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Crêpe Guide

Paris, France

Food Guide

A crêpe or crepe is a type of very thin pastry, usually made from wheat flour (farine de froment) or buckwheat flour (galettes). Crêpes belong to the general category of ancient Greek Tiganitai, from Greek tiganos, meaning "frying pan", which in English is literally translated to Pancakes. The French term, crêpe, derives from the Latin crispa, meaning tiganitai with "creases." While crêpes are often associated with Brittany, a region in the northwest of France, their consumption is widespread in France, Belgium, Canada, and many parts of Europe, North Africa, and the Southern Cone of South America. Crêpes are served with a variety of fillings, from the simplest with only sugar to flambéed crêpes Suzette or elaborate savory galettes.

The feather-light crepe is a French staple, sold in restaurants and street vendors all over the country. Paris in particular boasts a street-side crepe vendor in every neighborhood, and Parisians and tourists alike flock to these tiny kiosks for a portable French lunch or snack. But despite the crepe’s widespread presence across the Hexagone, and indeed the world, this little buckwheat pancake had its humble beginnings in a specific area of western France.

Crêpe Day

Be it slathered in Nutella, sprinkled lightly with sugar or dripping with cheese, the crepe is an important item on the French menu, and even the French calendar. On February 2 crêpes are offered in France on holiday known as Fête de la Chandeleur, Fête de la Lumière, or “jour des crêpes”. Not only do the French eat a lot of crêpes on this day, but they also do a bit of fortune telling while making them It is traditional to hold a coin in your writing hand and a crêpe pan in the other, and flip the crêpe into the air. If you manage to catch the crêpe in the pan, your family will be prosperous for the rest of the year.