The crêpe

Is a type of very thin pastry, usually made from wheat flour or buckwheat flour. Crêpes belong to the general category of ancient Greek Tiganitai, from Greek tiganos, meaning "frying pan", which in English is literally translated to Pancakes.

While crêpes are often associated with Brittany, a region in the northwest of France, their consumption is widespread in France, Belgium, Canada, and many parts of Europe, North Africa, and the Southern Cone of South America. Crêpes are served with a variety of fillings, from the simplest with only sugar to flambéed crêpes Suzette or elaborate savoury galettes.

Preparation

Crêpes are made by pouring a wheat batter onto a frying pan or flat circular hot plate, often with a trace of butter or vegetable oil on the pan's surface. The batter is spread evenly over the cooking surface of the pan or plate either by tilting the pan or by distributing the batter with an offset spatula or trowel. Cooking may take 30 to 60 seconds until the cooked side looks like the surface of the moon, then it is turned over to cook the other side; one can flip it in the air by swinging the pan.
Because the outside of the crêpe is more attractive, they are rarely served inside out.

Sweet crêpes are generally made with wheat flour while savory crêpes are made with non-wheat flours such as buckwheat. Batters can also consist of other simple ingredients such as butter, milk, water, eggs, flour, salt, and sugar.

Common savoury fillings for crêpes served for lunch or dinner are cheese, ham, and eggs, ratatouille, mushrooms, artichoke, and various meat products. The fillings are commonly added to the center of the crêpe and served with the edges partially folded over the center.

When sweet, they can be eaten as part of breakfast or as a dessert. They can be filled and topped with various sweet toppings, often including Nutella spread, preserves, sugar (granulated or powdered), maple syrup, golden syrup, lemon juice, whipped cream, fruit spreads, custard, and sliced soft fruits or confiture.

During Russian celebration of Maslenitsa, one of the most popular foods is blini, or crepes. Since crepes are made from butter, eggs and milk, they are allowed to be consumed during the celebration by the Orthodox church. There are endless combinations to the recipes and the execution of crepes. White flour can be replaced with buckwheat flour and milk can be switched for kefir.

Also different oils can be added or substituted. Blini are served stocked with a piece of butter and topped with caviar, cheese, meat, potatoes, mushrooms, honey, berry jam or often a dollop of sour cream. The dish is supposed to represent the sun, since the holiday is about the beginning of the spring.

In addition to crêperies and crêpe franchises, there are crêpe manufacturers that use modern equipment to produce crêpes in bulk.

Dishes with similar appearance, taste and preparation methods exist in other parts of the world as well. In South India, a crêpe made of fermented rice batter is called a dosa, which often has savoury fillings. In Western India, a crepe made of gram flour is called Pudlaa/Poodla, with the batter consisting of vegetables and spices. Another variety is called patibola and is sweet in taste due to milk, jaggery or sugar.

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