crepa

Crepa is a culinary term used in several languages to denote a thin pancake made from a batter of flour, eggs, and milk, cooked on a hot flat surface until delicate and pliable. It is closely related to the French crêpe, and in many contexts crepa is simply a regional spelling or adaptation of the same item.

Basic batter typically combines wheat flour, eggs, milk (sometimes water or beer), a pinch of salt, and a little melted butter or oil. The mixture is whisked until smooth and often rested for 15–30 minutes to improve texture. Some recipes add sugar for sweetness.

To cook, a small amount of batter is poured into a hot, lightly oiled pan and spread thinly by tilting the pan. Each side is cooked briefly until lightly browned. Crepes can be kept warm stacked between plates or in a low oven.

Fillings vary widely. Sweet crepes are commonly dressed with sugar, lemon juice, jam, fruit, chocolate spread, or cream. Savory versions may contain cheese, ham, eggs, mushrooms, or vegetables. They are typically folded or rolled for serving. In Brittany, buckwheat-based crepes known as galettes are a regional variation.

Nutrition depends on size, ingredients, and fillings; plain crepe batter is relatively low in fat but fillings can add substantial calories. Gluten-free versions exist using buckwheat or alternative flours. The dish is a staple in many European cuisines and has been adapted worldwide.