The Breton wooden spreader used to make crepes is called a rozell. It is a small, usually wooden spatula used to distribute batter across the hot circular cooking plate known in Breton as a billig.
Making a traditional Breton crepe requires a smooth, controlled motion: the cook pours batter onto the heated plate and guides the rozell across the surface to create a thin, even round. The tool is also called a rouable or raclette in some French regional usage.
A krampouz is not the spreader; the word refers to Breton crepes or the broader crepe-making tradition. Galette usually describes a buckwheat-based savoury preparation, while farz refers to a different Breton batter-based dish. The rozell’s role is specifically spreading the batter.