Crêpes, those thin, delicate pancakes enjoyed worldwide, hold a special place in French cuisine. But what are they actually called in France? While “crêpe” is indeed a widely recognized and used term, the story is a bit more nuanced and reveals fascinating insights into French culinary culture and regional variations.
Crêpe: The Universal Term
Essentially, “crêpe” is the most common and universally understood term for these thin pancakes across France. Whether you’re in Paris, Lyon, or a small village in Brittany, asking for a “crêpe” will almost certainly get you what you’re looking for. This term is used in restaurants, crêperies (dedicated crêpe shops), and homes alike. It’s the standard, go-to word, regardless of the filling or toppings.
The word “crêpe” itself comes from the Latin “crispa,” meaning “curled.” This refers to the slightly curled edges that often form when the thin batter cooks on a hot surface. It perfectly describes the visual appeal of this iconic French dish.
Galette: The Savory Breton Cousin
While “crêpe” covers both sweet and savory versions in many parts of France, there’s a crucial distinction to be made, especially when venturing into Brittany (Bretagne), the northwestern region renowned for its crêpe heritage. Here, the term “galette” takes center stage for savory crêpes.
Understanding Galettes
A galette in Brittany is specifically a savory crêpe made from buckwheat flour (farine de sarrasin or blé noir). This dark, nutty flour gives the galette its characteristic earthy flavor and slightly coarser texture, distinguishing it from the lighter, sweeter crêpes made with wheat flour.
Galettes are traditionally filled with ingredients like ham, cheese (especially Emmental or Gruyère), eggs, mushrooms, and various vegetables. A classic combination is the “galette complète,” which includes ham, cheese, and a fried egg. They are a staple of Breton cuisine, often enjoyed as a main course.
The Significance of Buckwheat
The use of buckwheat in galettes reflects Brittany’s agricultural history. Buckwheat is well-suited to the region’s poor soil and damp climate, making it a readily available and affordable ingredient. This humble grain became a cornerstone of Breton cooking, shaping the identity of their savory crêpes.
Ordering a Galette in Brittany
If you’re in Brittany and want to order a savory crêpe, it’s best to ask for a “galette.” While some places might understand “crêpe salée” (savory crêpe), using the term “galette” demonstrates your appreciation for local traditions and ensures you get the authentic Breton experience.
Crêpe Sucrée: Specifying Sweetness
Although “crêpe” generally implies a sweet version unless otherwise specified, you might hear or see the term “crêpe sucrée” used to explicitly indicate a sweet crêpe. This is particularly helpful in situations where there might be confusion or if you want to be absolutely clear about your preference.
Sweet Filling Variations
Sweet crêpes are incredibly versatile and can be filled with a wide array of delectable ingredients. Some popular choices include:
- Nutella
- Sugar (simply sprinkled)
- Lemon and sugar
- Jam (various flavors)
- Fruits (strawberries, bananas, apples)
- Chocolate sauce
- Whipped cream
Crêpes Suzette: A Fiery Classic
One of the most famous sweet crêpe preparations is Crêpes Suzette. These crêpes are flambéed in a sauce of caramelized sugar, butter, orange juice, and orange zest, often with a splash of Grand Marnier or another orange-flavored liqueur. The dramatic flaming presentation and the complex citrusy flavors make Crêpes Suzette a truly special treat.
Regional Variations and Lesser-Known Terms
While “crêpe” and “galette” are the primary terms, some regional variations and less common terms exist, though they are not widely used.
“Fleur”: A Poetic Reference
In some rural areas, particularly in older generations, you might occasionally hear crêpes referred to as “fleur” (flower). This is a poetic term that alludes to the delicate, floral appearance of the thin pancake. However, this term is becoming increasingly rare.
“Pascade”: A Related Dish
In the Aveyron region of France, you might encounter a dish called “pascade.” While not exactly a crêpe, it’s a related dish made from a similar batter and cooked in a pan. Pascades are often thicker than crêpes and can be either sweet or savory.
The Art of Crêpe Making
Making crêpes is an art form perfected over generations in France. The key to a perfect crêpe lies in the batter, the pan, and the technique.
The Batter
The classic crêpe batter is made from flour (wheat flour for sweet crêpes, buckwheat flour for galettes), milk, eggs, and a pinch of salt. Some recipes also include melted butter or a touch of sugar. The batter should be smooth and thin, allowing it to spread easily on the hot pan. Resting the batter for at least 30 minutes allows the gluten to relax, resulting in a more tender crêpe.
The Pan
A special crêpe pan, called a “crêpière,” is ideal for making crêpes. These pans are typically made of cast iron or non-stick material and have a low edge, making it easy to flip the crêpe. A regular frying pan can also be used, but a crêpière makes the process much smoother.
The Technique
The pan needs to be heated to the correct temperature, usually medium-high. A small amount of butter or oil is used to lightly grease the pan. The batter is then poured onto the hot pan and spread quickly and evenly using a crêpe spreader (a wooden tool called a “rozell” in Brittany). The crêpe cooks for a minute or two on each side, until golden brown.
