Crêpes come from a part of France called Brittany, in the north-west, where it sticks out into the Atlantic Ocean. Brittany has its own language, its own flag and its own kind of food. Crêpes are the most famous thing on the menu.
There are two kinds. Sweet crêpes are made from wheat flour and are pale gold. Savoury crêpes - called galettes - are made from buckwheat flour and are darker and a little nutty. A traditional Brittany lunch is a galette with cheese, ham and a fried egg in the middle, folded into a neat square.
Making a crêpe takes some skill. The batter has to spread thin without breaking. Some Brittany restaurants have crêpe-makers who can spin a wooden tool called a rozell to push the batter out paper-thin in seconds. The best ones can make hundreds in an hour.
There is a French holiday in February called La Chandeleur where everyone makes crêpes at home. There is even a tradition of flipping the crêpe with one hand while holding a coin in the other - it is said to bring good luck for the year. Lots of crêpes end up on the floor.