Best a Man Can Gallette at Flo’s Crêperie

Image source: Photographer Florence Lemyre

Remarkably, Google can’t calculate the distance between Brittany, France, and the Sunshine Coast. There are no roads, rail or direct flights. The search engine offers an apology and awaits further instructions. John Caruso discovers a little piece of Brittany down under.

Not a lot of fifty-plus males, certainly not the ones in my circle, would be adventurous when it comes to trying new things.

In fact, I’m sure a lot of them, me included, would have thought a ‘galette’ was another brand of razor blade. I certainly had no idea what a galette was until I stumbled across Flo’s Crêperie at The Wharf Mooloolaba.

It turns out that a galette is a kind of crêpe, but not the thin and sweet ones you get with Nutella or lemon and sugar.

No, these are savoury, made with buckwheat flour and topped with all kinds of goodies, especially seafood. Best of all, buckwheat flour is gluten-free, so my wife is happy too!

Now, I love seafood, but I never thought of having it in a crêpe. But let me tell you, it’s a match made in heaven.

Flo’s Crêperie gets their seafood from Lee Fishing Company, a local business that’s been around since 1951. They catch and process their own fish, shellfish and crustaceans, so you know you’re getting the freshest and best quality.

The crêpes themselves have a long history, dating back to the 13th century in Brittany, France, when a housewife messed up her porridge one day and instead of throwing it away, she spread it on a hot griddle and made the first crêpe.

Over time, they refined the recipe, using wheat flour for thinner and lighter crêpes, and adding all sorts of fillings, both sweet and savoury.

But in Brittany, they never forgot their roots, so kept making the original buckwheat crêpes – galettes – and they used their coastal resources to fill them with seafood.

Same at Flo’s, where there are some amazing seafood options on the menu such as galettes with scallops, mushrooms, and cheese; another with prawns, garlic and tomatoes; and another with smoked salmon, spinach, cheese, and a creamy sauce.

Delicious right? I’ve never had anything like them before.

The seafood is so fresh and juicy, it tastes like the ocean. The galettes are crispy and soft at the same time, and the fillings are abundant with an expert combination of flavours.

The menu is extensive and I’m slowly but surely working my way through it, ticking off all the flavours of the world as I go – from Peking Duck to The Spaniard with chorizo and caramelised onions; Tokyo Drift with pan-fried teriyaki prawns; La Portugese with Peri-Peri sauce and chicken or prawns; even the Italian Classic with prosciutto, cherry tomatoes, cheese and pesto (get the optional fresh burrata!).

It’s a delicious fusion of cultures and flavours with all tastes catered for.

Be sure to leave room for crêpes, from timeless classics to signature creations, and for extra flair, choose a crêpe on fire with a flambée at your table! I can’t go past the The Suze, which is Flo’s twist on the traditional Crêpe Suzette – an oldie but a goodie (like me).

It’s plate-licking stuff, and every crêpe has a tale to tell.

If you’re looking for a new and different foodie adventure, check out Flo’s Crêperie. For sure, they’re the best a man (or woman) can get!

About the Author /

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After 30 years in radio, John now runs the Conversations IN Noosa podcast and in between being our writer, sanity checker, accounts manager, event MC, and delivery boy; he spends time with his first love, recording a daily Drive program for regional radio from home (often in his pyjamas); and presenting Saturday mornings on Hot 91.1. He has previously worked for FoxFM Melbourne, Triple M Brisbane and SeaFM, as well as managing and presenting on ABC Sunshine Coast.

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