The popular thin French pancake, usually made from wheat (crêpes de Froment) or buckwheat flour (galette), originated in Brittany in northwest France. The batter is spread onto a billig, a big, round cast-iron griddle, and spread in a circular motion with a rozell, a wooden utensil. Sweet crêpes dusted with sugar or topped with freshly sliced fruit and savory versions stuffed with meats and cheeses are folded into cones and sold in crêperies across France, including Fleur de Blé Noir crêperieinSaint-Quay Portrieux, where visitors can take a crêpe-making classand eat the results.