Crepes, thin and delicate pancakes with origins deeply rooted in French culinary traditions, have a history that spans centuries. The word "crepe" itself is derived from the Latin word "crispa," meaning curled or wrinkled, which perfectly describes the texture of these paper-thin delights. While the exact origin of crepes is challenging to pinpoint, they are believed to have originated in Brittany, a region in northwest France. The first mention of crepes dates back to the 12th century, and initially, they were made using buckwheat flour, a staple crop in the region.

Crepes gained popularity across France and eventually became associated with various regional specialties. In the 20th century, the introduction of wheat flour marked a shift in crepe recipes, making them lighter and more versatile. Creperies, dedicated establishments specializing in crepes, became widespread, and the dish's popularity extended beyond French borders. Today, crepes are enjoyed worldwide with a variety of sweet and savory fillings, showcasing their adaptability and enduring appeal in global cuisine.