A Bavarian crepe from Bavaria is called a palatschinke. Not a true crepe but a crepe-like thin pancake common in Central and Eastern Europe. The main difference between this variation and the classic French crepe is that the batter is used right away rather than letting it rest before using. Though typically sweet, there are savory versions.
But this is not National Palatschinke Day, so perhaps it means the crepe is filled or topped with a Bavarian cream. Several recipes for "Bavarian Crepes" also include adding a fruit jam or pie filling. Bavarian cream is a pastry cream thickened with gelatin rather than cornstarch which is then lightened with whipped cream just before it sets up.