crêpe — France

A crêpe is a thin cake of batter made from flour and eggs mixed with milk, cooked without any leavening agent. It is usually round and can be eaten hot or cold, plain or filled, as a savory main course or a sweet dessert, and even as a quick snack eaten on the move. Crêpes are made and eaten throughout France, at home, in dedicated crêperies, and from stalls at markets and fairs. In French-speaking Europe they are closely tied to Candlemas and Mardi Gras, when families gather to cook a batch together, often tossing the first one for luck. The batter is whisked from flour, eggs, and milk into a smooth, pourable mixture, then rested so the flour can hydrate fully. A thin layer is poured onto a hot, lightly greased griddle or pan and spread quickly with a spatula or by tilting the pan, cooking briefly on each side until lacy and lightly spotted. What sets this version apart from related batter cakes such as the buckwheat galette, dosa, or piadina is its fine, delicate texture and its reliance on wheat flour rather than buckwheat or other grains. Fillings range from simple sugar and lemon to chocolate spread, jam, cheese, or ham, chosen according to whether the crêpe is served as a meal or a treat.