Crepes, with their delicate and thin texture, have become a staple in many cuisines worldwide. Whether you prefer them sweet or savory, these versatile and delicious treats have a fascinating history and an enduring appeal. Join us as we delve into the story behind the sweet and savory crepes enjoyed by people all around the world.
The origins of crepes can be traced back to Brittany, a region in the northwest of France. The word “crepe” is derived from the Latin word “crispa,” meaning curled or wrinkled. In the 13th century, Brittany was one of the first regions in France to adopt buckwheat cultivation, which became a key ingredient in crepes. Originally, crepes were made exclusively with buckwheat flour, giving them a rich and earthy flavor.
Crepes were initially enjoyed during Candlemas, a Christian holiday celebrated on February 2nd. This day marks the end of the Christmas season and the beginning of the pre-Lenten period. According to tradition, people would make crepes on Candlemas to symbolize the sun and the upcoming arrival of spring. The act of flipping the crepe in the pan with the right hand while holding a coin in the left hand was believed to bring good luck and prosperity for the year ahead.
Over time, crepes gained popularity both within and beyond Brittany. The introduction of white wheat flour to crepe recipes expanded the variety of flavors and textures available. Sweet fillings such as sugar, fruit preserves, and chocolate spread became popular, while savory options like ham, cheese, and vegetables gained favor as well.
In the 20th century, crepes continued to evolve and spread across the globe. French immigrants brought the art of crepe making to other countries, influencing their cuisines and creating unique regional variations. Today, you can find crepes in various forms in countries such as Belgium (where they are known as galettes), Sweden (as the thin pancake called pannkakor), and even in North Africa (as the semolina-based crepe called m’semen).
One notable destination for crepe lovers is the city of Saint-Malo in Brittany, France. The city hosts the annual “Fête de la Chandeleur” (Candlemas Festival) every February, which celebrates the tradition of making and flipping crepes. During the festival, visitors can indulge in a wide variety of crepes, from the classic sweet versions to unique savory combinations.
The popularity of crepes has propelled them into the realm of gourmet cuisine. Chefs worldwide experiment with different flavor combinations, using seasonal ingredients to create unique and exquisite crepe dishes. From goat cheese and caramelized onion to Nutella and banana, the possibilities are endless.
Whether you prefer your crepes sweet or savory, one thing is certain – their appeal is universal. The delicate and light texture, combined with the wide range of flavors, makes crepes a truly versatile and satisfying culinary experience. So, the next time you bite into a delicious crepe, remember the rich history and global journey that brought this delightful dish to your plate.
