Crêpe

In Brittany, a crêpe refers to a sweet pancake made from wheat flour (froment), while a galette (or galette de sarrasin) is a savory pancake made from buckwheat flour (blé noir or sarrasin). Buckwheat galettes are darker, have a nuttier flavor, and are traditionally filled with ingredients like ham, cheese, and egg.

Crêpes originated in Brittany, the northwestern region of France, where buckwheat was introduced in the medieval period and became a staple crop on the region's poor, rocky soil. The tradition spread throughout France and beyond, with sweet wheat-flour crêpes becoming a Parisian street-food staple through crêperies and stands.

Crêpe Suzette is a classic French dessert consisting of crêpes served in a hot sauce of caramelized sugar and butter, orange juice, zest, and Grand Marnier or Curaçao liqueur, often flambéed tableside. Its exact origin is debated, but it is commonly attributed to either Henri Charpentier or the Maître d' at the Café de Paris in Monte Carlo around the turn of the 20th century.

French crêpes are much thinner than American pancakes because the batter has a higher proportion of liquid to flour and typically includes no leavening agent, resulting in a delicate, almost translucent wrap. American pancakes (or flapjacks) are thicker and fluffier, using baking powder or baking soda to create a raised, cake-like texture.