Crêpes...

the staple of a successful family and friend lunch in the coming of Spring. Any day of the year, whenever the irrepressible urge to ingest a Breton crêpe, I dose eggs, flour, milk, and butter before leaving the liquid mix on a thin round pan. Of course, I play around and flip it a couple of times to impress my Canadian and American friends (it’s actually relatively easy). When both sides are cooked, I lower the temperature and deposit the balanced amount of butter and brown sugar on the burning beige surface of what is about to enter my mouth. Here it is, the classic French crepe syndrome which consists of believing that France, specifically Brittany, has the steadfast monopole on the cooking and perfecting of crepes. Crepes are present all over the world: perhaps not always as romanticized, they are used as bases in dishes, similar to bread.

The word crêpe is a Breton and French word with Latin origins. Most likely around the 13th century, France started using crespe (old French) to designate this modern-day pastry. Nonetheless, crepes or thin pancakes were present much earlier than in the 13th century. For instance, the South Indian dosa dates from the 1st century AD, although its appearance and recipe have evolved through time. Similarly, JudeoRussian blinis have made their way through history and celebrate their 10th-century anniversary. Globally, researcher Jean-Louis Lambert concludes early signs of crepes date from 7,000 BC.

The French crepes owe their success to a Christianized pagan festivity. Forty days after the birth of Jesus, Christian Europe celebrates Candlemas or la Chandeleur (the feast of the candles). In the 5th century AD, pope Gelasius Ist is said to have handed out crepes to pilgrims on the day of Candlemas, symbolizing the sun and the coming of Spring. In modern-day Western Europe, the tradition of eating crepes on February 2nd has remained, regardless of religious beliefs.