Crepes originated in Brittany, a region in northwest France, where they are known as “crêpes.” Traditionally, they were made with buckwheat flour and were a staple food for both peasants and nobility. The versatility of crepes made them popular across France and eventually around the world. In Brittany, savory buckwheat crepes are called “galettes,” while the sweet crepes made with white flour are simply known as “crêpes.”

Types of Crepe Mix:
Traditional French Crepe Mix:

Ingredients: Flour, eggs, milk, water, butter, and a pinch of salt.
Uses: Versatile for both sweet and savory crepes.
Buckwheat Crepe Mix (for galettes):

Ingredients: Buckwheat flour, water, eggs, and a pinch of salt.
Uses: Typically used for savory fillings like ham, cheese, and vegetables.
Gluten-Free Crepe Mix:

Ingredients: Gluten-free flour blend (e.g., rice flour, tapioca starch), eggs, milk (or a non-dairy substitute), water, butter, and salt.
Uses: Suitable for those with gluten intolerance or celiac disease.