For a country that invented fine dining, the crêpe is astonishingly simple. There are two basic varieties, the savory galette made from dark buckwheat flour and the white-flour crêpe reserved for sweet treats. Both were traditionally eaten in Brittany in the northwest of France, but immigrants from the region brought the quick-cooked griddle cakes to Paris, where everyone from street vendors to Michelin-starred restaurants, serve the classic dish.
The traditional filling for a savory galette is country ham and melted Gruyere cheese washed down by a dry cider. The complète version of the galette includes a fried egg with a sumptuously runny yolk [source: Lebovitz]. For a sweet crêpe, there's always the hazelnut-chocolate spread Nutella (my personal favorite) or strawberries and cream, but don't miss out on salted caramel or the simple pleasure of powdered sugar.