Think twice before consuming what you might think is a gluten-free crêpe. In France, galettes can legally contain up to 30% wheat flour, and most crêperies share equipment between crêpes and galettes. That means cross-contamination is common.
And if you’ve ever wondered why you don’t see galettes as street food, here’s why: buckwheat has no gluten, so galettes don’t stretch or fold like crêpes. They’re meant to be eaten on a plate, not wrapped in paper on the go.