Vive La Crepe! France’s Culinary Contribution to the World of Flat Breads From the wild coast of Brittany to the white-clothed tables of haute, fashionable Parisian restaurants, the crepe has become a symbol of French cuisine.Originating in the far northwestern French province of Brittany, where wheat does not grow well, crepes were traditionally made with buckwheat and associated with food of the poor.More basic to the Breton menu than bread, crepes come in two main varieties: sweet ones made with plain wheat flour mixed with eggs and milk and generally folded over a sweet filling of some kind, and salted ones—also called galettes, made with buckwheat flour, eggs and water, and usually filled with savory ingredients.This seemingly fragile---but truly sturdy---thin, egg-based pancake is eaten at any time of day, as a snack or as a full meal. Accompanied with a glass of cider or champagne, crepes have become a real chameleon on the French menu—from snacks to desserts, savory to sweet.Creperies populate almost every street in Brittany, and serve extensive all-crepe menus, offering fillings ranging from a sprinkling of sugar or a bit of jam to layers of ham, vegetables and cheese.Start a new tradition: Crepes chez vous!In the kitchens of Brittany, there is a whole ceremony based around makes crepes at home. The entire house smells good and the whole family comes together. There’s also a tradition surrounding the first crepe of the batch---it usually is the ‘test’ crepe, and doesn’t come out just right. This first crepe is often torn up and tossed into soup. Or perhaps it can be enjoyed out-of-hand by the cook—or a lucky family sous-chef! Getting startedCrepe making is a skill that is easily developed. Make this French tradition your own. • Whether making the Basic Crepe, for appetizers or entrees, or the Dessert Crepe, which has a touch of sugar and pure vanilla, be sure to let the crepe batter rest for at least an hour. This resting period ensures successful crepe making.• Don’t skimp on butter! Remember, this is a truly French recipe. Butter in the batter and butter in the crepe pan will also help ensure success in making tender crepes.• Crepes are a perfect do-ahead dish. Keep unfilled and refrigerated crepes for up to 3 days; or freeze for several weeks. They thaw quickly at room temperature.• Goat cheese, asparagus and ham make Asparagus Crepe with Citrus Vinaigrette a splendid luncheon or brunch dish. Or choose from Wild Mushroom and Spinach Crepe or Fines Herbes Crepe with Seafood Salad for lighter appetites. For an impressive dinner, present Caramelized Shallot Crepe with Pork Tenderloin and Vanilla Infused Beurre Blanc.• Wow your family and guests with sweet dessert crepes. Chocolate Crepe with Crème Fraiche never fails to impress, and Apple Pear Camembert Crepe Wedges will have everyone swooning with delight. Bon appétit!
From the wild coast of Brittany to the white-clothed tables of haute, fashionable Parisian restaurants, the crepe has become a symbol of French cuisine.
Originating in the far northwestern French province of Brittany, where wheat does not grow well, crepes were traditionally made with buckwheat and associated with food of the poor.
More basic to the Breton menu than bread, crepes come in two main varieties: sweet ones made with plain wheat flour mixed with eggs and milk and generally folded over a sweet filling of some kind, and salted ones—also called galettes, made with buckwheat flour, eggs and water, and usually filled with savory ingredients.
This seemingly fragile---but truly sturdy---thin, egg-based pancake is eaten at any time of day, as a snack or as a full meal. Accompanied with a glass of cider or champagne, crepes have become a real chameleon on the French menu—from snacks to desserts, savory to sweet.
Creperies populate almost every street in Brittany, and serve extensive all-crepe menus, offering fillings ranging from a sprinkling of sugar or a bit of jam to layers of ham, vegetables and cheese.
Start a new tradition: Crepes chez vous!
In the kitchens of Brittany, there is a whole ceremony based around makes crepes at home. The entire house smells good and the whole family comes together.
There’s also a tradition surrounding the first crepe of the batch---it usually is the ‘test’ crepe, and doesn’t come out just right. This first crepe is often torn up and tossed into soup. Or perhaps it can be enjoyed out-of-hand by the cook—or a lucky family sous-chef!
Getting startedCrepe making is a skill that is easily developed. Make this French tradition your own. • Whether making the Basic Crepe, for appetizers or entrees, or the Dessert Crepe, which has a touch of sugar and pure vanilla, be sure to let the crepe batter rest for at least an hour. This resting period ensures successful crepe making.• Don’t skimp on butter! Remember, this is a truly French recipe. Butter in the batter and butter in the crepe pan will also help ensure success in making tender crepes.• Crepes are a perfect do-ahead dish. Keep unfilled and refrigerated crepes for up to 3 days; or freeze for several weeks. They thaw quickly at room temperature.• Goat cheese, asparagus and ham make Asparagus Crepe with Citrus Vinaigrette a splendid luncheon or brunch dish. Or choose from Wild Mushroom and Spinach Crepe or Fines Herbes Crepe with Seafood Salad for lighter appetites. For an impressive dinner, present Caramelized Shallot Crepe with Pork Tenderloin and Vanilla Infused Beurre Blanc.• Wow your family and guests with sweet dessert crepes. Chocolate Crepe with Crème Fraiche never fails to impress, and Apple Pear Camembert Crepe Wedges will have everyone swooning with delight.
Bon appétit!
One bite of this decadent dessert and you, too, will believe you're dining on the Champs Elysee!
A time intensive recipe, but worth every minute!
Chocolate crepes with a hazelnut filling topped with a rich creamy sauce. Delicous!
Herbed crepes replace rolls with this seafood salad.
A taste of the French country life. Hearty wild mushrooms, fresh spinach and sauce touched with bleu cheese makes these crepes a delicious and satisfying meal!