In Mexico, crêpes are known by what name?

In Mexico, crêpes are known as crepas. The name reflects the French origin of the dish, but Mexican crepas have developed their own fillings, serving styles, and place in local food culture.

French influence reached Mexico strongly during the 19th century, when French cooking and restaurant traditions became fashionable among parts of the Mexican elite. The French word crêpe was adapted into Spanish as crepa, with the plural commonly written crepas. Unlike many traditional Mexican antojitos, crepas are a relatively modern imported-style food.

Mexican crepas may be sweet or savory. Sweet versions are often filled with cajeta, fruit, chocolate, or cream, while savory versions can feature ingredients such as huitlacoche, cheese, mushrooms, or chicken. Huitlacoche-filled crepas are especially notable because huitlacoche is a prized Mexican corn delicacy.

A common mix-up is treating crepas as interchangeable with gorditas, sopes, or tlayudas. Those are distinct Mexican foods with different doughs, shapes, and culinary histories; crepas are thin, soft pancakes made from a pourable batter.