Crêpe bretonne

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Fabrication-crepes-bretonnes

Crêpe bretonne

File:Crepe bretonne.jpg

A traditional Crêpe bretonne

Crêpe bretonne is a type of crêpe originating from the region of Brittany in France. These crêpes are known for their thin, delicate texture and are typically made from buckwheat flour, which gives them a distinctive flavor and makes them naturally gluten-free.

History

The tradition of making crêpes in Brittany dates back several centuries. The use of buckwheat flour became popular in the region during the 12th century, when it was introduced to Europe from Asia. Buckwheat thrived in the Breton climate, leading to its widespread use in local cuisine.

Ingredients

The primary ingredients for a traditional Crêpe bretonne include:

• Buckwheat flour
• Water
• Salt
• Eggs

For sweet crêpes, wheat flour is often used instead of buckwheat flour, and additional ingredients such as milk, sugar, and vanilla may be added.

Preparation

The batter for Crêpe bretonne is typically prepared by mixing buckwheat flour, water, salt, and eggs until smooth. The batter is then allowed to rest for several hours to improve its texture. The crêpes are cooked on a hot, flat griddle known as a bilig or galetière. The batter is spread thinly over the surface of the griddle using a wooden spreader called a rozell.

Serving

Crêpe bretonne can be served in a variety of ways. Savory crêpes, known as galettes, are often filled with ingredients such as ham, cheese, eggs, and mushrooms. Sweet crêpes may be filled with sugar, lemon juice, chocolate spread, fruit, or whipped cream.

Cultural Significance

Crêpes are an integral part of Breton culture and cuisine. They are often enjoyed during special occasions and festivals, such as La Chandeleur (Candlemas), which is celebrated on February 2nd. During this festival, it is traditional to eat crêpes and to make a wish while flipping them in the pan.

Related Pages

• Crêpe
• Brittany
• Buckwheat
• Galette
• La Chandeleur

Categories

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