Crepe, the word itself, is of French origin, consisting of flour, eggs, milk, butter and a pinch of salt. By pouring a dainty layer of the batter mixture onto a hot frying pan or flat circular hot plate, often with a trace of butter or oil on the pan’s surface, and spreading it uniformly over the cooking surface of the pan or plate, a crepe is made and traditionally paired with crisp apple cider. Just with the preparation of these few ingredients, anyone of you can easily whip up a plate of palatable crepes in a matter of minutes!

Crêpes was a regional dish originated from Brittany, a region in the northwest of France. When buckwheat was introduced in around the 12th century to the Bretons, it became the main ingredient for flatbread; which at the same time produces the batter for savoury crepes. White flour wasn’t used in crepes until the 20th century where sweet crepes were produced. Thus, crepes satisfy dual functions of providing both as savoury and dessert dish.

Modern variations on the traditional French crepe are constantly appearing, ranging from sweet to savoury combinations, textured soft to crispy, topped with fruits, vegetables or even meat fillings, some also layered to create Mille crepes.

Although served and created with conglomerate diversification, crepes once again exemplify the strong culinary identity France possesses. Through its ability to market and promote its dish worldwide, despite being presented in all manners of ways, it essentially remains the paper-thin delicacy as it was in the Middle Ages.

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