Crêpe

Acrêpeorcrepe(/kreɪp/KRAYPor/krɛp/KREP,French:[kʁɛp],Quebec French:[kʁaɪ̯p]) is a dish made from unleavenedbatterordoughthat is cooked on afrying panor agriddle. Crêpes are usually one of two varieties:sweet crêpes(crêpes sucrées) orsavourygalettes(crêpes salées). They are often served with a wide variety of fillings such as cheese, fruit, vegetables, meats, and a variety of spreads.Crêpes can also beflambéed, such as incrêpes Suzette.
The French term "crêpe" derives fromcrispa, the feminine version of the Latin wordcrispus, which means "curled, wrinkled, having curly hair."
In France, crêpes are traditionally served on the Christian holidayCandlemas(La Chandeleur), on February 2.On that day in 472,Pope Gelasius Ioffered crepes assacramental breadto French pilgrims that were visiting Rome for the Chandeleur.The sacramental bread was replaced by crêpes in France, and the day became known as "Le Jour des Crêpes" ("The Day of the Crêpes"). The day is also celebrated by many as the day that marks the transition from winter to spring (similar to the North American tradition ofGroundhog Day), with the golden color and circular shape of crêpes representing the sun and the circle of life.
There are a few superstitions around the preparation of crêpes for Le Jour des Crêpes.
One example involves holding a gold coin (such as aLouis d'or) or ring in the left hand while successfully flipping a crêpe in a pan with the right hand. It's said to bring a person wealth in the upcoming year (other variations describe a year of good weather).
Another version of the tradition involves cooking a crêpe with a gold coin on top. Some hide the first crêpe in a drawer instead of eating it for good luck in the coming year. Eating and sharing crêpes with others on Candlemas is another tradition based on popes giving food to the poor every year on February 2.
A traditional rhyming French proverb describes the tradition of eating crêpes on Candlemas: “manger des crêpes à la chandeleur apporte un an de bonheur” (eating crêpes on Candlemas brings a year of happiness).
Sweet crêpes are generally made withwheat flour(farine de blé). When sweet, they can be eaten as part ofbreakfastor as adessert. Common fillings includehazelnutcocoaspread,preserves, sugar (granulated or powdered),maple syrup,golden syrup,lemon juice,whipped cream,fruit spreads,custard, and sliced soft fruits orconfiture.
Savory crêpes can be made with non-wheat flours such asbuckwheat. A normal savory crêpe recipe includes using wheat flour but omitting the sugar.Batter made from buckwheat flour isgluten-free, which makes it possible for people who have a wheat allergy or glutenintoleranceto eat this type of crêpe.Common savory fillings for crêpes are cheese, ham, and eggs,ratatouille, mushrooms,artichoke(in certain regions), and various meat products.
Batterscan also consist of other ingredients such as butter, milk, water, eggs, flour, salt, and sugar.Fillings are commonly added to the center of the crêpe and served with the edges partially folded over the center. An Indian variety of the crêpe uses a multi-grain flour called "bhajanee," eggs,curd, and an assortment of spices as its ingredients. It is a modern variation of an Indian dish calledThalipeeth.
Crêpes can also be made into crepe cakes by stacking plain crepes on top of each other, adding a layer of filling between the layers. Fruits, chocolate, cookies, marshmallow, etc., can be added. Most crêpe cakes are sweet and considered dessert. It can also replace the traditional birthday cake. Crêpe cakes are usually 15–30 layers, and the crêpes used are very thin and soft.
A cake made with layers of crêpes with a filling in between is called “gâteau de crêpes” or “ミルクレープ(mille-crêpes)” (a Japanese-made French word combining crêpes andmille-feuille).This French pâtisserie,was popularized by Emy Wada, a pâtissière who studied in Franceand operated Paper Moon Cake Boutiques in Japan, in the 1980s. In 2001, she expanded to New York City, where she supplied crêpe cakes to popular chainsDean & DeLucaandTakashimayathrough the companyLady M.
The standard recipe for French crêpe calls for flour, eggs, milk, salt, and butter. Sugar is optional. In the industrial production of crêpes, the dry ingredients are combined with eggs to form a dough. The rest of the wet ingredients are then added to thin the batter to a loose enough consistency to spread easily. The batter is added, one ladle at a time, to a hot, greased pan, cooked until golden, then flipped. Crêpe batter is characterized by its liquidity, making it easy to spread in a thin layer. Crêpes are also characterized by their quick cooking time, usually 20–30 seconds per side.
In older versions of crêpe recipes, beer or wine was used instead of milk. Buckwheat flour is often used as well, specifically in making aBreton Galette.
Acrêperie(French:[kʁɛpʁi]) may be atakeawayrestaurant or stall, serving crêpes as a form of fast food orstreet food, or it may be a more formal sit-down restaurant or café. Crêperies can be found throughout France, especially inBrittany, and in many other countries. Many also serve applecider, a popular drink to accompany crêpes.
Mille crêpesare aFrenchcake made of many crêpe layers. The wordmillemeans "a thousand," implying the many layers of crêpe.Another standard French and Belgian crêpe is thecrêpe Suzette, a crêpe with lightly grated orange peel andliqueur(usuallyGrand Marnier), which is lit during presentation.
