PreparationCrêpes are made by pouring a thin liquid batter onto a crêpe griddle, a flat circular cast iron hot plate. The batter is spread evenly over the cooking surface by distributing the batter using a specially designed wooden spreader. Once set, the crêpe is flipped over and filling is placed inside, then it is folded in half over the filling then again in half forming a triangle when it’s served on the go from a stand. If served in a sit in restaurant, it is folded in four to form a purse and served on a plate.
Types and special crêpesThere are two types of crêpes, sweet and savory. The sweet ones are traditionally made with wheat flour, and the savory ones with buckwheat flour.
Crêpes in cultureCrêpes along with buckwheat were adapted by the French from south east Asians during the crusades. Originally crêpes were a way to preserve food. They could make them and hang them to dry. Once dried, they can be stored for months and eaten like crackers with stews and soups. Mmm …so yummy!
Posted in: Crêpe FAQs