Crêpe

A very thin pancake of French origin, usually made from an unleavened batter. Crêpes are served with sweet or savory fillings, or eaten plain.

Crêpe batter: A pourable mixture of flour, liquid, and often eggs used to make crêpes. Its thin consistency lets the batter spread into a delicate layer.
Crêpe pan: A shallow, broad pan designed for cooking thin crêpes. Its low sides make it easier to spread batter and lift the cooked crêpe.
Brittany: A peninsula and cultural region in northwestern France with a distinct regional identity. Crêpes and buckwheat galettes are closely associated with Breton food traditions.
Crêpe Suzette: A French dessert of crêpes served with a sauce of butter, sugar, citrus, and liqueur. It is a named preparation that turns a plain crêpe into a flambéed dessert.
Pancake: A flat cake made by cooking batter on a hot surface. Crêpes belong to the broad family of griddle-cooked cakes but are unusually thin.
Buckwheat: A gluten-free seed used as a grain, ground into flour for foods including savory crêpes. Buckwheat flour gives traditional savory crêpes a distinct flavor and darker color.
Crêpe spreader: A flat wooden tool used to spread batter into a thin circle on a hot griddle. It creates an even layer before the batter sets.
Galette (Brittany): A Breton savory pancake traditionally made with buckwheat flour. It contrasts with the sweet wheat crêpe in ingredients and customary fillings.
Crêpe cake: A layered cake made by stacking thin crêpes with filling between them. It uses crêpes as repeated layers rather than serving them folded.
American pancake: A thick, often leavened breakfast cake cooked on a griddle. Its height and fluffy texture differ from the thin, flexible crêpe.

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