Crêpe

Crêpe

A stack of crêpes
Alternative names	Crepe
Type	Pancake
Place of origin	Brittany, France
Serving temperature	Warm, hot or cold
Main ingredients	Wheat flour or buckwheat flour, milk, eggs
Cookbook: Crêpe   Media: Crêpe

A crêpe or crepe (/kreɪp/ or /krɛp/, French: [kʁɛp] (listen), Quebec French: [kʁaɪ̯p] (listen)) is a type of pancake. The dough is made of flour, eggs, and a liquid, usually milk or water. The crepe is then cooked on both sides.

Originally, crêpes came from Brittany in France, where they originated in the 13th century.^[1] Today, they can be found all over the world.

There are two varieties: the sweet crêpe, crêpe sucrée, and the salty one, which is usually called galettes. Crêpes are usually consumed with a filling.

When preparing the gallettes, usually a different kind of flour is used (blé de Sarassin, from Buckwheat), and less sugar is used.

Special places that mainly servecrêpes are called crêperie in France.

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  A sweet crêpe opened up, with whipped cream and strawberry sauce on it
• Video demonstration of preparing crêpes
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  A small crêperie
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  Crêperie in Germany

• Media related to Crêpe at Wikimedia Commons
• The dictionary definition of crêpe at Wiktionary
• Crêpe at Wikibook Cookbooks
• How to make a crepe