Crêpes in French Culture
Crêpes are deeply embedded in French culture and are enjoyed on various occasions.
La Chandeleur: Crêpe Day
February 2nd, known as La Chandeleur (Candlemas), is traditionally Crêpe Day in France. This religious holiday is associated with the presentation of Jesus at the Temple and is celebrated by making and eating crêpes. It’s believed that holding a coin in one hand while flipping a crêpe with the other will bring good luck and prosperity.
Street Food Staple
Crêpes are a popular street food in France, especially in tourist areas. Crêpe stands are a common sight, offering a wide variety of sweet and savory fillings.
Homemade Delights
Crêpes are also a popular homemade treat, enjoyed by families for breakfast, dessert, or a simple snack. They are easy to make and can be customized to suit individual preferences.
Conclusion: Crêpe, Galette, and Beyond
In conclusion, while “crêpe” is the universally recognized term for these delightful pancakes in France, understanding the distinction between “crêpe” and “galette” is essential, especially when in Brittany. “Galette” refers specifically to the savory buckwheat crêpe, a culinary staple of the region. By knowing these terms and appreciating the rich history and traditions behind them, you can fully immerse yourself in the world of French crêpes and savor their sweet and savory delights. So, whether you’re indulging in a classic “crêpe au Nutella” or a hearty “galette complète,” you’re participating in a culinary tradition that spans centuries and continues to delight palates around the world.
Are crêpes always called “crêpes” in France?
Yes, “crêpe” is the standard and most widely recognized term for these thin pancakes throughout France. You will find them labeled as “crêpes” on menus in restaurants, crêperies, and even at street food stalls across the country. There aren’t significant regional variations that would use a completely different word to describe them.
However, it’s important to note that while “crêpe” is the universal term, the fillings and presentation might vary significantly from region to region. Certain areas might be particularly known for specific types of crêpes, using local ingredients or traditional recipes, but the base remains a “crêpe.”
What is the difference between a crêpe and a galette in France?
The primary difference lies in the ingredients. Crêpes are typically made with wheat flour (farine de froment), giving them a lighter color and slightly sweeter taste. They are often enjoyed with sweet fillings like Nutella, fruit, or jam, and are considered a dessert or sweet treat.
Galettes, on the other hand, are made with buckwheat flour (farine de sarrasin), also known as “blé noir” in Brittany. This gives them a darker color and a nuttier, earthier flavor. Galettes are traditionally filled with savory ingredients like ham, cheese, eggs, and vegetables, making them a popular lunch or dinner option.
Where in France are crêpes most popular?
Crêpes are popular throughout France, but Brittany (Bretagne) is widely considered their birthplace and spiritual home. This region, located in the northwest of France, has a strong culinary tradition centered around both sweet crêpes and savory galettes.
You’ll find the highest concentration of crêperies in Brittany, and the art of crêpe making is deeply ingrained in the local culture. Many families have their own secret recipes passed down through generations. It’s an essential part of Breton cuisine and a must-try experience when visiting the region.
What are some common sweet fillings for crêpes in France?
The possibilities are endless, but some classic sweet fillings include Nutella, chocolate sauce, various fruit preserves (such as strawberry, apricot, or raspberry), whipped cream (chantilly), and powdered sugar. Caramel beurre salé (salted butter caramel) is also an incredibly popular option, especially in Brittany.
Beyond these basics, you’ll often find crêpes with combinations of ingredients like banana and Nutella, apple compote, or even ice cream. The fillings are usually spread or layered inside the crêpe, which is then folded into quarters, rolled up, or simply served flat.
What are some common savory fillings for galettes in France?
The “complète” is a classic and very popular galette filling, consisting of ham, cheese (typically Emmental or Gruyère), and an egg. This is a staple on most crêperie menus. Other common fillings include mushrooms, spinach, tomatoes, and various types of sausage.
Some crêperies offer more elaborate savory galettes with ingredients like seafood (such as scallops or smoked salmon), artichokes, or even duck confit. These are often served with a side salad and a glass of cider, a traditional Breton beverage.
What drink is traditionally served with crêpes or galettes in France?
Cider, particularly Breton cider (cidre breton), is the traditional and most popular beverage to accompany both sweet crêpes and savory galettes in France. It’s a lightly sparkling apple cider that comes in different levels of sweetness, from dry (brut) to sweet (doux).
While cider is the classic choice, other drinks like beer, wine (especially dry white wine), or even a simple glass of water are also commonly enjoyed with crêpes and galettes. The choice often depends on personal preference and the specific fillings.
What type of establishments typically serve crêpes in France?
Crêpes are most commonly served in dedicated crêperies (crêperies). These restaurants specialize in crêpes and galettes, offering a wide variety of both sweet and savory options. You’ll find crêperies in almost every town and city in France, particularly in Brittany.
In addition to crêperies, you can also find crêpes being sold at street food stalls, markets, and even some traditional restaurants that include them on their dessert menus. Crêpes are a very accessible and affordable food, making them a popular choice for both locals and tourists.