   thumb|a sweet crÃªpe opened up, with whipped cream and strawberry sauce on it. this variation of crÃªpes&nbsp;â especially when they are curled up to form a tube, and finished with a topping of powdered sugar, whipped cream, or both&nbsp;â is called french pancakes. thumb|video demonstration of preparing crÃªpes. a crÃªpe or crepe (longman pronunciation dictionary. 3rd ed. 2008.merriam-webster dictionary or  , quebec french: ) is a type of very thin pancake, usually made from wheat flour (crÃªpes de froment) or buckwheat flour (galettes). the word is of french origin, deriving from the latin crispa, meaning "curled". while crÃªpes are often associated with brittany, a region in the northwest of france, their consumption is widespread in france, belgium, quebec and many parts of europe and north africa. crÃªpes are served with a variety of fillings, from the most simple with only sugar to flambÃ©ed crÃªpes suzette or elaborate savoury galettes. ==preparation== crÃªpes are made by pouring a thin liquid batter onto a hot frying pan or flat circular hot plate, often with a trace of butter on the pan's surface. the batter is spread evenly over the cooking surface of the pan or plate either by tilting the pan or by distributing the batter with an offset spatula. sweet crÃªpes are generally made with wheat flour while savory crÃªpes are made with non-wheat flours such as buckwheat. common savoury fillings for crÃªpes served for lunch or dinner are cheese, ham, and eggs, ratatouille, mushrooms, artichoke (in certain regions), and various meat products. the fillings are commonly added to the center of the crÃªpe and served with the edges partially folded over the center. when sweet, they can be eaten as part of breakfast or as a dessert. they can be filled and topped with various sweet toppings, often including nutella spread, preserves, sugar (granulated or powdere
Belgian_cuisine Desserts European_cuisine French_cuisine Pancakes Snack_foods Street_food