Crepes are believed to have appeared in Brittany during the 13th century. This dating is associated especially with the arrival and cultivation of buckwheat, which became central to Brittany’s savoury crepe tradition.
Buckwheat was brought to Europe from Asia after the Crusades and suited Brittany’s damp, temperate climate. Its flour could be mixed with water and cooked into thin cakes on a hot stone or iron plate, making a practical food for rural households.
The 13th-century date refers to the Breton crepe tradition, not the invention of every pancake-like food. Ancient cultures cooked grain mixtures on hot surfaces thousands of years earlier, and similar flatbreads developed independently in many regions. Modern Breton cooking distinguishes sweet wheat-flour crêpes from savoury buckwheat galettes, although regional terminology varies.