Crepe

Crepe is a type of very thin pancake, usually made from wheat flour. The word is of French origin, deriving from the Latin crispa, meaning "curled". While crepes are often associated with Brittany, a region in the northwest of France, their consumption is widespread in France and they are considered a national dish. Crepes can be filled with a variety of fillings, from the simplest with only sugar to flambéed crepes Suzette or elaborate savoury fillings.

History[edit | edit source]

The origin of crepes is linked to Brittany, a region in the northwest of France, where they rarely had an easy access to fresh milk. Crepes were originally made using buckwheat, a plant well suited to the climate and soil of Brittany.

Types of Crepes[edit | edit source]

There are two types of crepes: sweet crepes made with wheat flour and slightly sweetened; and savoury galettes made with buckwheat and unsweetened. The standard fillings for sweet crepes include Nutella spread, preserves, sugar (granulated or powdered), maple syrup, golden syrup, lemon juice, whipped cream, fruit spreads, custard, and sliced soft fruits or confiture.

Preparation[edit | edit source]

Crepe batter is traditionally made with flour, eggs, milk, a pinch of salt and butter. 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 or trowel. The batter is then cooked until it is slightly browned and can be flipped.

In Other Cultures[edit | edit source]

Many other cultures have adapted the crepe and serve it with fillings unique to their own cultures. For example, the Russian blini, the Chinese jianbing, and the Indian dosa.

See Also[edit | edit source]

Crepe Resources
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