Crepe
A thin, unleavened pancake served with sweet or savoury fillings.
A crêpe is a dish made from unleavened batter or dough cooked on a frying pan or griddle. It is usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury crêpes (galettes; crêpes salées). Crêpes are often served with a wide variety of fillings such as cheese, fruit, vegetables, meats, and spreads, and can also be flambéed, as in Crêpes Suzette.
The French term "crêpe" derives from the Latin word for "curled" or "wrinkled." In France, crêpes are traditionally served on February 2, the Christian holiday of Candlemas. This practice traces back to 472, when Pope Gelasius I offered crêpes as sacramental bread to French pilgrims in Rome; the bread was later replaced by crêpes in France, and the day became known as "Le Jour des Crêpes." The golden colour and circular shape of crêpes represent the sun and the circle of life, marking the transition from winter to spring. Several superstitions surround the preparation: one involves holding a gold coin or ring in the left hand while flipping a crêpe with the right to bring wealth or good weather; another involves cooking a crêpe with a coin on top or hiding the first crêpe in a drawer for good luck. A traditional proverb states that eating crêpes on Candlemas brings a year of happiness.
Sweet crêpes are made with wheat flour and can be eaten for breakfast or as dessert, with common fillings including hazelnut cocoa spread, preserves, sugar, syrups, lemon juice, whipped cream, custard, and soft fruits. Savoury crêpes, often made with buckwheat flour for a gluten-free option, omit sugar and are filled with cheese, ham, eggs, ratatouille, mushrooms, artichoke, or various meats. An Indian variety uses multi-grain flour, eggs, curd, and spices. Crêpes can also be stacked into layered cakes, known as mille-crêpes or gâteau de crêpes, typically 15–30 layers thin and soft, often served as a dessert or birthday cake. This French pâtisserie was popularised in Japan in the 1980s by Emy Wada, who later supplied crêpe cakes to New York City chains.
The standard French recipe uses flour, eggs, milk, salt, and butter, with sugar optional. The batter is thin and liquid, cooked quickly—about 20–30 seconds per side—on a hot, greased pan. Older recipes used beer or wine instead of milk. Crêperies, found throughout France and abroad, serve crêpes as fast food or in sit-down restaurants, often accompanied by apple cider. No
- type
- Dish
- origin
- France
- main_ingredients
- Flour, eggs, milk, salt, butter (sugar optional)
- varieties
- Sweet crêpes, savoury crêpes (galettes)
- associated_holiday
- La Chandeleur (Candlemas), February 2
- etymology
- From Latin crispa, meaning 'curled, wrinkled'
Quick Facts
- Place Of Origin
- Roman empire
- Main Ingredient
- Wheat flour, milk, eggs, butter, sugar and/or salt
Facts from the source article.
Lore & Background
The French term 'crêpe' derives from crispa, the feminine version of the Latin word crispus, meaning 'curled, wrinkled, having curly hair.' In France, crêpes are traditionally served on the Christian holiday La Chandeleur (Candlemas), on February 2. The sacramental bread was replaced by crêpes in France, and the day became known as 'Le Jour des Crêpes' ('The Day of the Crêpes'). The day is also celebrated by many as marking the transition from winter to spring, with the golden colour and circular shape of crêpes representing the sun and the circle of life. There are several superstitions around preparing crêpes for Le Jour des Crêpes. One involves holding a gold coin or ring in the left hand while successfully flipping a crêpe with the right hand, said to bring wealth or good weather. Another tradition involves cooking a crêpe with a gold coin on top, or hiding the first crêpe in a drawer for good luck. A traditional French proverb states: 'manger des crêpes à la chandeleur apporte un an de bonheur' (eating crêpes on Candlemas brings a year of happiness).
Reader's Guide
Crêpes are a versatile dish with a long history, particularly in French culture where they are central to the Candlemas celebration. Their significance extends beyond France, with similar dishes appearing across Europe and the world under various names—such as palačinke in the Balkans, blini in Russia, and pannkakor in Scandinavia. The crêpe has also evolved into specialized forms like the crêpe cake (mille-crêpes), popularized in Japan by pâtissière Emy Wada in the 1980s, and the 49er flapjack in the United States. Crêperies, ranging from street food stalls to sit-down restaurants, are found throughout France—especially in Brittany—and in many other countries. The dish's adaptability to both sweet and savoury fillings, as well as its quick cooking time (20–30 seconds per side), has made it a global staple. Its legacy is also seen in industrial production and in modern variations like the Indian multi-grain bhajanee crêpe. The crêpe remains a symbol of both everyday fast food and festive tradition.
Did You Know?
- The French term 'crêpe' derives from the Latin word crispus, meaning 'curled, wrinkled.'
- In France, crêpes are traditionally served on La Chandeleur (Candlemas), February 2, a day that also marks the transition from winter to spring.
- A traditional French proverb says: 'manger des crêpes à la chandeleur apporte un an de bonheur' (eating crêpes on Candlemas brings a year of happiness).
- Crêpe cakes, known as mille-crêpes, were popularised in Japan by pâtissière Emy Wada in the 1980s.
More in Street Food 1-20
Spotted an error? Know more?
This is a living reference — every entry is fact-audited, and reader corrections feed straight into our audit queue. Suggest an edit · See this site's audit record