I often visit and like to eat this on an almost daily basis. This is proper French street food. When it comes to street food and choosing the place (the truck), go for the ones with the longest lines (of preferably local people). I always look to see where the elders go, I imagine they know what has been good for quite some time. Also, don’d be afraid to ask around.
There is a food truck on the market in Rennes I always go to for my weekly dose of galette saucisse. These are basically buckwheat crepes, served cold, but wrapped around smoking hot grilled pork sausage. They often put cheese and mustard in it, but there are a couple of obvious choices like mayo or ketchup as well. There’s no reason why you shouldn’t try making this at home. Crepes made with buckwheat flour are something special, with lovely earthy flavor that goes really well with pork sausage. I recommend topping them with some melted cheese (brie, for example).
One might call this a unique hot dog, but it is nothing short of delicious. It is traditionally accompanied with a glass of Breton cider. 
Galette Saucisse
- Total Time: 25 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Savory buckwheat pancakes wrapped around grilled sausage, cheese, and mustard. A simple French comfort food.
Ingredients
- 1/2 cups (62 g) buckwheat flour
- 1/2 cups (62 g) all purpose flour
- 1 tsp salt
- 2 eggs
- 1/2 cups (120 ml) milk
- 2 tbsp water
- pork sausages, grilled
- mustard
- cheese
Instructions
- Whisk all ingredients together and let rest for an hour.
- Heat a non-stick 8-inch pan.
- Pour 3 to 4 tbsp of batter into the heated pan, tilting to spread the batter over the bottom.
- Turn the crepe over when the edges are dry and crispy, and cook for a few more seconds before removing it from the pan.
- To make the galette saucisse:
- Spread the hot crepe with cheese and mustard.
- Wrap the crepe around your favorite sausage.
Notes
- For a gluten-free option, substitute all-purpose flour with a gluten-free blend.
- To prevent sticking, lightly grease the pan with butter or oil before each crepe.
- Leftover galettes can be stored in the refrigerator for up to 2 days and reheated in a pan or microwave.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: French
Nutrition
- Serving Size: 1 galette
- Calories: 400
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 4
- Protein: 20
- Cholesterol: 100
Find it online: https://honestcooking.com/galette-saucisse/
Frequently Asked Questions
What type of sausage is traditionally used in galette saucisse?
The classic Breton version uses a cooked pork sausage, typically a chipolata or a saucisse de Toulouse. The sausage is grilled or pan-fried before being wrapped in the buckwheat crepe.
Can I make the buckwheat crepe batter ahead of time?
Yes. Rest the batter in the refrigerator for at least one hour, or up to 24 hours. Resting allows the buckwheat flour to hydrate fully, which makes the crepes easier to spread and less prone to tearing.
My crepe is sticking to the pan. What should I fix?
Make sure the pan is hot enough before adding batter and use a light coat of butter or neutral oil between each crepe. A seasoned cast iron or dedicated crepe pan works best.
