Dish · french
Crepe
A thin batter of flour, egg, and milk cooked fast in a hot pan until lacy and barely browned, folded or rolled around a filling. It's far thinner than an American pancake.
Where it comes from
The crepe is tied to Brittany, where buckwheat versions came first as a way to use a grain that grew well in the region's poor soil, with wheat flour crepes developing later as a sweeter counterpart. Both remain common today.
What cooks argue about
Batter resting time is the main question, since resting lets the flour hydrate fully for a more tender crepe, though some cooks skip it and cook the batter right away.
Versions
Nobody has published a crepe here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
all purpose flour
egg
butter