Wafer

The wafer is, as well as the Crêpe, a regional speciality of Brittany. It should be noted that in Breton language one does not use the word " galette" and that the same term ( krampouezhenn ) indicates a sweetened pancake or a salted pancake. Thus in the west of Brittany in particular in the Finistere part of the Morbihan and Coast-with Armor, the word wafer does not indicate a salted pancake but rather a thick paste (example of apple wafer).

Since the Années 1950 the wafer became the base of a principal dish. It is made starting from Farine of buckwheat (see the receipt of the Pâte to wafers); the paste is spread out in disc over a hot pancake seller (a frying pan punt or a specific apparatus called Bilig in Breton and galetière in High-Brittany) using a rozell or scraper (kind of small rake) and is cooked on only one face (contrary to the Crêpe S which are cooked on both).

The wafer is frequently furnished with meat, fish, cheese, salad, etc One of the most current trimmings is made of grated Gruyere, a ham section and an egg, directly cooked on wafer. One speaks then about “complete” wafer. The wafer is eaten with table; however, more and more often in the public demonstrations (festoù-noz, village fairs, fairs, forgiveness, etc), of the itinerant salesmen propose the Galette sausage (a hot sausage rolled up in a wafer) which one eats with the manner of a hot dog.

Some traditional:

  • With butter; with Juste of butter, the whole heated in bulk in the poële. Some say that it is the only true way of eating wafer.
  • the soubise; with full of onions turned russet with butter.
  • supplements It; with ham, cheese and an egg.

See too

Other directions

In Slang: money

External bond

  • Site of the Safeguard of the Wafer Breton Sausage.
  • Discussion around crepes and wafers - lecrepier.com.

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