C’est la crêpes

You can find them everywhere at the fair. Most of the time you don't see them until you're standing right in front of them, but you can smell the crêpes stand from afar. The delicate smell of cinnamon and sugar and warm chocolate - a dream for anyone who just wants to nibble a little something.

While people argue about the correct preparation of pancakes, i.e. whether they should be thick or thin, one thing is clear. No matter how thick the pancake is, a crêpe is always wafer-thin. Even the name is the same, so the Saxon and the Bavarian serve the same thing when you order a crêpe. Wafer-thin, prepared on a plate from both sides in a few seconds, filled with all kinds of delicious things.

However, the wafer-thin dough patties can be enjoyed not only - as mentioned at the beginning - in a sweet form. There are also plenty of savory fillings and toppings. But let's take it one step at a time.

The sweet crêpes are the first of the different crêpe variations. First and foremost, of course, the simplest topping for a crêpe of all: powdered sugar. If you want a little more flavor, you can switch to the cinnamon-sugar version.

Of course, there are not only these two, but also quite simple variants. In addition, a fine dessert or snack can be prepared from basically any fruit, any puree and any available sauce. For example, you can enjoy a crêpe with strawberries and chocolate sauce or with applesauce.

Just as popular as the strawberries are probably the bananas on the crêpes. Here also - similar to the berry variants - the chocolate sauce is probably the most popular. Also, Nutella is well and gladly mixed with banana on the crêpe.  

While the crêpe at the fair tends to be served on a cardboard and sprinkled with powdered sugar, inns sometimes offer a scoop of ice cream or a portion of cream with it. Here, the crêpe is also not served to the guest on cardboard but on a normal plate.

Besides all the sweet representatives, there are of course also savory variants for all those who find a lángos too much. Exactly this sour cream-ham-onion variant can also offer a crêpe stand. In addition, there are of course the ham-cheese, spinach-ricotta variants - or even without ricotta, salmon or even with a fried egg. Also, for the Pizza Hawaii friends a Hawaii variant of the crêpe is available.

Some crêpèries also offer variants that have a shot of eggnog, rum or another usually very sweet liqueur added. So, you can enjoy your banana crêpe not only with chocolate sauce, but even leave the fair a little tipsy.

In France, savory crêpes are called "galettes". Only outside the borders, people mistakenly say crêpe to it. These galettes are even the original form of the crêpe and were once made from the remains of a buckwheat soup. So, you can almost say that by using the leftovers of a dish you have once again created a new fabulous dish.