What can I eat with crepes?!
http://allrecipes.com/Recipe/Basic-Crepe...
And I don't know what to eat them with. Is syrup good? The only fruit we have is a whole bunch of oranges. We have a little bit of syrup left but no whipped cream. We do have powdered sugar though. Is peanut butter good? Help!
Answers: I've only had dessert crepes from the mall but I want to try this recipe:
http://allrecipes.com/Recipe/Basic-Crepe...
And I don't know what to eat them with. Is syrup good? The only fruit we have is a whole bunch of oranges. We have a little bit of syrup left but no whipped cream. We do have powdered sugar though. Is peanut butter good? Help!
I'm currently living (in Germany!) above a little ice cafe/creperie, and they serve the crepes with apple sauce, Nutella (hazelnut spread; it's kind of like peanut butter), jams, amaretto, Eiorliquor (although I don't know if that's available in the US), and cognac. During Christmas, there was a stand that sold them with ham and cheese, salami and cheese, you know, kind of like a meal, rather than a dessert. I bet peanut butter would be delicious!
Just be creative!
Edit: I bet the mandarins would be good too. Maybe cut them into smaller pieces so they don't break through the crepe?
a crepe is really nothing more than a non-rising thin pancake, use anything you like, depends on your taste
I like them with just a little smear of butter and lots of cinnamon and sugar!
Peanut butter would be good. My hubby likes it with honey (the syrup would do!). If you like the combination of peanut butter and banana (and a lot of people do!), go for it!
When you have a chance, try crepes with ham (ground up fine, or chopped very fine) and a combination of Swiss and monteray jack cheeses! YUM!!! I LOVE this! I first tasted them this way at our local Renaissance Festival.
They also serve crepes filled with ice cream, whipped cream, and your choice of strawberries and/or chocolate!
They also serve savory crepes ... your choice of ingredients ... browned sausage, sauted mushrooms and/or onions/green pepper, and a variety of grated cheeses.
I fold my crepes the same way I saw at the festival ... put the filling on one half and fold the other half over on top, and then fold the stuffed crepe in half again ... so that it is like a quarter of a circle. Makes it easy to hold as you eat it. After all, at the festival, it's "finger food!"
White chocolate chip sounds like it'd melt while the crepe was cooking! I like berries or fresh fruit, tho I'm not a fan of mandarin oranges. Whipped cream is good, too bad you don't have any today. Great w syrup too.
i eat crepes pretty much with everithing sounds good to me...i usually do these combinations:
-strawberries, whipped cream, chocolate chips
-honey, almonds
-blueberries jam, sweet cream
-pears, dark chocolate
-almonds, white chocolate
-peanuts, milk chocolate
-pineapple, coconut
-chocolate, mashmellows
-almonds, caramel, m&m's
-peanut butter, grapes
I found this on Wikipedia, one of my favorite places on the internet!..:) Just think of a crepe as a piece of bread that can stand alone or be filled with just about any meat, vegetable, or fruit.
Crêpe
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For other uses, see Crêpe (disambiguation).
The base material for multiple crêpes
The base material for multiple crêpes
A crêpe (pronounced /?kre?p/, French IPA: [k??p]) is a type of very thin cooked pancake usually made from wheat flour. The word, like the pancake itself, is of French origin, deriving from the Latin crispa, meaning "curled".
Contents
[hide]
* 1 Origin
* 2 Preparation
* 3 Types and special crêpes
* 4 Crêperies
* 5 Crêpes in culture
* 6 See also
* 7 References
* 8 External links
[edit] Origin
A sweet crêpe opened up, with whipped cream and strawberry sauce on it
A sweet crêpe opened up, with whipped cream and strawberry sauce on it
Crêpes are especially popular throughout France, and in some other parts of the world. 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. While crêpes originate from Brittany, a region in the northwest of France, their consumption is nowadays widespread in France. Crêpes can be compared to the African injera, the tortilla and the Indian dosa. Crêpes often have a fruit syrup, filling mixed berries, fresh fruit, and lemon cream.
Buckwheat came to North America from Southwest Asia and also spread to Eastern Europe, where a similar meal called blintz also developed. In Brittany, crêpes are traditionally served with cider. In Italy it is crespella. In areas of Central Europe, the meal is called pala?inka (Serbian, Macedonian,Czech, Slovak, Croatian and Slovenian), Palatschinken (in Austria), palacsinta (Hungarian), all these terms being derived from Romanian pl?cint? (Latin placenta meaning "cake")[citation needed]. Interestingly, an actual Romanian "pl?cint?" is actually more similar to a quiche than to a crêpe, and the Romanian word for crêpe is cl?tit?. In Danish it's Pandekage, in most German regions it's Pfannkuchen, and in Dutch it's pannenkoeken. The Polish version is called nale?niki. In the Spanish region of Galicia, they're called "filloas", and may also be made with pork blood instead of milk.
