Crepes originated in Brittany, a region of north‑west France, where they have been a staple since the Middle Ages. Traditionally they were a simple, inexpensive way to use basic pantry ingredients, and today they appear at both everyday meals and festive celebrations.

In Brittany, sweet "crêpes sucrées" are served with sugar, jam, or butter, while savory "galettes" made with buckwheat flour are popular in the west. In other regions, crepes may be filled with cheese, ham, or eggs for a hearty meal.

Classic French crepes are folded into quarters or rolled, with the lightly browned side facing up, and served with simple toppings like butter, sugar, or fruit preserves. For a savory version, they are often folded over a filling of ham, cheese, and a sunny‑side‑up egg.

Crepes are famously enjoyed on Candlemas (La Chandeleur) on February 2nd, a day when families make crepes to bring good luck. They are also a popular dessert at family brunches and street fairs throughout France.

Crepes pair nicely with a light fruit salad, a glass of chilled cider, or a cup of café au lait. For a full meal, serve them alongside a mixed green salad dressed with vinaigrette.

Common errors include adding all the milk at once, which creates lumps, using a pan that isn’t hot enough, and flipping too early before the edges set. Follow the technique of mixing with a little liquid first and waiting for a golden‑brown edge before flipping.

Adding milk gradually creates a smooth, lump‑free batter because the whisk can fully incorporate the flour before it becomes too fluid. Adding all the liquid at once often traps dry flour pockets, resulting in a gritty texture.

Yes, the batter can be prepared up to two days in advance. Store it in a sealed container in the refrigerator, give it a quick whisk before using, and add a splash of milk if it thickens.

The batter should be very thin, like heavy cream. When cooking, the edges turn a light golden brown and the surface becomes matte and no longer shiny. The crepe should lift easily with a spatula and be flexible enough to fold without tearing.

A crepe is done when the bottom is lightly browned and the top surface is set and no longer liquid. This usually takes about 1 minute on the first side and 30 seconds after flipping.

American Masters PBS produces documentary‑style programming that explores American cultural icons, including culinary legends like Chef Jacques Pépin, offering in‑depth interviews and cooking demonstrations.

American Masters PBS focuses on the historical and personal stories behind the recipes, presenting chefs in a documentary context rather than just step‑by‑step tutorials, which gives viewers a richer cultural perspective on French cuisine.