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A Culinary Journey: Discovering Crêpes Across Asia

Crêpes, known for their thin and delicate texture, are not only a popular dessert in Europe but also a beloved street food across Asia. Each country in Asia has its own unique style of crêpes, which are often made with local ingredients and flavored with regional spices. In this article, we'll take a tour of Asia to explore the different types of crêpes and their origins.

  1. Japan – Okonomiyaki In Japan, crêpes are called 'yaki'. One of the most popular types of yaki is okonomiyaki, which translates to "grilled as you like it." It's a savory crêpe made with flour, eggs, dashi, and shredded cabbage, and filled with a variety of ingredients such as pork belly, shrimp, octopus, and cheese. Okonomiyaki is then drizzled with mayonnaise, okonomiyaki sauce (similar to Worcestershire sauce), and sprinkled with dried seaweed and bonito flakes. Japan is also know for their trending Harajuku-style crêpes, particularly in the Harajuku neighborhood of Tokyo. They are a unique twist on traditional French crepes, filled with a variety of sweet ingredients such as fresh fruit, ice cream, whipped cream, chocolate, and other sweets. The crêpes themselves are often flavored with matcha or cocoa, and are folded into a cone shape for easy eating on the go. The toppings are often arranged in a decorative and colorful way, making them not only delicious but also visually appealing.

  2. China – Jianbing In China, crêpes are called 'jianbing'. This Chinese street food is a breakfast staple, and it's made with a thin and crispy batter of wheat and mung bean flour. The batter is then spread over a hot griddle and topped with an egg, crispy fried dough, scallions, cilantro, and a sweet bean sauce. The crêpe is then folded and eaten like a sandwich.

  3. India – Dosa In India, crêpes are called 'dosa'. Dosa is a popular breakfast dish made with fermented rice and lentil batter. The batter is spread on a hot griddle and cooked until it's crispy and golden brown. It's usually served with a variety of chutneys and sambar, a lentil soup with vegetables.

  4. Thailand – Khanom Buang In Thailand, crêpes are called 'khanom buang'. These sweet crêpes are made with a crispy and delicate rice flour batter, and filled with sweetened coconut cream or savory fillings such as minced pork and shrimp. Khanom buang is then topped with a sprinkling of shredded coconut, and sometimes sesame seeds.

  5. Vietnam – Bánh Xèo In Vietnam, crêpes are called 'bánh xèo'. Bánh xèo is a savory crêpe made with a batter of rice flour and turmeric powder, which gives it its signature yellow color. The batter is then filled with a variety of ingredients such as pork, shrimp, mung bean sprouts, and mushrooms. It's usually served with lettuce leaves and herbs, and a dipping sauce made with fish sauce, lime juice, sugar, and chili peppers.

  6. South Korea – Hotteok In South Korea, crêpes are called 'hotteok'. These sweet crêpes are made with a batter of wheat flour and filled with a sweet mixture of brown sugar, cinnamon, and chopped peanuts. The crêpes are then fried until crispy and chewy.

Overall, crêpes in Asia have a distinct flavor and texture that sets them apart from their European counterparts. Each country has its own unique twist on the crêpe, and they are a popular street food enjoyed by locals and tourists alike.


  • Matsumoto, M. (2018). "Mille crepe": The Japanese take on French dessert.
  • Li, J. (2019). Jianbing: A guide to China's favorite breakfast.
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