Traditionally, what type of flour is the sweet crêpe made with?
Answer
White wheat flour (froment)
The sweet crêpe, which is traditionally reserved for dessert or sweeter culinary moments, is characteristically made using white wheat flour, known in Breton terminology as 'froment.' This contrasts sharply with its savory counterpart, the galette, which relies on buckwheat flour. While modern crêperies show flexibility by offering customers dessert crêpes made from buckwheat batter if requested, the classic and traditional preparation mandates the use of lighter, sweeter wheat flour for the sweet version.
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