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In which country crepe is made?

Hey everyone,

I recently had the pleasure of having a delicious crepe at a local breakfast spot in my town. It got me wondering, where did crepes originate from? I'm assuming it must be a French dish, but I wanted to confirm with you all. I'm curious to know which country actually made crepes popular and if it is still widely consumed there today. Also, does anyone have an authentic recipe for making crepes at home? I'd love to try my hand at making them myself. Thanks in advance for all your help!

All Replies


Hey there,

As someone who is gluten intolerant, I was thrilled to learn that crepes can be made with gluten-free flour. I've experimented with a few different types of flour, but my favorite is a mix of rice flour and tapioca flour. It gives the crepes a soft, tender texture that is perfect for filling with all kinds of delicious ingredients.

One of my favorite gluten-free crepe recipes is for a savory breakfast crepe filled with scrambled eggs, cheese, and bacon. To make the crepes, I simply add a bit of salt and a dash of garlic powder to the batter. Then, I cook them up in a non-stick pan just like regular crepes.

For a sweet variation, I love filling my crepes with fresh fruit and a drizzle of honey. It's a simple and satisfying dessert that always hits the spot. I find that gluten-free crepes can be a bit more delicate than traditional crepes, so I'm careful not to overfill them.

Another tip I have for making gluten-free crepes is to be patient. It can take a bit of trial and error to get the consistency of the batter just right. If your crepes are turning out too thick or heavy, try adding a bit more liquid to the batter. If they're turning out too thin or delicate, try adding a bit more flour.

Overall, I think crepes are a wonderful dish for people with gluten sensitivities. With a few simple adjustments, you can make delicious, gluten-free crepes right at home.



I completely agree with what user 1 has mentioned about crepes being originated in France. However, as a pastry chef and food enthusiast, I would like to add a bit more colorful history to the origin of crepes. Crepes actually date back to the 13th century when they were made in a form that was closer to a galette or pancake.

It was only in the 20th century that crepes as we know them today were developed. This development was made possible with the addition of buckwheat, which made the batter lighter and thus easier to flip. So, originally, crepes were not the sweet dish that we now commonly associate them with. Instead, they were made with buckwheat flour and filled with savory ingredients, such as ham, cheese, and eggs.

In terms of variations in the recipe, I would like to add that there are several types of crepes throughout the world. For instance, in Poland, "naleśniki" is a thin and soft version of crepes that is best served with sweet fillings. In Sweden, "paltkoma" is a thick crepe usually filled with potatoes and bacon. In Ethiopia, there's a crepe like dish called "inqulal taita" made from teff flour.

Overall, crepes are a versatile dish that can be modified to suit the preferences of different cultures. If you want to experiment with crepes in your cooking, I'd suggest trying some of the many different international crepe options. Through that, You'd be surprised at how delicious a new version of crepes can turn out.


Hey everyone,

My family and I have been vegan for several years now, and we love making vegan crepes for breakfast or brunch occasions. Thankfully, crepes are very adaptable and can easily be made vegan by using non-dairy milk instead of regular milk.

To make the batter, I typically use a mix of all-purpose flour and chickpea flour. I find that the chickpea flour gives the crepes a slightly nutty flavor and helps to bind the batter together. To give the crepes a touch of sweetness, I also add a bit of maple syrup to the batter.

For fillings, I love using fresh fruit, whipped coconut cream, and vegan Nutella. You can also fill your crepes with vegan cheese and veggies, or even vegan scrambled eggs. The possibilities are endless!

One thing to keep in mind when making vegan crepes is that the batter may be a bit thicker than regular crepe batter. This is because non-dairy milk tends to be a bit thicker than regular milk. If your batter is too thick, you can always thin it out with a bit of water or more non-dairy milk.

To cook the crepes, I recommend using a non-stick pan with a bit of vegan butter or oil. Cook the crepes for about 2 minutes on each side, or until they're lightly golden brown. Then, fill with your desired toppings and enjoy!

I hope this helps all the fellow vegans out there who are looking to enjoy crepes in a cruelty-free way. Enjoy!



I come from a family of avid crepe makers, and I have been making crepes since I was old enough to hold a whisk. One thing I've learned over the years is that the perfect crepes should be light, tender and flavorful. To achieve this, I recommend adding a touch of orange blossom water to the batter. This ingredient is used in many traditional French crepe recipes and adds a subtle floral flavor to the dish.

Another key to making perfect crepes is to use a good quality pan. A crepe pan should be thin and lightweight, so that it heats up quickly and distributes the heat evenly. A high-quality pan can make all the difference when it comes to making beautiful and delicious crepes.

