crêpes

Crêpes are very thin pancakes made from a smooth, liquid batter and cooked quickly on a hot, flat surface. They originated in Brittany, a region of northwestern France, and have become a staple of French cuisine with widespread popularity around the world. The term crêpe covers both sweet and savory versions; in Brittany, the savory buckwheat variant is commonly called a galette.

Typical batter combines flour, eggs, milk, a small amount of butter or oil, and a pinch of salt, with sugar added for sweet crêpes. The mixture is whisked until smooth and often rested for 30 minutes to an hour to improve texture. A small amount of butter is lightly brushed onto the pan, and a thin layer of batter is poured and spread evenly using a circular motion or a wooden spreader. Crepes cook quickly, usually about one to two minutes per side, and are flipped with a spatula.

Sweet crêpes are commonly filled with fruit, jam, sugar, lemon juice, chocolate, or cream. Savory crêpes may contain ham, cheese, eggs, mushrooms, or vegetables such as ratatouille. In Brittany, cider is a traditional accompaniment, though coffee or milk is also common. Similar dishes appear worldwide, adapted to local ingredients and tastes, contributing to a diverse array of regional varieties.

In modern times, crepes are prepared in dedicated creperies, as street foods, and in home kitchens, continuing to be celebrated as a versatile and accessible dish.