The origin of the crepe is ancient. They have been eaten in various forms for around 9,000 years. Crepes have always been present in many regions of Europe. The first known recipe for a crepe was found in France around 1390 in a book called Manger de Paris (Parisian Food). Crepes became very popular in Europe. Some attribute this phenomenon to the Renaissance and Victor Hugo's desire to be one of Les Miserables at mealtime. In this way, they began to improve the crepe and spread the dish throughout Europe through a Creperie. Despite its controversial origin, whichever version we take as true, there is no doubt: the recipe is very old. The name in French, crepe, derives from the Latin word crispus, which means crispy. In Italian, they are called crespelle. Originally, they were baked on hot stone, and later they began to be prepared on a round iron griddle over a fire. There is evidence that its roots lie in the Indian chapati bread and Chinese pancakes. However, the first records of crêpes were made in the 1st century by the Roman gastronome Apicius, author of the recipe book 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 Crepe In the 5th century, French pilgrims arrived in Rome in large numbers 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. The crepes were born there, by chance. According to this story, the pilgrims enjoyed the novelty and took the recipe back to France. The French, however, claim 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 crêpes, but it is certainly the place that prepares them best. Countless crêperies are scattered throughout the Breton cities, filling the air with a sweet and delicate aroma. The very thin crêpes are skillfully made on metal plates. They have been enjoyed this way in the countryside and in the cities of the region for hundreds of years. The French crêpe 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. Crêpes are always in fashion thanks to their ability to reinvent themselves, incorporating new ingredients – sweet or savory. Willing to face all types of company, crêpes never go out of fashion. Sweet, savory, hot, large, miniature, folded, rolled, open or overlapped, with the most varied fillings: chopped, shredded, pasty or creamy, they are always welcome!!! Crêpe or Galette, do you know them? A food still little known by most kitchen professionals, crepes have their origins in the dawn of civilization. Crepes are not a recent invention; historians have shown that they originated 7,000 years before Christ! At that time, they were a mixture made of various cereals kneaded with water to form a paste that was then baked on a very hot flat stone. The crepe, or galette, appeared in Brittany in the 13th century, brought by the Crusaders from the buckwheat crops of Asia. Initially made with buckwheat, crepes took on 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 is often used to make galettes, as this cereal has a very characteristic flavor and is very popular with savory fillings. There, crepes made with wheat flour are more often used with sweet fillings and desserts, but this is not necessarily a rule.