Galette and Crêpe Masterclass

L'Atelier des Crêpes is a specialist cooking school set in Quimper, the historic capital of Cornouaille in southern Finistère, Brittany, housed in a dedicated teaching kitchen at 12 Rue du Chapeau Rouge close to the medieval cathedral quarter. The 2.5-hour galette and crêpe masterclass introduces participants to the two-pancake tradition central to Breton culinary culture: the savoury galette de sarrasin, produced from buckwheat flour and water, and the lighter sweet crêpe de froment, made from wheat flour, eggs, milk, and salted butter. The session opens with a concise introduction to the regional history of both styles, tracing the galette's origins as a buckwheat staple of inland Breton farming communities and its contrast with the wheat crêpe associated with festive and market-day cooking. Participants then move to the billig, the heavy flat cast-iron griddle at the heart of every Breton crêperie, where the instructor demonstrates batter preparation, the resting period, and the spreading motion before each attendee takes a turn at the griddle. Individual time at the billig allows participants to practise spreading technique, judging the correct heat, and the wrist action needed to flip the pancake cleanly. The savoury galette section covers the classic complète filling of ham, egg, and Emmental as well as one or two seasonal vegetable combinations. The sweet crêpe portion explores three preparations: crêpe au beurre salé using the region's distinctive salted butter, crêpe citron-sucre, and a caramel au beurre salé version. All finished preparations are eaten as a tasting at the end of the session, accompanied by a small glass of locally produced Breton cider. The fee of €55 per person covers all ingredients, the cider tasting, and a printed recipe card. Sessions are conducted primarily in French with English-language written guides available and basic English-language assistance from the instructor. Groups are capped at approximately eight participants to ensure adequate individual billig time. No prior cooking experience is required. Visitors with gluten sensitivities should note that sweet crêpe batter containing wheat flour is prepared in the same kitchen as the naturally gluten-free buckwheat galettes, and those with coeliac disease should contact L'Atelier des Crêpes in advance.