The crepe is a culinary speciality , a very fine layer of paste containing Farine of Blé, generally of round form, cooked on the two faces. It can be used as a basis for a dessert or a whole dish.

Description

The ingredients generally used for the Pancake batter are the Farine, of the egg S, the Lait and the Beurre. A pancake is obtained by spreading out a portion of paste in the shape of a disc over a kitchen utensil adapted, for example a Crêpère (a kind of large frying pan without edges or low height), a plate of cast iron or quite simply a Poêle, and by making it cook alternatively on its two faces.

One distinguishes usually the pancakes prepared starting from flour from wheat and those prepared with flour of buckwheat (or flour of buckwheat). A pancake can only be consumed, but is often filled with a more or less varied trimming. Generally, the trimming of wheat crepes is generally sweetened, that of buckwheat crepes rather salted. It is also possible to make it gratiner with the furnace or to present it “as a aumonière”.

In France, the Breton pancakes are very famous and the Brittany account of many pancake shops (it is the regional speciality, with the Galette S). One also cooks crepes in the Nord-Pas-de-Calais, by incorporating beer in the paste. Today, the festival of the Chandeleur is often the occasion to cook crepes.

Variations

The crepes Suzette are prepared with " butter Suzette" (melted butter and mixed with sugar, Large - marnier, orange and lemon). They can then be flamed with Large - marnier, but this last stage is prone to controversy between partisans and opponents of the buckling of the pancake.

The pancake is also used as bases other receipts like the Gâteau of crepes of Alferic or the Picardy Ficelle.

Name

“Crepe” derives from the Latin contracted , meaning “buckled”.

Buckwheat crepes exist in various forms and names: the Tourtou or galetou in the Limousin, the bourriole in Auvergne.

Traditionally one indicates Galichon the small pancake of the end of a manufacture.

Equivalents

Crepes have many equivalents, traditionally cooked in other countries of the world, like the Injera in Éthiope, the Tortilla in Mexico or the Dosa in India. These dishes have ingredients, forms and similar modes of cooking, but which can éanmoins vary.

There exists an American alternative generally consumed for the breakfast: the Pancake. It is about a pancake of a diameter from five to ten Centimètre of which the thickness is given by an agent raising like the Bicarbonate of soda.

See too

Internal bonds

External bonds

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