Crêpes

Dish information

Crêpes, versatile and beloved thin pancakes, are a cornerstone of French cuisine, with their spiritual home in the region of Brittany (Bretagne). The history of crêpes in France stretches back centuries, with early forms believed to have originated as far back as 13th-century Brittany, where buckwheat, or 'blé noir,' thrived in the region's challenging soil. Initially, 'galettes' (savory crêpes made from buckwheat flour) were a staple food for peasants, offering a simple yet filling meal. Made with just buckwheat flour, water, and salt, they were cooked on a 'billig' (a round cast-iron griddle) over a fire. Wheat flour crêpes, typically sweet, came later with the increased availability of white flour and sugar. The distinction between savory galettes (buckwheat) and sweet crêpes (wheat flour) remains a significant part of Breton culinary tradition. Crêpes hold a special place in French culture, particularly around Chandeleur (Candlemas) on February 2nd, a Christian holiday traditionally associated with light and purification. It became traditional to eat crêpes on this day, with various superstitions surrounding their preparation; for instance, flipping a crêpe with your right hand while holding a coin in your left was believed to bring prosperity for the year. French King Charles IX is said to have offered crêpes to pilgrims arriving in Rome during the 15th century. Over time, crêpes evolved from a simple peasant food to a versatile dish enjoyed throughout France and around the world, adapting to countless sweet and savory fillings. They are a symbol of French gastronomic elegance and simplicity, embodying both everyday comfort and celebratory indulgence. From street vendors in Paris to fine dining establishments, crêpes continue to enchant with their delicate texture and endless possibilities.

Timeline

• 1200s

  Buckwheat cultivation introduced to Brittany, leading to the creation of the first galettes (savory crêpes).

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  1400s

  Crêpes begin to be associated with Chandeleur (Candlemas) celebrations in France.

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  1800s

  Sweet crêpes made with wheat flour become popular, alongside the traditional buckwheat galettes.

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  1900s

  Crêpes become a widely recognized French culinary staple, popularized by street vendors and restaurants.