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Limousin buckwheat pancakes


Unlike the Breton galettes, buckwheat galetous or galetons or even tourtous are made with yeast, in a batter left to rise overnight.

They are often spread with grilhons (rillettes), sliced and rolled into a spiral shape and served with apéros.

Bread, pancakes, etc

Nouvelle Aquitaine

Text © Dana Facaros

Image by Populairedecentre