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A crêpe (English pronunciation: /ˈkrɛp/, French: [kʁɛp]) is a type of very thin pancake, usually made from wheat flour. The word is of French origin, deriving from the Latin crispa, meaning “curled.” While crêpes originate from Brittany, a region in the northwest of France, their consumption is widespread in France and they are considered a national dish.

In Brittany, crêpes are traditionally served with cider. Crêpes are served with a variety of fillings, from the most simple with only sugar to flambéed crêpes Suzette or elaborate savoury fillings. In France, crêpes are traditionally served on Candlemas (La Chandeleur), February 2.

Preparation
Crêpes are made by pouring a thin liquid batter onto a hot frying pan or flat circular hot plate, often with a trace of butter on the pan’s surface. The batter is spread evenly over the cooking surface of the pan or plate either by tilting the pan or by distributing the batter with an offset spatula. There are also specially designed crêpe makers with a heatable circular surface which can be dipped in the batter and quickly pulled out again to produce an ideal thickness and even cooking. A cooked crêpe resembles a very thin pancake.

Common savoury fillings for crêpes include: cheese, asparagus, ham, spinach, eggs, ratatouille, mushrooms, artichoke (in certain regions), and various meat products.

When sweet, they can be eaten as dessert. They can be filled with various sweet toppings, often including Nutella spread, sugar (granulated or powdered), maple syrup, lemon juice, whipped cream, fruit spreads, custard, and sliced soft fruits or confiture.

In other countries
In Swedish, it’s called Pannkaka, in Dutch it’s pannenkoeken and in Afrikaans it’s pannekoek, which is usually served with cinnamon sugar. In Italy, crêpes are called crespella. In the Spanish regions of Galicia and Asturias they are traditionally served at carnivals. In Galicia they’re called filloas, and may also be made with pork blood instead of milk. In Asturias they’re called fayueles or frixuelos. In Turkey they are called “Akıtma”. In Chile and Argentina they are called “panqueques” and are often eaten with dulce de leche.