Crepelike

Crepelike is a term used in English culinary writing to describe foods or preparations that resemble a crepe in their thin, pliable sheet form. It is descriptive rather than a formal category, and its precise meaning varies with context. In everyday use, crepelike can refer to edible dishes made from a batter that is spread thinly in a pan to yield a single, flexible sheet, or to wrappers used to enclose fillings.

Typical crepelike sheets are made from a simple batter of flour, eggs, milk, and a pinch of salt, whisked to a very thin consistency and cooked in a lightly oiled skillet or nonstick pan. The goal is a sheet that is almost translucent, easy to lift, and rollable. Once cooked, sheets are filled with sweet fillings such as fruit, cream, or chocolate, or with savory fillings like cheese, vegetables, or cured meat, then folded or rolled.

Gluten-free or dairy-free versions are common, using buckwheat, rice flour, or gluten-free blends and plant-based milks. The term is frequently used in pastry and menu descriptions to distinguish crepes from thicker pancakes or from pastry sheets.

Related terms include crepe (the standard French form), dosai or dosa in South Asian cuisine, and galette when buckwheat is used. See also related thin pancake wrappers and wrap-style dishes.