Crepe

Crepe is a thin and delicate batter made primarily from flour, eggs, milk, and a pinch of salt, which is cooked on a flat pan to achieve a soft and flexible texture. This ingredient is a fundamental base in many recipes for pastries and sweet or savory dishes, used both for filling and as a side for other plates.

Its origin dates back to the Brittany region in France, where they are called crêpes. Over time, crepes have become popular worldwide and are especially valued in Latin American cuisine, where they are adapted with local flavors and varied fillings.

Regarding their properties, crepes are a quick source of energy due to their carbohydrate content from the flour and eggs, in addition to offering proteins and calcium, thanks to the milk and eggs used in their preparation. They are versatile and low in fat, especially if cooked with little oil or butter.

In different Spanish-speaking countries, they are known by synonyms or similar varieties with names such as panqueque (Argentina, Uruguay), pancake (popular usage in some countries, though of Anglo-Saxon origin), or simply tortilla dulce in certain places, although the latter may refer to different preparations.

Crepes are an essential ingredient in multiple recipes, from breakfasts to sophisticated desserts, allowing for great culinary creativity.