Who says you can't make a light, airy crepe without eggs? This version is cruelty-free, cholesterol-free and delicious. This recipe serves 4 and is easily doubled. more »
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Who says you can't make a light, airy crepe without eggs? This version is cruelty-free, cholesterol-free and delicious. This recipe serves 4 and is easily doubled. more »
As soon as the sun sets at the end of the last day of Passover, Jews in Morocco have traditionally hosted gala open houses called “Mimouna” (“MEE-moo-nah”) with holiday foods and symbolic items on the table. It celebrates not only the return to eating leavened breads (and cakes!) after the holiday, but also the bounty of the earth’s... more »
Strawberry preserves are almost like a condiment. But with some meals, such as peanut butter and jelly sandwiches, strawberry preserves might make up the bulk of the sandwich. Strawberry preserves are meant to have the flavor of strawberries while having a somewhat sweeter flavor. These seem to be the most popular kinds of preserves... more »
Paris is a city full of beauty, grace and intricate delicacies, so why not give the mother-to-be a little taste of that luxury with a Paris-themed baby shower. Not only will it be an escape for the guest of honor, but it will also provide a special getaway for those attending the shower. If you want to provide a lavish party or just... more »
A crepe pan is a shallow steel pan designed specifically for making crepes. These pans require little upkeep beyond the initial seasoning. Routine cleaning of this pan is simple, and if taken care of properly, a crepe pan can last for many years. Seasoning a crepe pan is a simple process that's well worth the minimal amount of effort... more »
Super slim French pancakes that can be made sweet or savory, crepes are a versatile feast. Whip,...
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Crepes are an extremely thin type of pancake made out of wheat flour. They came from the Brittany region of northwestern France. Crepes are... more »
Crepes are thin, tender pancakes that are used to wrap up all types of foods for everything from appetizers to desserts. The crepes themselves are... more »
Although mushroom crepes are a bit labor intensive, the result will be well worth it when you hear all the great compliments. Your guests will... more »
Crepes are a thin, delicate pancake commonly associated with French cuisine. Sweet crepes are filled with fruits and custards to create desserts,... more »
Chicken crepes are a wonderful main course that uses a rich, tender chicken stew to fill the thin pancakes. To make this recipe you will need 8... more »
A crêpe (, ; ) is a type of very thin pancake (usually made from wheat flour). The word is of French origin, deriving from the Latin crispa, meaning "curled." While crêpes originate from Brittany, a region in the northwest of France, their consumption is nowadays widespread in France and they are considered a national dish, and they are also increasingly popular in North America. In Brittany, crêpes are traditionally served with cider. Crêpes are served with a variety of fillings, from the most simple with only sugar to flambéed crêpes Suzette or elaborate savoury fillings.
Preparation
Crêpes are made by pouring a thin liquid batter onto a hot frying pan or flat circular hot plate, often with a trace of butter or oil on the pans surface. The batter is spread evenly over the cooking surface of the pan or plate either by tilting the pan or by distributing the batter with an offset spatula.
Common savoury fillings for meal crêpes include: cheese, asparagus, ham, spinach, eggs, ratatouille, mushrooms, artichoke (in certain regions), and various meat products.
When sweet, they can be eaten as dessert. They can be filled with various sweet toppings, often including Nutella spread, sugar (granulated or powdered), maple syrup, lemon juice, whipped cream, fruit spreads, custard, and sliced soft fruits.
Types and special crêpes
Crêpes are especially popular throughout France. The common ingredients include flour, eggs, milk, butter, and a pinch of salt. Crêpes are usually of two types: sweet crêpes (crêpes sucrées) made with wheat flour and slightly sweetened; and savoury galettes (crêpes salées) made with buckwheat flour and unsweetened. The name "galette" came from the word "galet", French for pebble, since the first gallettes were made on a large pebble heated in a fire. Batter made from buckwheat flour is gluten-free, which makes it possible for people who have a gluten allergy or intolerance to eat this type of crêpe.
Mil read more at » http://en.wikipedia.org/wiki/Cr%c3%aape
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