The history of crepes in France dates back to ancient origins and their development in Brittany. In the 13th century, buckwheat was introduced, leading to the creation of savory "galettes." By the 19th century, sweet crepes gained popularity with white wheat flour. Today, crepes are beloved across France and beyond, served with a variety of fillings, both sweet and savory. They represent the epitome of French culinary tradition and finesse, enjoyed by locals and tourists alike.