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A crêpe is a thin pancake. It originates from Brittany, a region in the west of France, where it is traditionally served with apple cider. It used to be cooked on flat rocks (where the name comes from). Crêpes are usually of two types: sweet crêpes made with wheat flour, and savoury galettes made with buckwheat flour. They may then be rolled or folded, and filled with different ingredients. Crêpes can be eaten at any meal, or even as dessert when they are sweet they can be filled with berries and whipped cream.
In France, crêpes are traditionally served on Candlemas (La Chandeleur), February 2.
Popular sweet toppings in France include sugar (granulated or powdered), sugar and lemon juice, whipped cream, jam, fruit spreads, sliced soft fruits, or Nutella.
See also
Crêpe (also crape) is a type of woven or knitted fabric with a wrinkled surface. Thin crêpe is called crêpe de Chine ("Chinese crêpe").
Crêpe paper is thin paper with a texture like that of crêpe, used in such things as streamers and wrapping paper.