They can be made with buckwheat flour, the tradition of the Brittany region’s savory galettes, or with more widely used white flour.
As France’s biggest-hitting entry to the global pancake catalog, crêpes have a uniquely versatile quality. They can be served for breakfast, lunch or dinner. They can be made with buckwheat flour, the tradition of the Brittany region’s savory galettes, or with more widely used white flour. They can be folded into triangles or rolled into logs.