Crepes

A crepe is a very thin pancake made from a light batter and cooked on a hot flat surface. They can be served as both a sweet and a savory dish and are known for their delicate texture and versatility.

Crepes are closely associated with Brittany, a region in northwestern France, though they are prepared and enjoyed across France and in many other countries. In Brittany, a distinction is often made between the wheat-flour crepe and the buckwheat-based galette, the latter typically served as a savory dish.

The batter typically uses wheat flour, eggs, milk, a pinch of salt, and sometimes a little melted butter or sugar. The mixture may rest before cooking to improve texture. Buckwheat flour yields a darker, more rustic galette. The batter is spread into a thin circle on a hot, lightly oiled skillet or crepe pan and cooked briefly on both sides until lightly browned.

Sweet crepes are filled with sugar, lemon juice, jam, chocolate, fruit, or cream. Savory varieties, often called galettes in Brittany, may contain cheese, ham, eggs, mushrooms, or vegetables. Crepe Suzette is a famous dessert version prepared with orange sauce and liqueur, typically flambéed.

Crepes are commonly folded or rolled and served with sauces, syrups, or toppings. They are prepared in creperies and home kitchens around the world, reflecting regional ingredients and tastes.