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Archive 1Archive 2Archive 3

Merger proposal

The following is a closed discussion of the merge. Please do not modify it. Subsequent comments should be made in a new section on the talk page. No further edits should be made to this section.

The result of the merge was Snow close. No support in six months. Closing this because it's just going nowhere. (non-admin closure) oknazevad (talk) 02:17, 19 July 2016 (UTC)

Blintzes

Crepes and Blini seem to be exactly the same thing with same recipe. Therefore Blini should be merged to this article. REINGULD (talk) 09:49, 5 January 2016 (UTC)

The above discussion is preserved as an archive of the proposal. Please do not modify it. Subsequent comments should be made in a new section on this talk page. No further edits should be made to this section.

Rutgers University contributions

Hello Rutgers students. While you're enthusiasm is appreciated, the nutrition and snacks sections were not up encyclopedic standards. I would recommend taking a look at a few similar pages before making edits.

Some problems were:

Improper tone 

"This is beneficial because we want to avoid too much cholesterol because it leads to a higher chance of heart disease."

One problem with this sentence is the use of the word "we". Remember, you are not having a conversation with future readers. The tone should be impersonal and precise. For more see Wikipedia:Writing_better_articles#Tone. If it helps, imagine how an old bored professor might talk about the subject.

and

Claims without sources 

"Like normal crêpes, crêpe snacks are made from wheat flour, sugar, butter, salt, milk and other flavor ingredients. The highest portion of the nutrition facts of crêpe snacks is the carbohydrate, mostly from wheat flour and sugar. Also these crêpe snacks contains fat from butter."

The subject is great, I had no idea that filled and packaged crepes were available in stores. However, most packaged pastries use hydrogenated oils rather than butter and it is very likely that is is true for crepes as well. If you are going to say that some brands use ingredients typical of a home cook, you might want to provide a source. In that case you might say 

"Crepes are also available pre-filled in shelf stable packages. In order to allow for long term storage packaged crepes may include preservatives. However, BRANDX released a line of refrigerated packaged crepes in November of 2014 that used only traditional ingredients.(source)"

There were other problems but these two would be a good place to start.

Happy Editing — Preceding unsigned comment added by 2601:1C0:6100:628E:343D:F26B:EBF7:CA5A (talk) 12:22, 6 April 2017 (UTC)

Swedish nomenclature

I have grown up in Uppsala but have a fair bit of familiarity with the rest of the country. I am not familiar with a pannkakor and plättar as dialect words. In my opinion plättar (singular plätt) are small (about 7 cm typically, fried in a special pan, plättlagg, having seven round, shallow flatbottomed depressions). Tunnpannkaka (thin pancake) is the same but larger, fried in a standard pan. Tjockpannkaka (thick pancake) or ugnspannkaka (oven pancake) is made in the oven by pouring batter (0.5 to 1 cm?) in a greased pan that is a few cm deep. Fläskpannkaka (pork pancake with smoked ham, salted/fried pork bacon or similar in the batter ) is usually made as ugnspannkaka. Ugnspannkaka is usually eaten with lingonsylt (lingonberry jam preferably not too sweet) or sometimes äppelmos (apple sauce). Cottage cheese is a good but non-traditional addition. Another variant of ugnspannkaka is äppelpannkaka with the batter poured over slices of apple (sometimes with cinnamon) at the bottom of the pan. This is usually eaten as it is, without lingonsylt, or with a light sprinkle of sugar. Ugnspannkaka (or sometimes tunnpannkakor or plättar) is often eaten after yellow pea soup, traditionally on thursdays. Plättar and tunnpannkakor are also often eaten with lingonsylt or äppelmos, but also with several other, sweeter jams e.g. bilberry, black current, strawberry, raspberry, sometimes with whipped cream, or cane syrup. I'm used to have the same batter (3 dl (i.e. 300 ml) of wheat flour, 3 ml salt, 15 ml sugar (optional), 7.5 dl (0.75 litre) of milk and 3 eggs for one oven pancake,2-4 servings) for ugnspannkaka and tunnpannkaka/plättar but habits probably differ and many use less eggs. There is however one regional specialty, saffranspannkaka (saffron pancake) from the island of Gotland, I'm not very familiar with this but I think there may be differences other than the addition of saffron. — Preceding unsigned comment added by 150.227.15.253 (talk) 15:26, 2 August 2017 (UTC)

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Organization

Hello Wikipedians! I will be working with this article as a part of an editing class at my university. As it stands, ideas carry over into multiple sections. My main focus will be to work on organization within the article so that it is clearer and resembles other articles in the WikiProject Breakfast. SwitchTilt (talk) 20:02, 17 March 2018 (UTC)

