Crepe
Crêpe or crepe is a type of very thin pancake, usually made from wheat flour or buckwheat flour. The word is of French origin, deriving from the Latin crispa, meaning "curled". While crêpes are often associated with Brittany, a region in the northwest of France, their consumption is widespread in France, Belgium, Quebec and many parts of Europe and North Africa. Crêpes are served with a variety of fillings, from the most simple with only sugar to flambéed crêpes Suzette or elaborate savoury galettes.
Preparation
Crêpes are made by pouring a thin liquid batter onto a hot frying pan or flat circular hot plate, often with a trace of butter on the pan's surface. The batter is spread evenly over the cooking surface of the pan or plate either by tilting the pan or by distributing the batter with an
offset spatula. Sweet crêpes are generally made with
wheat flour while savory crêpes are made with non-wheat flours such as
buckwheat.
Common savoury fillings for crêpes served for lunch or dinner are cheese,
ham, and
eggs, ratatouille,
mushrooms,
artichoke, and various meat products. The fillings are commonly added to the center of the crêpe and served with the edges partially folded over the center.
When sweet, they can be eaten as part of breakfast or as a dessert. They can be filled and topped with various sweet toppings, often including Nutella spread, preserves,
sugar (granulated or powdered),
maple syrup,
lemon juice,
whipped cream, fruit spreads, custard, and sliced soft fruits or confiture.
