Palouse Heritage Yellow Breton™ Wheat produces the creamy white flour of France’s legendary Crêpes de Froment that have long delighted lovers of these golden brown delicacies. Thin sweet crepes are traditionally made from this native grain of northwestern France where it was raised for centuries on the windswept slopes of Bretagne and Normandy. (Buckwheat is customarily used for similar but savory "galettes.") French crepes eventually captured the palettes of pancake lovers worldwide and are served with all manner of flavorful toppings or eaten simply with butter and powdered sugar. A beautiful display of this grain represented the Palouse Country at the 1904 Louisiana Purchase World’s Fair in St. Louis.