cooked in a specific device called billig in Breton, galetiere in the local French dialect (galettoire or tuile in Upper Brittany). The batter is spread out onto a disc with a small spatula called a rozell (Breton), rouable or raclette in the local French dialect. Crêpes based on the Breton recipes are usually made with a simple crêpière (or frying pan).
caption: Crêpes being made on a billig
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