A crêpe ( \ˈkrāp\ ) is a type of very thin pancake, usually made from wheat flour (crêpes de Froment) or buckwheat flour (galettes). The word is of French origin, deriving from the Latin crispa, meaning “curled”. While crêpes originate from Brittany, a region in the northwest of France, their consumption is widespread in France and Quebec. Crêpes are served stuffed with a variety of fillings, from the most simple with only sugar to flambéed crêpes Suzette or elaborate savory fillings.
Crêpes 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 crêpes
There 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 culture
Crêpes 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