Se denomina crepe, crepa, o crep (del francés crêpe, y éste a su vez del latín crispus, ‘crespo’) a la receta europea de origen francés bretón, hecha fundamentalmente de harina de trigo, con la que se elabora una masa en forma de disco, de unos 16 cm de diámetro. Se sirve habitualmente como base de un plato o postre, aplicándole todo tipo de ingredientes dulces o salados. La tortita es otro tipo de pancaque más grueso, hecho con levadura o gasificantes, de menor diámetro (10 cm) y se hace a fuego lento, en vez de medio.

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(This article is about the thin pancake. For the cloth, see Crêpe (textile). For the decorative paper, see Crêpe paper. For other uses, see Crepe (disambiguation).) A crêpe or crepe (/kreɪp/ or /krɛp/, French: [kʁɛp] , Quebec French: [kʁaɪ̯p] ) is a type of very thin pancake, usually made from wheat flour (crêpes de froment) or buckwheat flour (galettes). The word is of French origin, deriving from the Latin crispa, meaning "curled". While crêpes are often associated with Brittany, a region in the northwest of France, their consumption is widespread in France, Belgium, Quebec and many parts of Europe, North Africa and the Southern Cone of South America. Crêpes are served with a variety of fillings, from the simplest with only sugar to flambéed crêpes Suzette or elaborate savoury galettes.

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