Crepes come in two camps. Sweet crepes (crêpes sucrées) are made with white flour and a touch of sugar, served rolled or folded with fruit, chocolate, cream, or jam. Savory crepes — technically called galettes when made with buckwheat — are thinner, nuttier, and filled with ingredients like ham, cheese, eggs, mushrooms, or smoked salmon. A proper creperie serves both.
Galettes de sarrasin (buckwheat crepes) are the savory cousin from Brittany, France. Buckwheat gives them a darker color, a slightly earthy flavor, and a gluten-free base. The classic galette complète is filled with ham, gruyère, and a fried egg — a full meal in one fold. Authentic Breton creperies will always have galettes on the menu alongside sweet crepes.
Breton creperies are purists — buckwheat galettes for savory, thin wheat crepes for sweet, cider to drink. They focus on quality ingredients and simplicity. Parisian street-style creperies lean toward indulgence: thicker batter, generous Nutella, whipped cream piled high. Both are valid — just know what you're walking into. Authentic creperies will describe the flour and origin of their buckwheat.
Crepes are one of the most versatile meals on the menu. Sweet crepes work for breakfast or dessert. Savory galettes make a satisfying lunch. Many creperies stay open late, making them a great post-dinner dessert stop. In France, February 2nd is La Chandeleur (Crepe Day) — but in America, any day works.
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Crepes are made with white wheat flour and are typically sweet, filled with things like Nutella, fruit, or whipped cream. Galettes are made with buckwheat flour, have a nuttier flavor, and are used for savory fillings like ham, egg, and cheese. Both originate from Brittany in France.