1 kilo bag - France
The flour to make amazing french pancakes!
Crépes, those wonderfully thin treats, that are a challenge to do just right and outright fun to make. What makes them perfect? It is this French buckwheat flour from the region where they make the best! Even the label says it. Flour for "pancakes"!
You can watch Jacques Pepin make them here in a video.
What Makes French Buckwheat Flour Special for Crêpes
French buckwheat flour — known as farine de sarrasin or farine de blé noir — is the secret behind authentic Breton galettes. Here is what makes it truly special.
Buckwheat has a distinctive earthy, nutty, and slightly bitter flavor that is far more complex than wheat flour. This depth is what gives authentic Breton galettes their characteristic taste — something you simply cannot replicate with regular flour.
Brittany (Bretagne) has been the heart of French buckwheat cultivation for centuries. The region's climate and soil give the grain a particular character. Some producers even hold IGP (Protected Geographical Indication) status, similar to wine appellations.
Buckwheat is technically not a wheat at all — it is a seed related to rhubarb. This means galettes bretonnes are naturally gluten-free, which is a bonus, but more importantly it affects texture: the lack of gluten gives crêpes a slightly crisp, lacy edge and a tender, almost delicate interior rather than a chewy one.
Buckwheat's starch behaves differently from wheat starch. It absorbs liquid more readily and creates a thinner, more spreadable batter that cooks into beautifully thin, slightly crispy galettes.
It produces a distinctive dark grey-speckled crêpe — visually very different from pale wheat crêpes. That color is part of the authentic experience.
In Brittany, buckwheat galettes are strictly savoury (filled with ham, egg, cheese, etc.), while wheat crêpes are reserved for sweet fillings. The flour's robust flavor stands up to savory ingredients in a way that mild wheat flour simply does not.
