>>11125608it's actually a Galette, we also produce those.
the filing itself doesn't define what a crêpe is.
basically :
you have "galette", galettes are sweet, can be filled with stuff, eaten without anything, good for a desert.
you have normal crêpes (usually wheat flour is used (farine de Froment)), those crêpes are sweet, you can put jam on those or butter, some eat them with salty stuff too but i wouldn't recommend it, typically eaten between midday and diner (around 16:00 or 17:00), these are the most common.
then you have the "galette de blé noir", salty, usually eaten during diner with farious stuff on top, not a desert. can also be made into blé noir chips if you fry them, it's good.
pictured a galette de blé noir with a filling.
any of those can be eaten without anything, the best eaten without anything is the normal galette.
i could speak about other sorts but that would be pretty technical terms that might not exist in English.
it's VERY easy to make if you have a crêpe plate and can be done in a matter of minutes.
desu when i hear about a Breton from Britanny (crêpes come from here and mostly produced here) going in Japan or Korea and making them, selling one (1) for quadruple the price of a 12 crêpes package, i dream.
