Crêpe

A thin pancake cannot get a fancier name than ‘crêpe’.

Crêpes are a flour-based food item comparable to pancakes, although notably thinner, and once made, they are often filled with a mixture.
The term ‘crêpe’ or ‘crepe’ can refer to a filled one as a dessert, or part of a main meal, and the more specific term ‘crêpes de froment’ refers to those made of wheat flour, while ‘galettes’ refers to those made of buckwheat flour.
The term ‘crêpe’ is a French word, that comes from the Old French term ‘crespe’, that originates from the Latin words ‘crispa’ or ‘crispus’, meaning ‘curled’.
Flour, eggs, milk and butter are typically the primary ingredients used to make a crêpe, and they are cooked on a hot plate, frying pan or special appliance.
Cooking temperature and batter thickness are major factors in crêpe quality, and they can result in bumps and unpleasant texture if cooked poorly or have the incorrect batter viscosit.

Crêpes as a dish can be made sweet or savoury, depending on the ingredients of the batter and/or fillings or accompaniments, and these can include sugar, lemon juice, egg, fruit, custard, cream, fruit, jam, ham and other meats, syrup, or cheese.
Crêpes were originally made of buckwheat flour and eaten as bread, in France’s Brittany in Europe, sometime after buckwheat flour’s introduction to the area in the 1100s.
The colour of crêpes ranges from mottled oranges, browns, creams, and yellow shades; and they are generally thin and flexible in nature, which enables the cooked batter to be easily rolled or folded.
Numerous crêpe variants and fillings have been seen throughout different communities, particularly in Japan, many European countries and more recently, Western societies.
It was only when wheat flour became a widespread, affordable flour type in the 1900s, that it became a popular flour used in crêpes; and the food is now available in restaurants, supermarkets (sometimes frozen), food outlets that specialise in them, or they can be made at home.

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