non-wheat flours such as buckwheat. A normal savory crêpe recipe includes using wheat flour but omitting the sugar. Batter made from buckwheat flour is gluten-free, which makes it possible for people who have a wheat allergy or gluten intolerance to eat this type of crêpe. Common savory fillings for crêpes are cheese, ham, and eggs, ratatouille, mushrooms, artichoke (in certain regions), and various meat products. Crêpes can also be made into crepe cakes by stacking plain crepes on top of each other, adding a layer of filling between the layers. Fruits, chocolate, cookies, marshmallow, etc., can be added. Most crêpe cakes are sweet and considered dessert. It can also replace the traditional birthday cake. Crêpe cakes are usually 15-30 layers, and the crêpes used are very thin and soft. Batters can also consist of other ingredients such as butter, milk, water, eggs, flour, salt, and sugar. Fillings are commonly added to the center of the crêpe and served with the edges partially folded over the center. An Indian variety of the crêpe uses a multi-grain flour called "bhajanee," eggs, curd, and an assortment of spices as its ingredients. It is a modern variation of an Indian dish called Thalipeeth. A cake made with layers of crêpes with a filling in between is called “gâteau de crêpes” or “ミルクレープ(mille-crêpes)” (a Japanese-made French word combining crêpes and mille-feuille). This French pâtisserie, was popularized by Emy Wada, a pâtissier who studied in France and operated Paper Moon Cake Boutiques in Japan, in the 1980s. In 2001, she expanded to New York City, where she supplied crêpe cakes to popular chains Dean & DeLuca and Takashimaya through the company Lady M. Recipe The standard recipe for French crêpe calls for flour, eggs, milk, salt, and butter. Sugar is optional. In the industrial production of crêpes, the dry ingredients are combined with eggs to form a dough. The rest of the wet ingredients are then added to thin the batter to a loose enough consistency to spread easily. The batter is added, one ladle at a time, to a hot, greased pan, cooked until golden, then flipped. Crêpe batter is characterized by its liquidity, making it easy to spread in a thin layer. Crêpes are also characterized by their quick cooking time, usually 20–30 seconds per side. In older versions of crêpe recipes, beer or wine was used instead of milk. Buckwheat flour is often