When it comes to toppings, I find that simple is often the best. I love to fill crepes with a mixture of juicy strawberries, blueberries, and whipped cream. It's a classic combination that is always a crowd-pleaser. If you haven't tried it before, I recommend giving it a try!

One final tip I have is to have fun with your crepes! Don't be afraid to experiment with different flavors and fillings. From sweet to savory, the possibilities are endless. With a little bit of practice and experimentation, you'll be making perfect crepes in no time.


Hey there,

I can definitely assist with answering your questions about crepes! As a frequent traveler to France, I can confirm that crepes are indeed a French dish that originated in the Brittany region. They were traditionally eaten with savory fillings such as cheese, ham, and eggs. However, over time, sweet crepes with toppings like Nutella, fruit, and whipped cream have become more popular.

Crepes are still widely consumed in France today, particularly at creperies - restaurants that specialize in serving crepes. In fact, you'll find them everywhere, from local markets to high-end restaurants.

As for a recipe, I have one that is simple and foolproof. You'll need 1 cup of all-purpose flour, 2 eggs, 1/2 cup of milk, 1/2 cup of water, 2 tablespoons of melted butter, and a pinch of salt. Mix all the ingredients in a large bowl until they form a smooth batter. Pour 1/4 cup of the batter into a heated and greased pan and swirl it around to create a thin layer. Cook for about 2 minutes on each side, or until golden brown. Repeat until all the batter is used up, and voila! Delicious homemade crepes.


Hey everyone,

I adore crepes and have grown up eating them. We usually make them at home during the weekends, and they're always a hit with the whole family. One thing I've noticed is that people often confuse crepes with pancakes, but actually, they're quite different.

Crepes are much thinner and softer than pancakes, and they're typically filled with either sweet or savory ingredients. This dish can be made with a variety of fillings, including fresh fruit, whipped cream, jam, cheese, ham, and eggs. You can customize it just the way you like it.

When it comes to making crepes, I prefer using whole milk because it gives the batter a creamier consistency. I also add a tablespoon of sugar to the batter to give the crepes a subtle sweetness. To make them even more decadent, I sometimes add a splash of liqueur.

Another tip I would like to share is to let the batter rest for a while before cooking. This allows the gluten in the batter to relax and makes the crepes more tender. You can let the batter rest for up to an hour, or even overnight in the fridge.

Lastly, I recommend investing in a good quality crepe pan. A non-stick pan with a low and sloping edge is ideal for making crepes. You can find these pans easily online, or if you're in France, at many local markets.

I hope these tips help you make delicious crepes at home!


Hi there,

I love crepes and have been making them for my family for years now. I believe that crepes are a wonderful dish because they can be served in many different ways, as both savory and sweet dishes. One of my favorite ways to serve crepes is simply with a sprinkle of sugar and a squeeze of lemon juice.

In terms of the recipe, I prefer using a mix of all-purpose flour and buckwheat flour. The buckwheat flour adds a nutty flavor and makes the crepes sturdier, so they’re less likely to tear when you flip them. I also like to add a touch of vanilla extract to the batter to give the crepes a subtle sweetness.

One important thing to keep in mind while making crepes is the consistency of the batter. It should be thin but not watery. If the batter is too thick, the crepes will be heavy and doughy. If the batter is too thin, the crepes will be delicate and may tear easily.

To make perfect crepes, you need a good quality non-stick pan, a ladle to pour the batter, and a spatula to flip the crepe. Once you have all your ingredients assembled, it's really easy to make crepes at home. Just spread the batter evenly in the pan, cook for a minute on each side, and then fill with your favorite toppings.

I hope this helps!


Hi there,

I was introduced to crepes when I studied abroad in France, and they quickly became one of my favorite foods. While I was there, I noticed that crepes were not just a breakfast or dessert food, but they were often eaten as a meal throughout the day.

One of my fondest memories of crepes was when I visited the Montmartre area of Paris. I found a little street vendor selling crepes filled with Nutella and bananas, and they were amazing! I also experienced some unique variations, such as crepes filled with duck confit, caramel apples, and goat cheese.

When it comes to making crepes, I prefer using a mix of milk and heavy cream, which makes the crepes both rich and tender. I also like to add a bit of lemon zest to the batter to give it a bright and fresh flavor.

To serve, I often make a simple berry compote by cooking fresh berries in a bit of sugar until they soften and the mixture thickens. Then, I fill the crepes with the compote and add a dollop of whipped cream. It's a delicious and beautiful way to serve crepes.

Whether sweet or savory, crepes are a versatile and delicious dish that you can enjoy any time of day. I hope you all have fun experimenting with different flavors and fillings!

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