What is the difference between a French crêpe and Ciaffagnone?

The main difference lies in the batter and the way it is served: the ciaffagnone, a specialty of Manciano, in Maremma, is traditionally made with water, flour, eggs and salt, whereas a French crêpe usually contains milk and sometimes butter. The ciaffagnone is often spread very thin in the pan and can be almost translucent; its texture and taste are therefore more restrained, without the milky note of a classic crêpe.

It is gladly eaten with grated pecorino, which gives it a salty, rustic character. It can also be served with sugar: customs vary from family to family and from table to table. So you can think of it as a crêpe from Maremma, but not as a French recipe simply renamed. It is sometimes said that the ciaffagnone might be the ancestor of the French crêpe; this lineage is presented as a local tradition, not as an established historical fact. If you order some at Manciano, expect a simple, very thin preparation, often less garnished than a crêperie crêpe.