What are Crépes ? and best recipies for Crépes.

History of Crépes

Crépes are traditionally served on Candlemas and Shrove Tuesday, to celebrate renewal, family life and hopes for good fortune and happiness in the future. It is customary in France to touch the handle of the frying pan (skillet) and make a wish while the pancake is turned, holding a coin in the hand.

In French rural society, crepes were considered to be a symbol of allegiance: Farmers offered them to their landowner. Pancakes are popular, not only throughout France but also in other countries, including Germany, the United States and Austria.

In the United States Crépes  are soaked in butter, coated with maple syrup or filled with blueberries, cranberries or applesauce. Some regional French crepes are the tantimolles of Champagne, the landimolles of Picardy, the chialades of Argonne, the sanciaux of Limousin and Berry and the crespets of Béarn.

Once Anatole France wrote, 'Sprinkled with sugar and eaten hot, they form an exquisite dish. They have a golden hue and are tempting to eat. Their edges are trimmed to resemble fine lace. 

In traditional cookery, crepes are served as a hot hors d'oeuvre, filled with a fairly thick mixture based on a béchamel or velouté sauce with mushrooms, ham, Gruyere cheese or seafood.

Crépes may also be cut into fine strips and used to garnish soup. More often, however, crepes are prepared as sweet dishes. They may be served plain and dusted with sugar, or filled with jam, cream (sometimes mixed with a salpicon of fruits), honey, melted chocolate or chestnut cream. They may be served warm, or flamed, or even layered on top of one another to form a cake.

Crépes

CRÉPES made by cooking a thin batter sparingly in a very thin layer in a frying or special crepe pan. The word comes from the Latin crispus, meaning curly or wavy.

Crepe batter is prepared in advance and allowed to stand so that the flour swells and any air beaten in during preparation has time to dissipate. After standing, a little extra liquid may by added if the batter has become slightly too thick. Standing and thinning ensures that the batter does not rise and that the crepes are fine and even. Wheat or buckwheat flour may be used (if the latter, they are often called galettes) and either milk or water to mix. If beer is used to mix the batter, it rises slightly. The number of eggs used depends on the individual recipe, but the batter must always have a pouring consistency. Some recipes require the addition of sugar. The crepes may be fried in oil or butter.

Types of Crepes &How to make it

Savoury Crépes

  • Mix 500 g plain (all-purpose) flour
  • 5—6 beaten eggs and a large pinch of salt.
  • 1 litre milk or, for lighter pancakes
  • Finally, add 3 tablespoons oil, either one with little taste, such as groundnut (peanut) oil or sunflower oil
  • add 25g of melted butter.
  • Leave the batter to stand for 2 hours. Just before making the crépes
  • dilute the batter with a little water (100—200 ml)

To cook the crépes: melt a knob of butter in a frying pan (skillet) and pour a small quantity of batter into the pan, tilting it in all directions to spread a thin film of batter. Cook over a moderate heat until the crépe slides when the pan is shaken.

Then turn the crépe over and cook the other side for about 2 minutes..

Sweet Crépe

  • Mix 500 g plain (all-purpose)
  • 1 tablespoon vanilla-flavoured sugar (or a few drops of vanilla extract)
  • 5—6 beaten eggs and a small pinch of salt.
  • Gradually stir in 750 ml milk
  • 250 ml water.
  • Flavour with a small glass of rum.
  • Finally, add 40 g melted butter
  • 2 tablespoons oil.
  • Leave the batter to stand for 2 hours. Just before making the crépes, dilute the batter with a little water or milk.

It was formerly the custom to add 2—3 tablespoons caster (superfine) sugar to the batter, in addition to the vanilla-flavoured sugar. Today, the crépes are usually sprinkled with sugar when cooked, according to individual tastes.

Cherry Crépe

  • Prepare a sweet crepe batter with 250 g plain (all purpose)
  • Flour75 g
  • 6 Tablespoons caster (superfine) sugar
  • A pinch of salt
  • 3 Beaten eggs and I egg yolk.
  • Adding 500 ml milk.
  • Leave to stand for 2 hours at room temperature
  • Remove the stalks and stones (pits) from 400 g
  • Fresh cherries or use 300 g drained cherries preserved in syrup. Cut them in two, mix them with the batter and allow to stand for 2 hours.

Cook the crepes and Keep them hot on a plate over a saucepan of boiling water. Coat each crépe with a thin layer of orange marmalade

MARMALADE: An orange jam invented by a manufacturer from Dundee in Scotland in about 1790. In domestic cookery marmalades can. Marmelade is most often eaten on toast for breakfast. Originally marmalades were made with quinces: the word is derived from the Portuguese marmalade quinces cooked with sugar or honey.

A thick sweet purée prepared from fruit that is stewed for a long time with sugar. The fruit, whole or cut into pieces, is first macerated in a sugar syrup — made with 450 g sugar per 450 g fruit — for about 24 hours.

About 200 g is required. Roll up the crépes and arrange them on an ovenproof dish. Sprinkle with caster sugar and glaze in the oven.

Mushroom crépes

  • Prepare savoury crépes. Meanwhile prepare a duxelles with 500 g mushrooms
  • 1 or 2 shallots
  • 1 small garlic clove
  • 20 g butter, salt and pepper
  • Also prepare 300 ml Béchamel sauce as known as White Sauce

Place a tablespoon of the mixed béchamel sauce and duxelles on each crépe and roll it up

.Arrange the crépes close together on a lightly buttered ovenproof dish and sprinkle them with 50 g grated cheese.

Top with 25 g melted butter and either brown them under the grill (broiler) or reheat them in a preheated oven at 230 degrees celcius . Serve very hot.

The béchamel sauce may be replaced by 6 tablespoons double (heavy) cream.

5 Comments

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  1. Very good

    1. Amazing knowledge here sir🙏🙏

  2. Very nice

    1. Amazing knowledge 👍👍

  3. Wow, great experience here🙏🙏

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