Crepes have been a staple of French culinary tradition since the Middle Ages, originally made as a simple batter of flour, eggs, and milk. They became popular in Brittany, where they are served both sweet (crêpes sucrées) and savory (galettes) and are often enjoyed on Candlemas (La Chandeleur) as a celebration of spring.

In Brittany, savory buckwheat galettes are common, while sweet crepes with sugar, lemon, or Nutella are typical in the rest of France. Some regions add orange blossom water or rum to the batter for extra fragrance.

They are usually folded or rolled with fillings such as jam, fresh fruit, whipped cream, ham and cheese, or simply sprinkled with sugar and a squeeze of lemon. They are often enjoyed for breakfast, brunch, or as a dessert after a meal.

Crepes are traditionally eaten on La Chandeleur (Candlemas) on February 2nd, where it is said that flipping a crepe with a coin in your hand brings prosperity. They are also popular at family brunches and street fairs throughout France.

French crepes are uniquely thin and delicate, achieved by a high liquid‑to‑flour ratio and a quick, gentle cooking method. This texture allows them to be rolled or folded easily, making them versatile for both sweet and savory applications.

Traditional ingredients include all‑purpose flour, eggs, milk, butter, a pinch of salt, and a touch of sugar. Vanillin or vanilla extract and lemon juice are optional flavor enhancers. Substitutes can include plant‑based milks, melted oil instead of butter, and maple syrup for sugar, though the texture may vary slightly.

Savory crepes pair nicely with a side salad, ratatouille, or a light vinaigrette. Sweet crepes complement fresh berries, a dollop of crème fraîche, or a glass of chilled Cider (cidre) or Champagne for a festive touch.

Common errors include using batter that is too thick, not preheating the skillet enough, over‑greasing the pan, and flipping the crepe too early or too late. Each mistake can lead to thick, gummy, or stuck crepes.

Vanillin and lemon juice add a subtle aromatic brightness without making the batter overly sweet, allowing the crepes to complement both sweet and savory fillings. The acidity also helps tenderize the gluten for a softer texture.

The YouTube channel Fast & Easy Recipes focuses on quick, beginner‑friendly dishes that require minimal ingredients and equipment, delivering step‑by‑step video tutorials for everyday home cooks.