crêpe

/krayp/; for 2 also /krep/ or, Fr., /krddep/, n., pl. crêpes /krayps/; for 2 also /kreps/ or, Fr., /krddep/.

1. crepe (defs. 1, 2).

2. crepe (def. 3).

[ < F; see CREPE]

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▪ cloth

French  Crêpe 

      (“crisped,” “frizzled,” or “wrinkled”), any of a family of fabrics of various constructions and weights but all possessing a crinkled or granular surface achieved through weaving variations, chemical treatment, or embossing. The fabric is usually woven with crepe yarn, a hard-twist yarn produced either with a higher number of twists per inch than ordinary yarn or with alternate “S” and “Z” twists. In the “S” twist the twist of the yarn resembles the centre part of the letter “S”; in the “Z” twist the resemblance is to the centre part of the letter “Z”; these are sometimes referred to as left-hand and right-hand twists. One variation is to leave out certain risers (interlacings of warp over filler threads) present in plain weave in order to increase the float of yarn from one to three (see also weaving).

      The fabric is woven from all of the major fibres, natural or man-made. Surface textures range from fine, flat crepes to pebbled and mossy effects; some surfaces resemble tree bark. Popular crepes include Canton, crepe-back satin, crepe de Chine, Georgette, marocain, faille, lingerie, mossy, romaine, and rough.

▪ pancake

also spelled  Crêpe,  

      French pancake made of a thin batter containing flour, eggs, melted butter, salt, milk, water, and, if the crepes are to be served with a sweet sauce or garnish, sugar. Crepes can be filled with a variety of sweet or savoury mixtures. For crepes suzette the crepes are folded in four and soaked in a syrup flavoured with orange liqueur, and frequently are flamed at table.

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