galette
Sign in to saveGalette (from the Norman word gale, meaning 'flat cake') is a term used in French cuisine to designate various types of flat round or freeform crusty cakes, or, in the case of a Breton galette ( ; ), a pancake made with buckwheat flour, usually with a savoury filling.
Key facts
- Food.name
- Galette
- Food.image
- Galette des Rois.png
- Food.caption
- A galette des Rois
- Food.country
- France
- Food.region
- Normandy, Brittany, French Guiana
- Food.type
- Cake or waffle
- Food.main_ingredient
- Flour
- Food.variations
- Breton galette (galette bretonne), king cake, Creole galette
via Wikipedia infobox
Nutrition · Open Food Facts
Typical values per 100 g · averaged across 484 products
- Energy
- 316 kcal
- Fat
- 14.1 g
- — of which saturates
- 8.6 g
- Carbohydrates
- 58.1 g
- — of which sugars
- 14 g
- Fibre
- 2.4 g
- Protein
- 6.8 g
- Salt
- 0.46 g
via Open Food Facts · ODbL
Wikidata facts
- Image
- Galette des Rois.png
Show 1 more fact
- Commons category
- Galettes
Sources (1)
via Wikidata · CC0
~6 min read
Article
9 sectionsContents
- Fruit galette
- Savory galettes
- Heirloom tomato galettes
- Mushroom and Gruyère galettes
- Ratatouille galettes
- Breton galette
- Creole galette
- See also
- References
Galette (from the Norman word gale, meaning 'flat cake') is a term used in French cuisine to designate various types of flat round or freeform crusty cakes, or, in the case of a Breton galette ( ; ), a pancake made with buckwheat flour, usually with a savoury filling.
Of the cake type known as galette, one notable variety is the galette des rois (king cake) eaten on the day of Epiphany. In French Canada the term galette is usually applied to pastries best described as large cookies.