...While crêpes are often associated with Brittany, a region in the northwest of France, their consumption is widespread in France, Belgium, Quebec and many parts of Europe and North Africa. Crêpes are served with a variety of fillings, from the most simple with only sugar to flambéed crêpes Suzette or elaborate savory galettes. Crêpes are made by pouring a thin liquid batter onto a hot frying pan or flat circular hot plate, often with a trace of butter on the pan's surface. The batter is spread evenly over the cooking surface of the pan or plate either by tilting the pan or by distributing the batter with an offset spatula. Sweet crêpes are generally made with wheat flour while savory crêpes are made with non-wheat flours such as buckwheat. When sweet, they can be eaten as part of breakfast or as a dessert. Savory crêpes are served for lunch or dinner.