crêpe

A crepe is a very thin pancake made from a simple batter and cooked on a hot flat surface. The batter typically combines flour, eggs, and milk or water, often with a pinch of salt and a small amount of melted butter or oil. The mixture is whisked until smooth and usually allowed to rest briefly before cooking, which helps produce a delicate, flexible texture.

Etymology and regional usage: The term crepe comes from French, and the dish is closely associated with France, particularly the region of Brittany. In Brittany, the distinction is often made between wheat-based crepes and buckwheat-based galettes; galettes are savory and typically prepared with buckwheat flour, while crepes are the sweeter, wheat-based variation. The word is widely used in many languages and reflects the dish’s global popularity.

History: Crepes originated in Brittany, with similar thin pancakes being prepared in medieval Europe. They spread across France and later abroad, becoming a staple in many countries. Advancements in cookware and the availability of ready-made batters and mixes contributed to their widespread preparation in home kitchens and professional creperies.

Preparation and serving: A typical crepe batter is poured into a hot, lightly greased pan and swirled to form an ultra-thin layer. The edge is loosened and the crepe is flipped to cook briefly on the other side. Crepes are served plain or filled and folded or rolled. Sweet varieties may be dusted with sugar or filled with fruit, chocolate, or cream, or prepared as Crêpe Suzette with orange butter sauce. Savory crepes, or galettes, often use buckwheat flour and fillings such as ham, cheese, and eggs, sometimes referred to as a complete.

Variations: Beyond the basic batter, regional and cultural adaptations include different flours, fillings, and toppings, reflecting local tastes while preserving the thin-pancake format.