The buckwheat crepe or “Galette” became common fare in the west of France (Brittany and surrounding areas) in the 14th century when depleted soils struggled to grow wheat (the name buckwheat is a misnomer; it’s actually a seed). Crepes are typically filled with sweet ingredients, but buckwheat’s grassy flavor lends itself particularly well to savory fillings. For something that looks and tastes so fancy, this is actually incredibly quick and simple to prepare.