Crêpes is a type of very thin pancake, usually made from wheat flour or buckwheat flour. The word is of French origin, deriving from the Latin word “crispa”, meaning “curled”. While crêpes are often associated with Brittany, a region in the northwest of France, their consumption is widespread in France, Belgium, Quebec and many parts of Europe.
Crêpes are made by pouring a thin liquid batter onto a hot frying pan or flat circular hot plate, often with a trace of butter on the surface. The batter is spread evenly over the cooking surface of the pan or plate either by tilting the pan or by distributing the batter with a spatula.
Especially popular throughout France, the common ingredients used to make crêpes include flour, eggs, milk, butter, and a pinch of salt. There are two types of crêpes: sweet crêpes, made with wheat flour and slightly sweetened; and savoury galettes, made with buckwheat flour and unsweetened. There are other types of crêpes too, namely the Mille crêpes, a French cake made of many crêpe layers, and the crêpe Suzette, a crêpe with lightly grated orange peel and liqueur which is subsequently lit upon presentation.
Some of the common savoury fillings for crêpes served for lunch or dinner are cheese, ham, and eggs, ratatouille, mushrooms and various meat products. The fillings are commonly added to the centre of the crêpe and served with the edges partially folded over the centre. When sweet, they can be eaten as part of breakfast or as a dessert. They can be filled and topped with various sweet toppings, often including Nutella, sugar maple syrup, lemon juice, whipped cream, ice cream or sliced soft fruits, though having a hot crispy crepe with an ice cold ice-cream is more my type.