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French crepes are actually something that was celebrated every 2nd of February. It was a day where every French home would make a good dozen of lovely crepes to eat together. It was believed to be for the return of the light (spring is coming and no more long winter nights ahead) and it is called "La Chandeleur".


The crepes were the pride of the Britanny region (Bretagne) in the North West of France, where they make them
extremely big and paper thin. They usually eat them with a bit of caster sugar spread on the top. It was then rolled in a big "cigar" or folded in four and eaten while drinking some bubbly apple cider of the same region.

Savored for centuries, crÍpes are celebrating a revival today, with crÍperies opening throughout France, North America, and Asia.

What is a crÍpe?

Most cuisines all over the world make crÍpes in one form or another. There is the Italian crespella, the French crÍpe, the Chinese mandarin pancake, the Mexican tortilla, the Indian dosa and the Russian blinchki. In France, the crÍpe used to be called pannequet, from which the word pancake is probably derived. A very thin pannequet resembles the wrinkled, fragile looking fabric, which we know as crÍpeóhence its name.

The word 'crÍpe' is French for pancake. A crÍpe is an unleavened, flat, thin pancake of cooked dough or batter, which is used as a wrapper for another food. CrÍpe batter is generally made from flour, eggs, milk, butter, salt, sugar, water and oil. Until recently, crÍpes were cooked on large cast-iron hot plates heated over a wood fire in a fireplace. The hot plates are now gas or electric heated, and the batter is spread with a wooden spreader and flipped with a wooden spatula.