The delicious story of a French tradition
French crêpes have a history as delicious as their flavor. Originating in Brittany, northwest France, they began as a humble meal made with buckwheat, a gluten-free grain that was easily grown in that area. Therefore, the first crêpes were dark in color and more similar to what we know today as galettes, a savory and more rustic version.
A popular legend tells that crêpes were born by accident, when a peasant woman spilled porridge on a hot griddle. Rather than discard it, she decided to try it and thus discovered her new favorite dish. Since then, crêpes have become a tradition, first in rural homes and then throughout the country, where homemade versions were prepared with sweet or savory fillings.
Over the centuries, crêpes were refined, reaching the noble kitchens of Paris and becoming a symbol of French gastronomy. Today, there are versions for all tastes: from the classic ones with sugar and lemon to diet crêpes made with whole-wheat or oat flour.
Even in the modern era, where many people are looking for gluten-free alternatives, crêpes remain popular. Homemade recipes have evolved, allowing for the preparation of light, healthy, and gluten-free crêpes without losing a bit of flavor. Thus, this centuries-old delicacy continues to swirl around in pans around the world, adapting to each era without losing its French essence!
