crêpe — France

A crêpe is a dish composed of a more or less thin layer of batter, made with flour and eggs mixed with a liquid (milk, sometimes mixed with water or beer), without leavening. It is generally round in shape. The crêpe can be eaten hot or cold, sweet or salty (or plain), as a main course or as a dessert, but can also be a snack. It is served plain, enhanced with a topping or else filled. Depending on habits and the topping, it can be of variable thickness. One enjoys it at home or in a restaurant, and it can be found for takeaway at markets, during festive events, as at fairs. In French-speaking Europe, it is associated with Candlemas or Mardi Gras. Certain types of crêpes have become defined specialties: Breton crêpe, buckwheat galette, vôte, dosa, piadina, socca, farinata, baghrir, mofletas, etc. --- Entry compiled automatically from [Wikidata](https://www.wikidata.org/wiki/Q12200) and Wikipedia. It will be replaced as soon as a contributor submits a cooked recipe.