Crêperie La Maison de Kerduff
A short drive south of Morlaix in the hamlet of Pleyber-Christ, La Maison de Kerduff has earned a devoted following for galettes made from stone-ground buckwheat grown on the farm itself — a rarity even in Brittany. The farmhouse dining room, with its exposed granite walls and wood-burning stove, feels like the real Finistère.
What to order
The galette Kerduff — filled with andouille de Guémené (the intensely smoky Breton sausage), caramelised onions and aged Comté — is the dish to start with. The buckwheat batter has a nuttiness and slight sourness that mass-produced crêperies simply cannot replicate.
For dessert, the crêpe au beurre salé with salted caramel and a scoop of local dairy ice cream is non-negotiable. The butter comes from a cooperative in the Monts d'Arrée and tastes faintly of the heathland the cows graze on.
Cider and the farm philosophy
The house cider is pressed from a blend of bitter-sweet Breton apple varieties and served in the traditional ceramic bolée cup. Ask the owner about the buckwheat cultivation cycle — the purple-flowered fields in August are spectacular and visible from the terrace.
Booking ahead on weekends is essential, especially July and August when Breton families drive considerable distances for a table. Lunch service runs noon–2 pm; dinner (Friday and Saturday only) from 7 pm.
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