A thin, brown disk of buckwheat batter on a cast-iron billig says more about France than any towering dessert trolley. In Brittany, the galette complète—buckwheat crepe folded around ham, grated cheese and a fried egg—has travelled from medieval staple to national shorthand for Frenchness.Its staying power rests on economics as much as on taste. Buckwheat, once a marginal crop on poor acidic soils...More