Crepes have been a staple of French culinary tradition since the Middle Ages, originally a simple pancake made from buckwheat or wheat flour. They are celebrated during Candlemas (La Chandeleur) and are enjoyed year‑round with sweet or savory fillings, embodying the French love of simple, elegant dishes.

In Brittany, buckwheat "galettes" are savory and often filled with ham, cheese, and egg. In the south, sweet crepes are commonly served with sugar, lemon, or Nutella. Each region adds its own local ingredients, but the basic batter technique remains the same.

Savory galettes are typically served hot with a cracked egg and melted butter, while sweet crepes are rolled or folded and dusted with powdered sugar, drizzled with melted butter, or filled with jam, chocolate, or fruit preserves.

Crepes are central to La Chandeleur (Candlemas) on February 2, where families make crepes together for good luck. They also appear at brunches, street fairs, and as a dessert after dinner.

Crepes pair nicely with a light mixed green salad, a glass of crisp Cider (Cidre), or a serving of ratatouille for a hearty meal. For sweet meals, serve them alongside a fruit compote or a dollop of crème fraîche.

French crepes are ultra‑thin due to a high liquid‑to‑flour ratio and a brief mixing time that prevents gluten development, resulting in a delicate, melt‑in‑your‑mouth texture that can hold both sweet and savory fillings.

Common errors include over‑mixing the batter, using too high heat, not buttering the pan evenly, and waiting too long before flipping, which can cause tearing or a rubbery texture.

A brief blend quickly incorporates the ingredients without giving the flour enough time to develop gluten, keeping the batter light. A whisk can over‑mix, especially if blended for too long, leading to tough crepes.

Yes, refrigerate the blended batter for at least 1 hour and up to 24 hours in an airtight container. Before cooking, give it a gentle stir and add a tablespoon of water if it has thickened.

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