Besides sweet crêpes, what is the other main variety named on Wikipedia?

Besides sweet crêpes, the other main variety named on Wikipedia is savoury crêpes.

French crêpes are commonly divided into sweet crêpes, or crêpes sucrées, and savoury crêpes, also called crêpes salées. In Brittany, the savoury style is strongly associated with galettes, which are often made with buckwheat rather than wheat flour. The terminology can vary by region, so “galette” may refer specifically to the buckwheat version rather than every savoury crêpe.

Savoury crêpe batter may omit the sugar used in sweet preparations. Buckwheat gives many Breton galettes a darker color and earthy flavor, and it is naturally gluten-free. Wheat-flour savoury crêpes are also common and remain thin, pliable, and suitable for folding around fillings.

Typical fillings include cheese, ham, and eggs, as well as mushrooms, ratatouille, artichokes, and other meats or vegetables. Sweet crêpes, by contrast, are often served with sugar, fruit, preserves, chocolate-hazelnut spread, custard, or whipped cream. The distinction is mainly about flavor profile, ingredients, and fillings—not a completely different cooking method.