In the streets of Taiwan and Japan, you can find "crêpes" everywhere. The colorful fruits and overflowing whipped cream peeking out from the inverted triangular pastry looked especially delightful, making me feel that crêpes should indeed be this dreamy!
It wasn't until I stepped into a crêperie in Paris that I began to feel that something was strange.
"Are we going to eat crêpes here?"
"Why doesn't anyone seem to be ordering crêpes?"
My friend, who had been living in Paris for many years, as if reading my thoughts, calmly said:
"Those square-shaped ones, those are the true crêpes (sweet crêpes) or galettes (savoury crêpes) as they were originally meant to be."
It turns out that what I had seen in Taiwan was an improved version from Japan.
"Japanese people are really amazing. Just in terms of appearance, Japanese crêpes outshine the French ones!" I thought.
After the water-egg-cheese-sausage crêpe was served, I retracted my previous thoughts. The slightly crispy pastry, paired with rich cream and cheese and topped with a perfectly smooth egg, was an absolute masterpiece!