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Who invented crepe?

Hey everyone,

I recently tasted crepes at a brunch and loved them! I'm curious, does anyone know who invented crepes? I tried googling it, but couldn't find a clear answer. It would be great if someone could shed some light on the history of this delicious dish. Thanks in advance!

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Speaking of international variations of crepes, I've had the pleasure of trying Hungarian palacsinta on a trip to Budapest. They're quite similar to French crepes, but thinner and more delicate. One of the most popular ways to enjoy palacsinta in Hungary is filled with sweet cottage cheese and raisins, served with a dollop of sour cream.

I love crepes for their versatility and how easy they are to make. You can fill them with pretty much anything you have on hand, whether it's leftover vegetables or a decadent chocolate spread. My go-to crepe filling these days is scrambled eggs with chives and cheese.

As for the history of crepes, I read somewhere that they were originally a peasant food in France. The thin pancake-like structure made them an inexpensive alternative to bread, and over time, they evolved into a beloved national dish. It's funny how something so simple can become a culinary icon.

What are your thoughts on the connection between crepes and French cuisine as a whole? Do you think crepes are an essential part of French culinary culture?


Hi everyone,

I always thought crepes were too complicated to make until my French friend introduced me to them. She showed me how easy it is to make the batter and that it's all about getting the right consistency. Now, I make crepes at home all the time.

When I make sweet crepes, I love filling them with fruits like strawberries, blueberries, and raspberries. I also like to use whipped cream or yogurt as a topping. For savory crepes, I usually go for ham and cheese with a sprinkle of black pepper.

I'm not sure about the exact history of crepes, but I do know that they are enjoyed all around the world. In Russia, there's a type of crepe called blini that's often served with caviar or smoked salmon. In Japan, there's a popular street food called okonomiyaki, which is essentially a savory crepe filled with cabbage, meat, and veggies.

It's fascinating to see how different regions have their own versions of crepes. What are some other international variations on this dish that you've tried?


Hello everyone,

I totally agree that crepes are an essential part of French cuisine. They're such a simple yet delicious dish that can be customized to suit different palates. As for making the perfect crepe batter, I've found that weighing the ingredients is key for consistent results.

I usually go for a basic recipe that calls for equal parts of flour, milk, and eggs, with a bit of sugar and salt. If you're making savory crepes, you can skip the sugar and add in herbs or spices instead. Whisk everything together until the batter is smooth, then let it rest for at least 30 minutes (preferably an hour) to let the gluten relax.

When you're ready to cook the crepes, make sure your pan is heated over medium-high heat and lightly greased with butter or oil. Use a ladle to pour a small amount of batter into the pan, then tilt the pan around to spread the batter in a thin layer. Cook for about 30 seconds on one side, then flip and cook for another 10-15 seconds on the other side. Repeat with the remaining batter.

One thing to keep in mind is that the first few crepes are often sacrificial, as they help to season the pan and get it to the right temperature. Don't worry if they don't turn out perfectly; just adjust the heat and your technique as needed.

That's my go-to method for making crepes! Do you guys have any tips on how to achieve the perfect texture or flavor?



I'm from Quebec, Canada and crepes are a staple breakfast item in my household. Growing up, my mom would make buckwheat crepes with maple syrup on the weekends, which always felt like a treat.

I'm not sure about the origins of crepes, but in Quebec, we have a similar dish called "cretons". Cretons are a spread made with pork and spices, often served cold, and eaten on bread or toast. While not identical to crepes, I've always thought of cretons as Quebec's version of a savory spread for breakfast.

Nowadays, I like to experiment with different crepe fillings. My latest favorite is a savory crepe filled with sautéed mushrooms, spinach, and a creamy garlic sauce. It's a bit of extra work to make, but so worth it.

Have any of you tried cretons, or any other regional variations on crepes?


Hey there,

I think crepes are definitely an essential part of French cuisine! While there are many iconic French dishes, crepes are one of those foods that you can find on almost every street corner in France. Every French region has its own unique twist on crepes, whether it's sweet or savory.

For me, crepes bring back fond memories of studying abroad in France. I would often grab a Nutella-filled crepe on my way to class or brunch on the weekends. It's a simple dish that's both filling and delicious, which probably explains its popularity in France and beyond.

Another thing that sets crepes apart from other French foods is their versatility. You can have both sweet and savory versions of the dish, and the fillings can range from classic ham and cheese to more exotic fruits and syrups. I love playing around with different crepe fillings and seeing what works best.

Overall, crepes are a classic French dish that's hard not to love. Do you guys have any tips for making the perfect crepe batter?


Hey there,

From what I've learned, crepes are a traditional French dish that originated in Brittany, a region in the northwest of France. It is believed that crepes have been around since the 12th century, and were initially made with buckwheat flour instead of wheat flour.

There are different variations of crepes depending on the region of France. In some areas, sweet crepes are more popular, while in others savory crepes are the go-to. Personally, I love sweet crepes stuffed with Nutella and bananas, but I know some people who prefer savory crepes filled with ham and cheese.

Overall, I think crepes are a versatile and delicious dish that can be enjoyed any time of day. Do you guys have any favorite crepe fillings?


Hey there,

One of the things I've learned about making crepes is that you don't have to stick to traditional fillings! A few years back, I experimented with mixing up savory fillings for crepes and was pleasantly surprised by the results.

One of my favorite savory crepe fillings is a mix of mashed sweet potato, black beans, chopped spinach, and crumbled feta cheese. The combination of the slightly sweet potato, creaminess of the beans and sharpness of feta work really well together to create a delicious and filling meal.

Aside from experimenting with fillings, another tip I'd recommend is investing in a good crepe pan if you're planning on making crepes regularly. Crepe pans are designed to cook crepes evenly without sticking, which makes the whole process much easier.

Finally, if you're having trouble with the consistency of your crepe batter, it might be worth investing in an electric crepe maker. These machines work like a dream and help you achieve the perfect crepe consistency every time with minimal fuss.

Do you guys have any other tips for making the perfect crepe?


Hey all,

I love making crepes and experimenting with different flavors and textures! One of the tips I've learned is to add sparkling water to the batter for a lighter and airier texture. The carbonation helps to make the crepes fluffier and easier to flip.

Another trick for achieving the perfect crepe is to use a non-stick pan or a cast iron skillet. These types of pans will help prevent the crepes from sticking or tearing, which can be frustrating when you're trying to flip them.

As for the filling, I like to keep it simple with classic fillings like lemon and sugar, or Nutella and bananas. But I also like to add some unexpected flavors, like chopped nuts or cinnamon. Depending on the filling, it can be nice to warm it up slightly before adding it to the crepe, to help bring out the flavors.

One last thing I've learned is to not overcook the crepes. When they start to brown or crisp up too much, they can become too tough or dry. You want them to be lightly golden and still pliable.

Overall, making crepes is all about practice, and the more you make them, the better you'll become. Have fun with it and don't be afraid to try out new flavors and combinations!

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