A round, flat and very thin pancake made from flour, eggs, milk, butter and a pinch of salt. There are two types of crêpes: sweet made with wheat flour and sugar, and savoury galettes, unsweetened and made from buckwheat flour.
Crêpes originate in Brittany, France and were thought to have evolved because the land could not grow enough wheat to make bread. The word crêpe comes from the Latin ‘crispa’, meaning ‘curled’.
Crêpes are made by pouring batter on to a frying pan or hot circular plate. The batter is spread by tilting the pan or using a spatula. The batter needs to be turned, or flipped, at least once to ensure it is cooked on both sides.
Fill crêpes with sweet or savoury fillings. Popular savoury fillings include cheese, ham, spinach, mushrooms, sun-dried tomatoes and asparagus.
Popular sweet fillings include chocolate spread, lemon and sugar, maple syrup, fruit, nuts and ice cream. A popular French dessert is the Crêpe Suzette, topped with orange and liquer which is set aflame just before serving.
Try blini or pancake.