The49er flapjackis asourdoughcrêpe which is popular in the United States,getting its name from the popularity of this style of pancake during theCalifornia Gold Rush. Because it is similar to a Swedish pancake, the 49er is sometimes served withlingonberrysauce, although most often, it is rolled up with butter and powdered sugar or served open-faced and topped with maple syrup.
Crêpe dentelleis a crispy biscuit made with a very thin layer of crêpe folded in a cigar shape and then baked. It is usually enjoyed with a hot drink during thegoûter, in France.
InNorwegian, crêpes are calledpannekake, and in mostGermanregionsCrêpes(referring to a wide and flat crêpe, as opposed to the smaller and thicker nativePfannkuchenpancakes). InSwedish, a crêpe is calledpannkakain southern regions while being calledplättarin the north. InDanishit is calledpandekager("pancakes"). In Icelandic it is calledpönnukaka.InFinnisha crêpe is called eitherohukainenorlettuorlättyorräiskäle.InGreekit is called krepa (Κρέπα). InDutchit is apannenkoekorflensje.InAfrikaanscrêpes are calledpannekoek, and are usually served withcinnamonand sugar. In the Spanish regions ofGaliciaandAsturias, they are traditionally served at carnivals. In Galicia, they're calledfilloasand may also be made with pork blood instead of milk. In Asturias, they are calledfayuelesorfrixuelos, and inTurkey,akıtma.
In areas ofcentral Europe, formerly belonging to theAustro-Hungarian empire, there is a thin pancake comparable to a crêpe that inAustro-Bavarianis calledPalatschinken; inHungarian:palacsinta; and inBosnian,Bulgarian,Macedonian,Czech,Croatian,SerbianandSlovene:palačinka; inSlovak:palacinka. In the Balkan countries,palačinkaorpallaçinkamay be eaten with fruit jam,quark cheese, sugar, honey, or the hazelnut-chocolate creamNutella, while there is also a breaded variant which is mostly filled with meat. Restaurants specializing in palačinci are called "Palačinkara" in the region. InAshkenaziJewish cuisine, there is a similar dish known as theblintz. TheOxford English Dictionaryderives the German and Slavic words from the Hungarianspalacsinta, which it derives from the Romanianplăcintă, which comes in turn from classical Latinplacenta("small flat cake"), even though the Romanianplăcintăis more similar to a pie, and the crêpes are calledclătită.
During the East Slavic celebration ofMaslenitsa(Cheesefare Week), one of the most popular foods areblini, or crêpes. Since they are made from butter, eggs, and milk, crêpes can be consumed during the celebration by theOrthodox church.  White flour can be replaced with buckwheat flour, milk can be switched forkefir, and oils can be added or substituted.  Blini are served with butter and topped withcaviar, cheese, meat, potatoes, mushrooms, honey, berry jam, or often a dollop of sour cream. The dish is supposed to represent the sun since the holiday is about the beginning of spring.
Crêpes have also long been popular inJapanandMalaysia, with sweet and savory varieties being sold at many small stands, usually called crêperies. InArgentina,Uruguay, andChile, they are calledpanquequesand are often eaten withdulce de leche. Various other French foods such as crêpes,soufflés, andquichehave slowly made their way into American cooking establishments.Typically, these franchises stick to the traditional French method of making crêpes, but they have also put their own spin on the crêpe with new types, such as the hamburger and pizza crêpe. In Canada, particularly in French-speaking regions, crêpes and galettes have long been traditional food items.
The Japanese crêpes developed into something different from the French crêpes due to their various fillings and toppings, and the style later spread outside ofJapan. It is often called 'HarajukuCrêpes'. In Japan, French crêpes were introduced in the 1970s, and they were only spread with jam and were not very popular. In 1977, Mizuki Ono opened a crêpe shop in Harajuku and, taking inspiration fromice cream monaka, began to sell crêpes with ice cream, whipped cream, and sliced fruit, which became very popular. They were rarely made at home and spread as sweets purchased from street stalls and eaten on the street.
In Mexico, crêpes are known ascrepasand were introduced during the 19th century by the Frenchand are typically served either as a sweet dessert when filled withcajeta(similar todulce de leche), or as a savoury dish when filled withHuitlacoche(corn smut), which is considered a delicacy.
In Southern India, a similar dish made of fermentedricebatteris called adosa, which often has savory fillings. In Western India, a dish made ofgram flouris called "Pudlaa" or "Poodla," with the batter consisting of vegetables and spices. Another variety is called "patibola" and is sweet in taste due to milk,jaggery, or sugar. TheinjeraofEthiopian/Eritrean/Somali/Yemenicuisine is often described as a thick crêpe. In Somalia,malawahis very similar to a crêpe. It is mostly eaten at breakfast.
In thePhilippines, a  native crêpe recipe is thedaralwhich is made from groundglutinous riceandcoconut milkbatter (galapong). It is rolled into a cylinder and filled with sweetened coconut meat strips (hinti).
InIndonesia,Kue lekeris a type of Indonesian crêpe. Also,ledre, a rolled banana crêpe fromBojonegoro.
In China,Jianbingis a traditional Chinese street food similar to crêpes. It is generally eaten for breakfast and hailed as "one of China's most popular street breakfasts."  It consists of wheat and grain-based crepe, an egg, deep-fried crackers (known as Bao Cui/薄脆 in Chinese), 2–3 savory/spicy sauces, and chopped scallions & coriander.