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A crêpe or crepe (/ k r eɪ p / ⓘ KRAYP [3] or / k r ɛ p / KREP, French: ⓘ, Quebec French: ⓘ) is a dish made from unleavened batter or dough that is cooked on a frying pan or a griddle. Crêpes are usually one of two varieties: sweet crêpes ( crêpes sucrées ) or savoury galettes ( crêpes salées ).
The traditional batter is made of eggs, flour, sugar and milk, and is usually eaten sweetened. One based on buckwheat flour (bleud ed-du). The traditional batter is made of buckwheat flour, mixed with a maximum of 30% of wheat flour, water and salt (some people add eggs or milk); it is usually eaten salted.
The origin of the dish and its name is disputed. One claim is that it was created from a mistake made by a 14-year-old assistant waiter, Henri Charpentier, [2] in 1895 at the Maitre at Monte Carlo's Café de Paris.
A crêpe is a thin pancake of Breton origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. A well-known variation originating from southeast Europe is palatschinke , a thin moist pancake fried on both sides and filled with jam, cream cheese, chocolate, or ground walnuts, but many other ...
The crêpe batter is baked for a few minutes, and the crêpes are allowed to cool; as they cool, they become crisp. In French, these crispy crêpes are called crêpes gavottes or crêpes dentelles ; but when crumbled into small shards, they become feuilletine .
Ethiopian cooks ferment injera’s ground-teff batter into a tart, bubbling brew, while the corn dough for Venezuelan arepas is patted straight onto a sizzling griddle. This list reflects that ...
Here are the best 6 crepe makers and pans from brands like Le Creuset, Lodge, Cuisinart, ... and even a batter spreader, so you can be known as a skinny crêpe legend. ...
Farinata (Italian: [fariˈnaːta]), socca (Occitan:), farinata di ceci, torta di ceci, fainé, fainá, cecìna or cade is a type of thin, unleavened pancake or crêpe made from chickpea flour. Farinata is a typical preparation of the northwest Mediterranean coast; in Liguria it is named farinata, in Nice socca and in Toulon cade.