Also Crêpes de froment, Krampouezh, Crêpes dentelle
Thin wheat-flour pancakes, cooked on a billig and eaten with salted butter and sugar, jam or salted-butter caramel.
What makes it crêpes bretonnes
Wheat flour, milk, eggs and a little sugar.
Spread very thin on a hot billig.
Salted butter, in the batter or on top.
Where it comes from
Wheat was once the grain for feast days here, so the sweet crêpe de froment was the treat after the buckwheat galette. The meal still runs that way in a crêperie: savoury galettes first, then a crêpe, with a bowl of cider.
Quimper is known for crêpes dentelle, crêpes cooked so thin they're rolled up crisp as a biscuit — said to date from the late nineteenth century.
How it varies
Beurre-sucre
The simplest: salted butter and a sprinkle of sugar, folded in four.
Caramel au beurre salé
Salted-butter caramel, now the Breton filling above all.
Crêpes dentelle
Quimper's crisp, rolled lace crêpes, sold in tins.