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 traveling soul, it can be found all over the world, with small variations. Think of the famous American pancake, smaller and thicker, the cute little blini from Eastern Europe, or the Mexican tortilla, made with corn flour. French national crêpe is also a cousin of Italian piadine or Maghrebian baghrir.
A little tip I once read: “The next time you flip your pancakes in your pan, place a coin in your hand. Prosperity assured, for the rest of the year”. (At least that's what the ancients said ;) )
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