The story of a crêpe Ah, the pancakes... Historians establish the origin of the pancake at 7000 BC. At that time, it was a rather thick pancake, made out of water and various mixed crushed cereals. The dough placed on a flat, very hot stone, allowed cooking it. In Brittany, it was in the 13th century that the crêpe first appeared. Buckwheat, brought back to France after the Crusades in Asia, made it possible to make this thin, round layer of dough. This is the start of the Breton galette! The savory pancakes are always made with buckwheat flour. The advantage of this flour is that it is gluten free. The buckwheat pancake is to be distinguished from the sweet pancake, for which wheat flour, milk, eggs and butter are used. But in both cases, the preparation becomes more delicious with its garnish! You can stuff your crêpe with anything you want – from sweet marmalades, honey or sugar to more fulfilling ingredients like eggs, ham or potatoes. Because the pancake has a trav
