Crêpes are one of France’s most iconic foods, but if you are eating them as street food, you may be getting them wrong. In this episode of Fishwives of Paris, Emily and Caroline break down the biggest myths surrounding crêpes, explain the real difference between sweet wheat crêpes and savory buckwheat galettes, and reveal why Brittany’s traditional galettes were never meant to be eaten on the go. In their region of origin, savory buckwheat galettes are a plated dish, eaten seated and paired with cider, because buckwheat batter is fragile and behaves very differently from wheat flour.

This episode explores the cultural, linguistic, and agricultural history behind crêpes and galettes, from Brittany’s Celtic roots and Breton language to the role buckwheat played in feeding the region for centuries. You will also learn why France eats crêpes on February 2 for Candlemas, why some people hide the first crêpe in their armoire, and where to eat traditional galettes in Paris, including near Montparnasse and at Breizh Café in Paris and Lyon. Whether you are planning a trip to France or just want to stop eating crêpes incorrectly, this episode will change how you think about one of France’s most misunderstood dishes.

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Crêpes may be one of France’s most iconic foods, but chances are you have been eating them wrong, or at least misunderstanding what they are. In this episode of Fishwives of Paris, Emily and Caroline break down the myths surrounding crêpes, explain why treating them as street food is mostly a tourist habit, and unpack the deep regional identity behind Brittany’s buckwheat galettes.

From linguistic nitpicking (crêpes vs galettes vs krampouezh) to the surprising agricultural history of buckwheat, this episode explores how geography, language, and industrialization shaped one of France’s most misunderstood dishes.

In this episode, you’ll learn:

• Why crêpes are not traditionally street food in their region of origin
• The difference between sweet wheat crêpes and savory buckwheat galettes
• Brittany’s cultural independence, from language to infrastructure to food
• Truly too many things about buckwheat for one bullet point
• Candlemas (La Chandeleur), why France eats crêpes on February 2

Where to eat galettes in Paris

We mention Breizh Café as our favorite spot in Paris and Lyon for traditional buckwheat galettes. You will also find many classic crêperies serving plated galettes around the Montparnasse area, historically where trains from Brittany arrived.

One important note: traditional galette restaurants serve cider, not wine, in keeping with Breton custom.

🎧 Fishwives of Paris, where French food myths go to die.

Hosted by Lyon-based sommelier Caroline Fazeli and Paris-based food journalist Emily Monaco.

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