Search results
Results From The WOW.Com Content Network
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.
Pour about 1/4 cup/60 ml of the batter into the center of the pan, and at the same time lift the pan from the heat, tilting and turning it in all directions so the batter spreads evenly across the bottom of the pan in a thin circle. If the crêpe has any holes in it, quickly add a few drops of batter to fill them in.
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 .
It’s a triumph of kitchen ingenuity that South America’s native cassava is eaten at all: The starchy root has enough naturally occurring cyanide to kill a human being.
MAKE THE CHIPOTLE CREMA: Combine the sour cream, chipotle chile, lime juice, ½ tsp salt, and the cumin in a food processor or blender and purée until well combined and smooth.