Merging Sections

The sections Special crêpes, In other countries, and Crêpes in European culture all have the same type of content. It makes sense from an organization standpoint to combine these sections, but I'm not sure what the best way to do this would be since the content already sounds to be listed out. If anyone has any recommendations, I'd love to have your input. SwitchTilt (talk) 05:01, 18 March 2018 (UTC)

I agree, it's a mess. I think some hashing out needs to be done here. The problem seems to be that each of these sections is set up as varieties of crepe. But that is not what the actual content is always for. Instead, we have different kinds of information here with different purposes:
  • Preparation and Production methods (e.g. much of the info in “types of crepes”) -- what are they made out of?
  • Crepe’s role in different cultures (e.g. Traditions stuff on French culture = first paragraph of crepes in European culture -- but does not equal the rest of the “crepes in European culture” section
  • Types of Crepes (not actually what is in that section - instead this would be focus on the kinds of crepes you make, you the various ways they are eaten, with what, and where)
  • Regional Varieties (not what is essential for crepe preparation or types, but information about how different countries eat and prepare them. But this would require you to summarize the types part according to what is considered the “standard” crepe -- that might be controversial, I don’t know, but it seems necessary for parsing the info. I don’t think that the special section is particular
    • I think that this could be written out as a list so that you can easily navigate these massive paragraphs of regional varieties.
  • Names for crepes
That sound right? Think that we could reorganize around those categories? Etherfire (talk) 19:38, 17 April 2018 (UTC)

Requested move 26 May 2018

The following is a closed discussion of a requested move. Please do not modify it. Subsequent comments should be made in a new section on the talk page. Editors desiring to contest the closing decision should consider a move review. No further edits should be made to this section.

The result of the move request was: Not moved. Per WP:COMMONNAME and WP:FRMOS (non-admin closure) Ⓩⓟⓟⓘⓧ Talk 13:38, 2 June 2018 (UTC)

Crêpe → Crepe – This is the English-language Wikipedia and the common English spelling is "crepe". Rreagan007 (talk) 05:36, 26 May 2018 (UTC)

The above discussion is preserved as an archive of a requested move. Please do not modify it. Subsequent comments should be made in a new section on this talk page or in a move review. No further edits should be made to this section.

Actually Italian

In Italy crespelle existed since V century — Preceding unsigned comment added by 79.41.206.150 (talk) 18:58, 18 October 2021 (UTC)

Wiki Education Foundation-supported course assignment

This article is or was the subject of a Wiki Education Foundation-supported course assignment. Further details are available on the course page. Student editor(s): Ichavanix.

Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT (talk) 18:45, 16 January 2022 (UTC)

Wiki Education Foundation-supported course assignment

This article is or was the subject of a Wiki Education Foundation-supported course assignment. Further details are available on the course page. Student editor(s): SwitchTilt.

Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT (talk) 19:38, 17 January 2022 (UTC)

A "pannenkoek" is not a crêpe

The Dutch "pannenkoek" is listed as being a word for a crêpe, but this is untrue. It's a word for pancakes, not crêpes. "Flensje" is the only correct term, and is not a synonym of "pannenkoek". Dutch pancakes may look similar to crêpes to those who are only used to American pancakes, but the ingredients are differently proportioned and they're prepared in different ways. I can't edit the page since it's protected, so it would be nice if someone could make this correction. 86.95.191.32 (talk) 06:42, 7 May 2022 (UTC)

Wiki Education assignment: Public Writing Fall 2022 E1

This article was the subject of a Wiki Education Foundation-supported course assignment, between 7 September 2022 and 12 December 2022. Further details are available on the course page. Student editor(s): Ertzimstuck (article contribs). Peer reviewers: Jchaicym, NameOtherThanReal, Rechhabra.

— Assignment last updated by The Claire Bear (talk) 17:00, 5 October 2022 (UTC)

Originally Dosa

It is a copy of Dosa. 68.149.132.227 (talk) 17:17, 3 February 2022 (UTC)

I deeply agree. Peacekeepurwar (talk) 15:30, 29 October 2023 (UTC)

Origin

This should have "Europe" as origin. If the Pope offered to French in the V century, how can they be French exclusively? 82.52.156.64 (talk) 07:56, 6 August 2022 (UTC)

That's a bit of myth, and even if true, the Bretons then took the Crêpe as their own. ---Lilach5 (לילך5) discuss 07:59, 6 August 2022 (UTC)
Legend? Not really. And if a region of a another region make profiterol their own they stop being French? 82.52.156.64 (talk) 16:38, 6 August 2022 (UTC)
What sources describe this as actual history? Did the pope continue making Crepes? Or was Crepe making a Breton thing for the next millennia? ---Lilach5 (לילך5) discuss 07:43, 7 August 2022 (UTC)
The source is in the text 79.54.217.132 (talk) 09:37, 9 February 2024 (UTC)
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