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Crêpes

Crêpes are especially popular throughout France. The common ingredients include, flour, eggs, milk, butter, and a pinch of salt. Crêpes are usually of two types: sweet crêpes (crêpes sacrées) made with wheat flour and slightly sweetened, and savoury galettes (crêpes salées) made with buckwheat flour and unsweetened.

While crêpes originate from Brittany, a region in the northwest of France, their consumption is nowadays widespread in France. Crêpes often have a fruit syrup, filling mixed berries, fresh fruit, and lemon cream.

Buckwheat came to Europe from Southwest Asia and also spread to Eastern Europe, where a similar meal called blintz also developed. In Brittany, crêpes are traditionally served with cider. In Italy, it is crespella. Interestingly, an actual Romanian “placinta” is actually more similar to a quiche than to a crêpe, and the Romanian word for crêpe is clatita. In Danish it’s Pandekage, in most German regions it’s Pfannkuchen. In Macedonian it is called petulica. In Dutch pannenkoeken, derived from the words for panna (Latin “bread”) and cake.

In France, crêpes were traditionally served on Candlemas (La Chandeleur), February 2. This day was originally Virgin Mary’s Blessing Day but became known as avec crêpes. It is believed that if you could catch the crêpe with a frying pan after tossing it in the air with your left hand and holding a piece of gold on your right, you would become rich that year.