[edit] Preparation
A sweet crêpe rolled up, ready to be eaten
A sweet crêpe rolled up, ready to be eaten
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 spread out evenly across the pan's 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 a special spatula. The thin layer then thickens and needs to be inverted at least once so that it cooks evenly on both sides. To make even thinner crêpes, one can mix the batter with a small amount of water before pouring it into the pan.
Common fillings for meal crêpes include: cheese, asparagus, ham, spinach, eggs, ratatouille, mushrooms, or various meat products.
When they are sweet, they can be a dessert. They can be filled with various other sweet items: jam, melted chocolate, dairy, ice cream, Nutella (a chocolate and hazelnut paste), bananas, berries, nuts, poppyseeds, cinnamon etc. Popular sweet toppings include sugar (granulated or powdered), maple syrup, lemon juice, whipped cream, fruit spreads, sliced soft fruits, etc.
[edit] Types and special crêpes
A sweet crêpe served with strawberries and whipped cream.
A sweet crêpe served with strawberries and whipped cream.
Mille crêpe is a French cake made of many crêpe layers. "Mille" ("mil") means "a thousand," implying the many layers of crêpe. However, due to the amount of times crêpes are folded, the same effect is often achieved, even with a single crêpe.
A more elaborate French and Belgian crêpe is the Crêpe Suzette, a crêpe with lightly grated orange peel and liqueur (usually Grand Marnier) which is subsequently lit.
It is also a fairly common practice to roll or envelop them and then lightly fry, bake or sautée them, not unlike blintz, whose preparation is otherwise similar.
The batter of the original French crêpe is usually made with white wheat flour when the crêpe is served as a sweet crêpe. It is made with buckwheat flour when the crêpe (rather called "galette") is served as a savoury crêpe. A batter made of 100% buckwheat flour is gluten-free. This makes it possible for people who have a gluten allergy or intolerance to eat crêpes/galettes (as long as the other ingredients of the dish are gluten-free, too, of course).
It is also possible to make crêpes without eggs, and crêpes without milk.
A common recipe practiced among bodybuilders is what is called a "Bodybuilder's Crêpe", traditionally made with whey protein powder, flavoring, egg white, and other popular ingredients such as cottage cheese, oats, and peanut butter. They are prepared the same way as normal crêpes are, but can sometimes cook much faster.
[edit] Crêperies
Sign of a crêperie in Quimper
Sign of a crêperie in Quimper
La Crêperie de Hampstead in London, England
La Crêperie de Hampstead in London, England
A crêperie may be a takeaway restaurant or stall, serving crêpes as a form of fast food or street food, or may be a more formal sit-down restaurant or café.
Crêperies are typical of Brittany in France; however, crêperies can be found throughout France, Europe, and even Tokyo, the United States and Canada. In the Canadian province of Quebec, crêperies are especially abundant because of the French influence.
Because a crêpe may contain a variety of fillings, it can serve as both a main meal or a dessert. Savoury courses are usually served in the form of buckwheat galettes. Crêperies may therefore be quite diverse in their selection and may make other baked goods such as baguettes. They may also serve coffee, tea, buttermilk and cider (a popular drink to accompany crêpes).
[edit] Crêpes in culture
In France, crêpes were traditionally served on Candlemas (La Chandeleur), February 2. This day was originally Virgin Mary's Blessing Day but became known as avec Crêpe Day, referring to the tradition of offering avec crêpes. It is believed that if you could catch the crêpe with a frying pan after tossing it in the air with your left hand and holding a piece of gold on your right, you would become rich that year.[1]
[edit] See also
Wikibooks
Wikibooks Cookbook has an article on
Crêpe
Look up Crêpe in
Wiktionary, the free dictionary.
Wikibooks
Wikibooks Cookbook has an article on
Mille Crêpe
* Bánh xèo
* Crêperie
* Dosa
* Galette
* Ploye
* Kouign amann
* Palatschinken
* Pancake
* Brittany (a region in France)
I would make the crepes and use the peanut butter and bananas to fill them. You can melt the peanut butter in a small saucepan with a little bit of milk, just a little bit of milk, and then slice up the bananas and add them to the melted peanut butter. Spread a little peanut butter/banana mixture on the crepe, sprinkle a little white chocolate on there, and then roll them up, or melt the white chocolate in a separate little saucepan and spoon the chocolate over the top. YUM.
I worked in a French restaurant as a kid, & they generally had no rules as to what you could or could not put in them. But, they were often if not mainly used to hold stuffings of various kinds, & for desserts.