Breton pancake

The Crepe , salted or sweetened, indicates a culinary preparation using flour. It is usually of circular form and is presented under various thicknesses.

The pancake manufactured traditionally in Brittany, called Breton pancake , is " internationalement" known. Well before the invention of the Fast-food , it was used to create restaurants called pancake shops in which it was been useful or only furnished with various ingredients. During the 20th century, because of emigration the many Breton ones, pancake shops according to the Breton receipts were created in much country.

Ingredients

The Breton pancake comprises either of the Farine of buckwheat (called also buckwheat), or of the flour of wheat, or more rarely both. One adds to it salt, eggs and milk and sometimes of water and sugar, if it is about a dessert.
It is a country dish made in certain occasions (Sunday and festivals, reception of the tailors and the intermediaries of marriage, “thin” days) and which, formerly did not comprise other ingredients, if it is not sugar or jam. In the paste, the proportion between buckwheat and wheat depended on the richness of the family, the wheat being much more expensive than buckwheat. In second half of the 20th century, one associated there trimmings very varied (eggs, pork-butchery, vegetables, cheeses, ice creams, fruits, etc) salted or sweetened, in order to make elements of a complete meal of them.

Techniques of preparation

The plate of preparation is circular and generally without edges. It is called galétoire in French and pillig into Breton (one finds more and more bil (L) ig by error, this form being the form transferred after the article of a female word). The instrument of the operator is a small fire rake ( rozell into Breton) which allows by carrying out horizontal and circular movements to spread out the paste in a more or less fine layer. In old rural Brittany, the galétoire was posed on a tripod placed in the hearth where one made fire permanently.
the galétoire is preheated and coated with butter. By economy, poorest used a less expensive animal grease (salted grease of pig in general, lard). Nowadays, the galétoires are often stoves including a gas heating or with electricity.

In the years 1960 was invented a machine to make pancakes used in certain workshops, but not in the pancake shops of tasting. The manufacture of crepes is practiced in many small factories in Brittany and even outside Brittany.

Alternatives, trimmings and accompaniment

What the Breton-speaking call enn krampou (ezh) (plural: krampou (E) zh ) indicates indifferently a preparation salted with the buckwheat (buckwheat) or sweetened with the wheat. In the East of Brittany where the Breton one is not spoken, it is usual to call wafer a pancake with buckwheat and crepe a wheat pancake sucrée.
Recently, certain restorers propose crepes with buckwheat sweetened. With Quimper, certain pancake shops propose “wafers” made of wholewheat flour and sweetened, according to a special receipt. Traditionally in the East of Brittany, and this use is currently spread, one accompanies readily “wafer” by a sausage of pig which is slipped inside and tasted with the hand. It is the “Galette sausage”, which certain consumers call with humor the “hot dog Breton”. Nutritive, cheap, easy to make and carry, the wafer-sausage is of all the fun fairs, the forgiveness and the festivals publiques.
Mais it is more current to eat crepes with table. The pancake shops compete of imagination to propose varied accompaniments (strong mushrooms, cheeses, meats, etc), the most popular made grated cheese remainder, of an egg (spread out or " miroir") and of a section of ham, the unit being called “complete”. Traditionally, at the time to be useful, one adds a knob of butter (salted, of course) on the pancake (sweetened or salted).
The drink which is often considered to be as ideal to accompany the pancakes Breton is the Cidre produced abundantly in Brittany. Sometimes an old tradition of the country made prefer the milk ribot.

Crepe-lace

In 1886, Katell Cornic (born with Kerfeunteun in 1857, deceased in 1917) developed a method to make a very fine and very crusty sweetened pancake which is folded up in small parallelepipeds. After to have sold it itself in Quimper and on the Coast of Emerald, it transmitted its know-how to the house “the Delicious ones” directed by Mrs Tanguy. This product knew an international diffusion under the name of crepe-lace .

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