Crepes originated in northwestern France and were once a staple among farm laborers. They can be plain or filled with sweet or savory ingredients. The original crepes were made with buckwheat flour and were thinner and lighter than American pancakes. They are popular as a snack, dessert, or meal in Europe and North America.
Crespelle fritters are an extremely thin series of cooked batters that originated in the northwestern region of France, where they were once a staple among farm laborers. They can be eaten plain or folded around sweet or savory ingredients. Making crepe pancakes involves mixing a plain batter and then cooking a thin layer of this batter on a hot surface. Since their invention, crepe pancakes have achieved popularity as both a street food and a restaurant dish in Europe and North America.
The Brittany region, located in the northwestern part of France, is generally credited with inventing crepes. Here, these pancakes were once a dietary staple among the working class, largely because they could be prepared quickly and cheaply. Unlike the crepes familiar to many modern diners, however, the original Brittany crepes were not made with refined white flour, but rather the cheaper buckwheat flour. As of the early 21st century, crepe pancakes that are made with buckwheat flour are generally called galettes.
Perhaps the most notable difference between the crepes and pancakes most commonly associated with American breakfast cuisine is that the former are significantly thinner and lighter than the latter. Additionally, a crepe pancake is generally neutral in flavor, meaning it pairs well with both sweet and savory fillings. Common sweet crepe fillings include nut spread, bananas, jam, powdered sugar, and ice cream. Savory crepes are often filled with cheese, ham, egg, mushrooms, or a blend of these.
Those looking to make crepe pancakes at home can do so by making a simple, thin batter of flour, egg, milk, and salt. A small amount of this batter is poured onto a preheated pan and then quickly spread into a circular shape by tilting the pan or using a spatula. The pancake is cooked for 30 seconds to one minute and then flipped. Subsequently, its surface is layered with the desired fillings. Then, it is flipped from the pan onto a cutting board or griddle and finally folded into quarters.
Since the early 21st century, crepe pancakes have been popular in both Europe and North America as a quick snack, dessert, or even a full meal. Street vendors throughout France and many other European countries sell sweet and savory crepes from trolleys or small mobile kitchens. In North America, these pancakes are commonly filled with fruit preserves and served as a breakfast item.
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