Crêpe complète

The crêpe complète is the savoury galette of Brittany: a thin buckwheat pancake cooked on a cast-iron bilig, filled with ham, grated cheese and an egg, folded into a square with the yolk showing in the centre, and eaten with a bowl of cider. Strictly it is a galette, since in Brittany the word crêpe is kept for the sweet wheat-flour kind, but crêperies across France list it as the complète and most customers order it by that name. The "complete" is the ham-cheese-egg trio; adding a fourth item makes it a super-complète, and every crêperie has a page of variations built on the same base with mushrooms, onions, andouille, tomato or spinach. It is the standard lunch of the Breton crêperie, in Rennes and Quimper and in the hundreds of Breton-run crêperies around Montparnasse in Paris, and it is judged by the galette underneath far more than by what sits on it.