used as well, specifically in making a Breton Galette. Crêperies A crêperie may be a takeaway restaurant or stall, serving crêpes as a form of fast food or street food, or it may be a more formal sit-down restaurant or café. Crêperies can be found throughout France, especially in Brittany and in many other countries. Many also serve apple cider, a popular drink to accompany crêpes. Special crêpes Mille crêpes(ja) are a French cake made of many crêpe layers. The word mille means "a thousand," implying the many layers of crêpe. Another standard French and Belgian crêpe is the crêpe Suzette, a crêpe with lightly grated orange peel and liqueur (usually Grand Marnier), which is lit during presentation. The 49er flapjack is a sourdough crêpe which is popular in the United States, getting its name from the popularity of this style of pancake during the California Gold Rush. Because it is similar to a Swedish pancake, the 49er is sometimes served with lingonberry sauce, although most often, it is rolled up with butter and powdered sugar or served open-faced and topped with maple syrup. Crêpe dentelle is a crispy biscuit made with a very thin layer of crêpe folded in a cigar shape and then baked. It is usually enjoyed with a hot drink during the goûter, in France. Crêpes in European culture In Norwegian, crêpes are called pannekake, and in most German regions Crêpes (referring to a wide and flat crêpe, as opposed to the smaller and thicker native Pfannkuchen pancakes). In Swedish, a crêpe is called pannkaka in southern regions while being called plättar in the north. In Danish it is called pandekager ("pancakes"). In Icelandic it is called pönnukaka. In Finnish a crêpe is called either ohukainen or lettu or räiskäle. In Greek it is called krepa (Κρέπα). In Dutch it is a pannenkoek or flensje. In Afrikaans crêpes are called pannekoek, and are usually served with cinnamon and sugar. In the Spanish regions of Galicia and Asturias, they are traditionally served at carnivals. In Galicia, they're called filloas and may also be made with pork blood instead of milk. In Asturias, they are called fayueles or frixuelos, and in Turkey, akıtma. In areas of central Europe, formerly belonging to the Austro-Hungarian empire, there is a thin pancake comparable to a crêpe that in Austro-Bavarian is called Palatschinken; in ; and in Bulgarian, Macedonian, Czech, Serbo-Croatian, and