Who hasn’t dreamed of walking along the streets of Paris eating a crepe dripping with Nutella?

Or walked past a creperie in your hometown or while on vacation, then turned back to contemplate the artistic beauty of a crepe being poured and cooked while the lucky recipient waits in anticipation? The last time I stood mesmerized by the pouring and flipping of a crepe, I was overlooking the Pacific Ocean from a park in Lima, Peru. Whether or not you’ve stopped to watch or ordered a crepe yourself, chances are you’ve heard of them. So for today’s activity, why not try making them?

Let’s start with a little history: Buckwheat flour arrived to the harsh and rugged coast of Brittany, France many hundreds of years ago. Ground into a flour, with a pinch of salt and cooked over a hot, flat surface and—voila—the crepe was born!

Actually, there are several urban legends woven into the lure of this simple pancake. (One tale claims the crepe originated by accident as a result of porridge being spilled on a hot, flat surface in this same coastal region of France.) But all agree, the crepe, as we know it today, arose from the Middle Ages in Brittany. Since then, it has conquered time and distance to become both a French and a global delight.

To give you a taste of France, our friends at EF Go Ahead Tours gave us their recipe for crepes. With this fun and easy recipe, chefs of all ages can enjoy learning about this ancient tradition as they create their own version.