The origin of crepes is ancient. They have been consumed in various forms for about 9,000 years. Crepes have always been present in many regions of Europe. The first known crepe recipe was found in France, around 1390, in a book called Manger de Paris (Parisian Food). In Europe, crepes became very popular. This phenomenon is attributed by some to the Renaissance and to Victor Hugo's expressed desire to be one of Les Misérables at mealtimes. In this way, they began to refine the crepe and spread the dish throughout Europe through creperies. Despite the controversial origin, whichever version we take as true, there is no doubt: the recipe is very old. The French name, crepe, derives from the Latin term crispus, meaning curly. In Italian, they are called crespelle. Originally, they were baked on hot stones, and later they began to be prepared on a round iron plate over a fire. There are indications that its roots lie in Indian chapati bread and Chinese pancakes. But the first records of crêpes were made in the 1st century by the Roman gastronome Apicius, author of the cookbook De re coquinaria. Cooked on a hot iron, they were served with honey and pepper, according to The Oxford Companion to Food (Alan Davidson, Oxford). However, the Italians argue that the specialty was born four centuries later. Le Velmont Crepes - History of the Crêpe In the 5th century, French pilgrims flocked to Rome for the Festa della Canderola. They arrived tired and hungry, but moved by faith. Pope Gelasius, eager to welcome them, ordered that the kitchen of the papal palace be stocked with as many eggs, sacks of flour, and liters of milk as possible. Crêpes are said to have been born there, by chance. According to this story, the pilgrims tasted the novelty and took the recipe to France. The French, however, insist that the recipe originated in their homeland, more precisely in Brittany, in the west of the country. The region may not be the birthplace of crepes, but it is certainly the place that prepares them best. Countless creperies are scattered throughout Breton cities, filling the air with a sweet and delicate aroma. The very thin crepes are skillfully made on metal plates. They have been enjoyed in this way in the countryside and cities of the region for hundreds of years. The French crepe is a very versatile, light and healthy food; its flavor is defined by the filling. Due to its low fat content, it can be considered a healthy meal. Crepes are always popular thanks to their ability to reinvent themselves, incorporating new ingredients – sweet or savory. With a disposition to face all kinds of company, crepes never go out of style. Sweet, savory, hot, large, miniature, folded, rolled, open, or layered, with a wide variety of fillings: chopped, shredded, pasty, or creamy, they are always welcome!!! Crêpe or Galette, do you know them? A food still little known by most culinary professionals, crêpes have their origins in the dawn of civilization. Crêpes are not a recent invention; historians have shown that their origin dates back to 7000 BC! At that time, it was a mixture made of various cereals mashed with water to form a paste that was then baked on a very hot flat stone. The crêpe, or galette, appeared in Brittany in the 13th century, brought by the Crusaders from the buckwheat crops of Asia. Initially produced with buckwheat, crêpes gained the shape we know today at the beginning of the previous century thanks to the arrival of white wheat flour. In France, the birthplace of the worldwide expansion of crepes, buckwheat flour is commonly used to make galettes, as this grain has a very characteristic flavor and is highly appreciated with savory fillings. There, crepes made with wheat flour are more often used for sweet fillings and desserts, but this is not necessarily a rule.