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Crepes have their origins in Brittany, dating back to the 12th century with the introduction of buckwheat to the region. Initially called "galettes," these flat cakes were made from white flour in the early 20th century when wheat flour became more affordable. Crepes are thin pancakes made with wheat flour, milk and eggs, and can have sweet or savory fillings. In Brittany, they are traditionally served with cider and, when preparing them, a maneuver is carried out to predict the future, where success is symbolized by the crepe falling back into the pan.
